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Perigord Pie

This celebrated pie derives its name from Perigord, in France, which is a place celebrated for its truffles. It will be evident from this that truffles enter largely into its composition; and as they are both expensive and scarce, it will generally be found more satisfactory to purchase the pies which are imported than to endeavour to manufacture them at home. Nevertheless, as there may be some who prefer making to buying them, the following recipe is given. Procure some fine truffles, and be particular to smell them, and reject any that are at all musty; one pound will be required for three partridges. Soak them for two or three hours in fresh water, to loosen the earth about them, then rinse them well, and scrub them with a hard brush. Peel them, mince the small and broken ones, and put the rest aside for a little while. Truss, as if for boiling, as many partridges as will be required for the size of the pie. Bone and lard them, and season them with a little salt, pepper, and powdered spice. Make some highly-seasoned forcemeat, according to the directions given for quenelles. Mix with it the minced truffles, and stuff the birds with whole truffles and a portion of the forcemeat. Make a raised crust (see PASTE FOR RAISED PIES). Line it with slices of bacon and forcemeat. Place the birds in it, backs down-most, fill the vacant places with forcemeat, lay a slice of bacon on the top, put on the lid, ornament as fancy dictates, and bake in a well-heated oven.