Pâté chaud de Perdreaux (Hot Partridge Pie)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 3 partridges
- Pâté chaud de Pigeons (the same preparation)
Instructions
- For an ordinary hot pâté, take 3 partridges.
- Roast the partridges, keeping them rare.
- Prepare the pâté as for the Pâté chaud de Pigeons.
- Refer to the observations on hot game pâtés given in the article Faisan.