This same mold may be used for hot pâtés. Prepare them from just wheat flour, or from puff pastry, rich pastry, or short pastry.
Grease with butter the interior of a tin mold resembling a flower pot, the two halves of which must separate. Line with a circle of pastry, fill with the stuffing and layers of roast wild fowl, lemon, capers, and truffles. Cover with a lid of the same dough and bake. After removing the pâté from the oven, arrange it on a platter and release it from the mold. To serve, cut off the top crust, pour in
For 9–12 persons, increase the proportions of dough for a mold of this size by 1½; for 13–24 persons, double the proportions.