Home › The Principles of Cookery › Game, Perigord Pie

Game, Perigord Pie

This somewhat celebrated pie, composed of partridges and truffles, derives its name from Perigord, a place where truffles are very abundant. To make it, first line the crust of a raised pie with fat bacon; spread on it a forcemeat made by mincing and pounding liver and seasoning in the following proportions:--Half a pound of liver (the partridge's liver and a little calf's liver may be used), half a pound of fat bacon, half a pound of lean ham, two shallots, four ounces of seasoning spices, one or two truffles, and a little pepper and salt. Stuff the partridges with this forcemeat and some truffles; place them in the crust, back downwards. Fill up the vacant places with forcemeat and bacon, put a slice of bacon on the top, cover with pastry, and bake in a moderate oven. When the pie is baked nearly enough, fill it up with some gravy, made by stewing the trimmings with a little isinglass. Time, four hours to bake. Probable cost, uncertain. Sufficient for twelve persons.