Cold Game Pie

Ingredients

• 1 grey partridge or red-legged partridge, well-hung
• 3 chicken livers
• 1 egg yolk
• 2 bay leaves
• Marsala
• 50 g black truffles
• 50 g salted tongue
• 30 g fatty-and-lean ham
• 30 g butter
• bread crumb
• chopped onion, carrot and celery
• broth
• pastry per recipe No. 372

Instructions

1. Cook the partridge on the aromatic base with butter, ham and bay, moistened with Marsala then broth to half-cooked.
2. Fillet the breast into eight and set aside; finish cooking the rest with the chicken livers.
3. Pound the cooked meat with a bread-and-broth mush and truffle scrapings; sieve, then beat in the egg yolk.
4. Line a buttered hinged pie mold with pastry (No. 372).
5. Fill in layers of mixture, fillets and raw truffle; press compact and top with an ornamented pastry lid with a steam hole.
6. Gild and bake; cover the hole with a baked pastry rosette. Serves 6-7. Woodcock works too.