A very grand game pasty as served at the Hundred Club.

‘Bone 3 or 4 birds – pheasants, partridges or grouse.

Season with fresh black pepper, parsley, thyme, marjoram, basil and sage. Take about a pound of a fine forcemeat of chicken, breadcrumbs and sweet herbs, which has soaked for 12 hours in port wine with 2 whole truffles coarsely chopped. Simmer the carcases of the birds in a fine veal consommé with a glass of armagnac and two of port wine. Place birds and forcemeat in