§ From William Lee
12 February 1805, Bordeaux. “I have put on board the Brig Lyon Capt. Coursell bound to Baltimore1 two small boxes for yourself and the President of the United States containing each a ‘Patté de Perigueux’2 composed of Partridges and Trufes. These pies are in great estimation in Europe and are to be served up cold. They are eaten of sparingly and will keep some time after being open if the top which is taken off is used as a cover to shut out the air. Without being opened they will keep four months. Some indeed are prepared for the India Market.”
RC (DLC). 1 p.; in a clerk’s hand, signed by Lee; marked “duplicate” by JM.
1. The Lyon left France on 7 Mar. 1805 and arrived at Baltimore shortly before 30 Apr. (New York Mercantile Advertiser, 4 May 1805).
2. Pâté de Périgord: (Périgord pie) “layers of game, forcemeat, and ham slices combined with bread crumbs, bacon fat, spices, and truffles, baked in a pie dough, and topped with a brown glaze” (Myra Waldo, Dictionary of International Food & Cooking Terms [New York, 1967], 484).