Have a round mould about five inches in height and four in diameter,
which line with pâte fine (No. 1136), which again line with forcemeat
(No. 123), you have previously boned two partridges, which fill as for
galantine à la volière, fold each one in a slice of bacon, lay one at
the bottom, which cover with forcemeat, then the other, which also
cover, finishing in a dome, cover with the paste, work up the edges, and
crimp as for the pâté de veau; bake it two hours in a moderate oven,
take off the cover and pour in a pint of stock in which you have stewed
the bones of the partridges, and boil half an ounce of isinglass,
previously passing it through a napkin; serve neatly garnished upon the
top with aspic (No. 1360) chopped and in croutons. It must be quite cold
previous to garnishing.