Partridge pie / pâté
Difficulty: Media
4 partridges, 400 gr of pork butter, garlic, onion, parsley, ginger and ground pepper, 2 decitres of fresh wine, 2 decitres of dry wine, 2 decitres of cognac, 1 truffle, milk cream, 10 gr of bacon, olive oil, hunting bottom.
Preparation
They clean the partridges, wash, dry and reserve the figs. The partridges are salted in olive oil. When golden a little, it is covered with the hunting bottom and cooked until they are tender. They run, cool, bounce and reserve.
In the perol the pork butter is put to heat and, when hot, the fine chopped onion, garlic, ginger and bacon are added. Once herited, the figs are incorporated, they are given a few turns and added the liquors and the reserved perdiz meat. When they reduce a little bit, the milk cream and truffles are added with their juice.
It is allowed to cook over soft heat for about 30 minutes. It is rectified with salt and pepper and it is very well crushed until it is well crushed. It is passed through a colator to a few mold and left to rest in cold 24 hours. Serve with a little squeezed oil above.
