A Peeigoed Tie

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• green truffles
• a small quantity of sweet herbs
• parsley
• shallots
• liver of game birds
• fat livers
• fat bacon
• bread crumbs
• pepper
• coarse sea salt
• cayenne pepper
• flesh of wild or tame fowls

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Make a forcemeat with green truffles, sweet herbs, parsley, shallots, liver of game birds, fat livers, fat bacon, bread crumbs, pepper, coarse sea salt, and cayenne pepper.

2. Lard the breast of pheasants, partridges, woodcocks, or any available birds.

3. Prepare a thick crust to hold the ingredients or use a dish lined with fresh fat bacon.

4. Layer the forcemeat, then add the different colors of game and fowl with whole, pared green truffles, followed by more forcemeat.

5. Continue layering until full, ensuring the ingredients are lightly placed to bake evenly.

6. Cover the top with fat bacon and a common paste crust.

7. Bake in a slow oven at 300°F (150°C) until well cooked.

8. Before cooling, add jellied stock made from bones.

9. If using whole birds, bone them, fill with truffles and forcemeat, and place them in the center surrounded by the other ingredients.