Ingredients
- two quarts of stock until reduced to one pint
- one peeled raw truffle to each small bird
- one pint
Directions
To be eaten cold ; Bone partridges, ducks or other game ; stuff with forcemeat ; allow one peeled raw truffle to each small bird, two or more to ducks, etc. Prepare the crust, place a few slices of veal and a thick layer of forcemeat on the bottom, lay in the game, cover with thin slices of bacon, and put on upper crust. Bake four hours. Stew the giblets with some ham, the bones, some shallots, a little mace, thyme and parsley, in two quarts of stock until reduced to one pint; strain and pour into the pie when cold. Let it stand twenty-four hours before cutting. It will keep weeks after cutting, if the fat is not dis- turbed.
MEA T AND FISH PIES. 539