The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Pate of Partridges (Patrijzen pate)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
4 old partridges 1-1/4 cups butter 1/2 pound uncooked veal
4 tablespoons flour 6 egg yolks 3 ounces grated Parmesan cheese
1 tespoon salt 1/2 teaspoon pepper



1 Roast the birds in 1/2 cup butter. Remove skin and bones and put them, with the veal, through a meat chopper twice. Melt 4 tablespoons butter, add the flour, stir in 2 cups of bouillon made with partridge gravy diluted with water, and make a smooth sauce. Whip 1/2 cup butter until creamy. Stir into the sauce one by one the egg yolks, cheese, meat, creamy butter, salt, and pepper. Mix well.
2 Press this mixture into a well-greased baking tin, the kind that is used to bake cakes in. Put the tin in a pan with boiling water and bake cakes in a moderate oven (325 F.) for 2 hours. Cool and unmold the next day. Cut into slices and decorate with Aspic.

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