Veal and Partridge Pie

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • ½ pound lean veal
  • ½ pound lean pork
  • ¼ pound

Method

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