Having trussed your partridges, loosen all the joints with a knife, but
do not cut them apart. Scald, peel, and chop some fresh mushrooms, mix
them with grated bread crumbs, moistened with cream and beaten yolk of
egg, and with this stuff the partridges. Cover the sides and bottom of
a deep dish with a rich paste, adding a layer of cold boiled ham sliced
very thin. Add some whole button mushrooms, and some hard boiled yolks
of eggs. Season with pepper only. Put in the partridges, laying on each
a bit of butter rolled in flour. Cover the whole with a thick lid of
paste handsomely notched, and ornamented with paste leaves.
Before you put on the cover, pour a little water into the pie.