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1 x Cold, roast partridge boned, and pounded to a paste
50 x Chestnuts roasted and skinned
Meat stock to cover nuts
Croutons for serving
Boil chestnuts in stock for about 2 hours or until softened. Add meat paste to nuts and liquid and work through sieve with wooden spoon. Bring to a boil again and serve with croutons.
This recipe yields 6 servings.
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