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Perigord Pie

Clean and bone three large partridges, seasoning well, and stuff them with a rich forcemeat of bread, dried herbs, and parsley, and the livers of the birds, chopped fine, and an equal amount of grated ham. Then pare and chop 1 pound of truffles, and line a dish with puff paste. Bake until the crust is yellow, fill with the birds and the truffles, in between, adding a cup of stock, and over the top a layer of forcemeat, over that lay strips of paste, criss-cross, and bake it 1 1/2 hours in a moderate oven.