Meat Pie of Wild Boar

Of all the recipes printed here, this is perhaps the most difficult to reproduce exactly on this side of the Atlantic. There is something quite marvelous about the meat of a young wild boar that has spent its life feeding on the aromatic plants and roots of the Alpine mountains, then is hung for a few days in Mademoiselle Ray’s store room and afterwards marinated. Only then does it give up the best and tenderest of its back strip of lean meat for this extraordinary double-crust flaky-pastry