For this any of the birds mentioned in the preceding recipes may be used. We will use partridges. Bone the partridges according to the directions for boning chicken. Then cut them in halves. Cut one dozen mushrooms or truffles into thin slices. Cut one pound of ham into dice. Cut six hard-boiled eggs into slices. Chop some parsley very fine. Have ready one batch of puff paste and half the quantity given in recipe of Suet Paste (see recipe for Suet Paste). Roll half the puff paste down to the thickness of one-third of an inch. Grease a French pie-mould and line it carefully with this sheet of paste. With a sharp knife cut the paste even with the top of the mould. Roll the suet paste down to the thickness of a quarter of an inch, and cut it into pieces one inch square. Now put a layer of birds in the bottom of the mould, then a sprinkling of ham, salt, pepper, parsley, hard-boiled eggs, and squares of the suet paste, a few bits of butter here and there; now another layer of birds, and so on until all the materials are used. Now roll out for the top crust the remainder of the puff paste, wet the edges of the under-crust with cold water, put the paste for the cover on the pie, and press it gently with the thumb to cement the two edges together, and with a sharp knife cut off the upper paste even with the mould. Make a hole in the middle of the top crust. Roll out these trimmings of the paste and cut into leaf-shaped pieces, form and pinch them together in the shape of a flower, and place in the hole of the upper crust. Brush the cover of the pie with beaten egg, and bake in a moderately quick oven (about 400o Fahr.) for two hours. While the pie is baking, take the bones, hearts and livers of the birds, put them in a saucepan and cover with a quart of cold water; add a slice of onion and a bay leaf, and simmer gently until the pie is done; then strain. Put two tablespoonfuls of butter in a frying-pan and stir until a dark brown; then add two tablespoonfuls of flour; mix until smooth; add one pint of the stock from bones and liver, and stir constantly until it boils; add six mushrooms, chopped very fine; season with salt and pepper to taste; take from the fire, add the well-beaten yolks of two eggs, and, if you use wine, one tablespoonful of sherry. Pour the sauce in the pie through a funnel placed in the hole on the top, being careful not to break the flower. Lift the pie carefully on to a heated dish, remove the mould, and serve.

Or, omit the sauce and allow the pie to cool. When cold, garnish with aspic jelly cut into fancy shapes, and put on the dish and around the top of the pie.