Ingredients

  • 3 partridges, 3 hazel grouse, 12 teal, 3 pigeons, or 1 small hare
  • ¼ lemon
  • ¼ lb pork fat
  • 4–5 spoons butter
  • ½ calf’s liver, or lbs
  • ½ lb veal
  • ½ white French roll
  • salt
  • nutmeg
  • about 5 allspice
  • 4 field mushrooms
  • 4–6 eggs
  • 2–3 or 4 spoons truffles
  • separate ingredients for the dough

Method

Using ¼ lb sliced pork fat, lard one of the following: 3 partridges, 3 hazel grouse, 3 pigeons, 12 teal, or 1 small hare. Add salt and fry in a saucepan with 2 spoons butter until half done. Cut into parts and, if using a hare, remove the bones. Prepare a forcemeat from liver and veal as indicated in the Remarks and add 4–6 field mushrooms, sliced into long pieces. Arrange on a platter a layer of forcemeat, a layer of game, 2–3 or even 4 spoons finely sliced truffles boiled in Madeira, and more forcemeat. Cover with dough, paint with egg, and bake in the oven for an hour. Cut off the top crust before serving and pour in a glass of sauce made by degreasing the pan juices in which the game was fried, diluting with bouillon, and adding a little lemon juice.

Serve French truffle sauce in a sauceboat, Strong sauce, brown truffle sauce, or red wine sauce.

If the pâté is made with capercaillie, cut it into portions and arrange the pieces on a platter, pasting them together with forcemeat so that they appear whole in the pâté. Surround with the remaining forcemeat, cover with dough, paint with egg, and bake in the oven for 1½ hours. Before serving, cut off the upper crust, pour in a little sauce, and serve.

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