Aleister Crowley records a delicious meal in John St. John: The Record of the Magical Retirement of G. H. Frater, O∴ M∴, The Sixth Day, “7.40. Chez Lavenue. Bisque d’Ecrevisses, demi-perdreau à la Gelée, Cèpes Bordelaise, Coupe Jack. ”
- 1 young partridge
- 4 truffles
- Chicken bouillon
- 2 calf’s feet
- water, as needed
- 2 eggs, hard boiled
- 1 tsp mace (or more, to taste)
- 1 tsp thyme (or more, to taste)
- Salt to taste
- White pepper to taste
Roast partridge at 300 °F for 30 minutes per pound.
Remove the skin while still hot.
Cut the breast into small slices, then set aside, covered.
Remove the rest of the flesh from the bones, and beat with the yolks of two hard-boiled eggs, the butter, mace, thyme, salt, and pepper. Roll into small balls.
Slice four truffles and stew them with a little bouillon.
Make a clear aspic with calf’s feet or gelatin. It should be savory to the taste and brown in color.
Lay a little of the aspic, melted, in the bottom of a gelatin mold, then add a few truffles. When this gels, add more aspic, breast meat, and the meatballs. Continue layering in this manner until the mold is full. Cover with wax paper or parchment and place in the refrigerator until firm. Remove from mold to serve.
Instructions from Joy of Cooking and Bonnes Bouches: A Collection of Recipes, By One Who Has Tested Them.