Pithiviers de perdreau aux truffes


A pithiviers is a culinary term defining two preparations probably originating from the town of the same name in Loiret. A preparation of sweet puff pastry to which a frangipane is added and which is tasted on the occasion of the epiphany and a small pie of game birds. Its origin could date back to the 17th century.

Today the sweet version is more commonly called galette des Rois, the term is thus rather used for the small hot game pâté. The latter almost always contain foie gras and can be mallard, partridge, quail or even squab and woodpigeon. The recipe remains the same and can be adapted, however the cooking time will have to be modified according to the meat.

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