Salt 2 lbs boneless fatty mutton and boil until tender with spices, root vegetables, and ½ lb smoked ham. Remove the meat, strain the bouillon, and let it cool a little. Skim the fat from the bouillon, add butter, and bring to a boil. Pour in 1 glass rice, and stew, covered, until the grains are tender and separate easily. Sprinkle nutmeg on the rice. Butter a platter and strew with rusk crumbs. Cut the ham into small oblong pieces and mix with the rice. Spread a layer of ham and rice on the platter and top with a layer of mutton. Repeat the layers. Smooth the top, paint the edge of the platter with egg, cover the entire pâté with dough, and bake in the oven. Prepare a sauce using 2½ glasses of the bouillon in which the ham and mutton were cooked, add 1 spoon flour, and bring to a boil. Pour 1 glass into the pâté just before serving and serve the remaining sauce in a sauceboat, adding lemon slices or capers, and, if desired, a little sherry.
Separate ingredients [will be needed] for puff pastry or another dough.
If the ham is too salty, it should be soaked before using.