Place the layer of paste on a baking tray, spread half the sausage meat mixture on top leaving a margin of bare paste all round. Arrange the poussins on the sausage meat, sprinkle with the mushrooms then cover with the rest of the sausage meat and cover this with a round slice of salt pork fat. Moisten the edges of the paste then cover with another round of paste a little larger than the first. Seal the edges well and pleat them to decorate. Brush with beaten egg, score with the point of a knife and make a hole in the centre for the steam to escape. Bake in a moderate oven for approximately 40 minutes.
When removing the Tourte from the oven, pour a few tablespoons of Sauce Demi-glace into it through the hole on top.
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