• 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.