Lard 6 hazel grouse with ¼ lb pork fat and fry with ¼ lb butter, 30 allspice berries, 6 bay leaves, 1 parsley root, 1 leek, 1 celery root, and 1 onion. Take the hazel grouse from the pan, cool, remove the bones, and cut the meat into small pieces. Finely chop the bones and fry them once more in the same butter. Pound them together with the fried root vegetables and spices and pass through a fine sieve.
Slice 1 calf’s liver and ¼ lb pork fat. Add salt, fry in 3 spoons butter until golden, and chop fine. Pound in a mortar and add ¼ lb washed Finnish butter, ½ white French roll soaked in water and squeezed out, nutmeg, salt, and 2–4 eggs. Pound, pass through a fine sieve, and add 3–4 spoons chopped truffles.
Prepare a very stiff dough from 1½ lbs flour and 4–5 eggs and use it to line the bottom and sides of a saucepan that has been greased with butter and strewn with rusk crumbs. Spread a layer of calf’s liver forcemeat on the dough, add a layer of hazel grouse meat, and top with the purée made from the bones and root vegetables, diluted with 1 glass rich bouillon. Cover with dough and bake in the oven for 1 hour.
After removing the pâté from the oven, let it cool by cutting off the top crust. Cover the pâté with a saucepan lid and in this manner it may be taken on journeys.