Partridge pie (Pâté de perdrix) from Pâtés and Terrines (page 53) by Christian Teubner and Hannelore Blohm and Edouard Longue and Friedrich W Ehlert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the all-purpose spice mixture on p.22, one of the pie pastry recipes on p.12, and one of the aspic recipes on p.94-96.

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