Title: Phineas' Partridge-Pie
Categories: Poultry Game Mushroom
Yield: 4 Servings
| 3 | | Partridge |
| 1/2 | lb | Veal, cut 1/2-inch thick |
| 1 1/4 | ts | Salt |
| 3/16 | ts | Pepper |
| 6 | | Bacon slices |
| 1/4 | c | Bacon fat |
| 1 | tb | Salad oil |
| 3 | tb | Flour |
| 2 | c | Bouillon |
| 2 | | Whole cloves |
| 1 | c | Mushrooms, sliced |
| 2 | tb | Butter or margarine |
| 1 | tb | Parsley, chopped |
| | | Sherry |
| | | Flaky pastry |
Cut partride in half lengthwise. Slice meat into six stirps. Sprinkle
partridge and veal with 1 teaspoon salt and 1/8 teaspoon of pepper. Cut
bacon slices in half and saute until golden brown. Put partridge in bottom
of 2-quart casserole and cover, with veal bacon. Add 1 tablespoon salad oil
to bacon fat in skillet and gradually add 3 tablespoons flour. Stir in 2
cups bouillon and cook until thick. Add cloves and remaining 1/4 teaspoon
salt and pour over meat. Cover and bake at 350F for 1 hour. Meanshile,
saute mushrooms in butter until tender. Place mushrooms and parsley over
ingredients in casserole. Pour sherry over all and top with your favorite
flaky pastry dough rolled to 1/8-inch thickness. Bake uncovered at 450F
until pastry is light brown.