Veal and Partridge Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ½ pound lean veal
  • ½ pound lean pork
  • ¼ pound fat salt pork
  • salt and freshly ground black pepper
  • parsley, marjoram and thyme, finely chopped
  • 1 plump partridge
  • ¼ pound bacon, diced
  • ¼ pint beef stock
  • shortcrust pastry
  • 1 egg yolk


Pass veal, lean pork and fat salt pork twice through the finest blade of your mincer; season generously with salt, freshly ground black pepper and finely chopped parsley, marjoram and thyme. Cut the partridge into serving pieces. Line a deep pie dish with minced meat mixture; on this, place a layer of partridge pieces, then a few cubes of bacon and more minced meats. Continue to add these until the dish is well filled. Moisten with beef stock; cover with a short pastry crust; decorate and brush with yolk of egg. Bake in a moderate oven (375°F-M4) for 1 to 1½ hours. Serve hot or cold.