Petits Oreillers de la Belle Aurore

In the early nineteenth century, gastronome Brillat-Savarin named this legendary recipe after his mother, Aurore, who was a native of Belley, near Nantua, and therefore almost a Burgundian. In his day the pastry ‘pillow’ overflowed with a mixture of partridge, veal, pork, duck, chicken, hare, beef, marrow, truffles and pistachios. The following more manageable version, stuffed with currants and the remains of the Christmas turkey, appeared on the table of a friend of mine with a taste for w