Among Clermont’s recommendations for traveling is a cold Perigord pie. It’s an expensive food ordinary folks might not afford, but a favorite of the posh Pic Nic Club of London. clermont’s text is a translation of Menon’s 1755 Soupers de la cour.
Pâté de (Perigueux), A cold loaf for traveling.
Take a farce with partridge livers, and livers of poultry, a good deal of chopped truffles, sweet herbs, scraped lard, and seasoning in moderation; truss the partridges, with the legs inwards, stuff them with some of this farce, laying some of it also in the bottom of the pie; singe them pretty much on a charcoal sire, and lard them with lardons [a small strip of pork fat], rolled in mixed spices; then lay the birds into the pie, upon the farce, with whole Truffles betwixt, a little more seasoning over all, with butter and scraped lard pounded together; cover it over with slices of lard; finish the Pie according to fancy, with cut Paste, and bake it in the oven about four or five hours: observe the directions already given, whether it is to be served hot or cold.
See Benjamin Clermont. The Professed Cook, or the Modern Art of Cookery, Pastry, & Confectionary Made Plain and Easy (1769, rev. 10th ed. 1812)