250 g (9 oz) meat from small fowl, such as quails, pigeons, and partridges
- Preheat the oven to 155°C (310°F). Grind the poultry meat, lard, liver, and mushrooms in a meat grinder.
- Mix together with the shallots, peppercorns, thyme, and port. Bind with an egg and season to taste with salt and pepper. Pack into a loaf pan.