Hot Pigeon Pâté Périgord

Ingredients

• Pigeons
• Fresh fat bacon (lard gras frais)
• Raw truffle
• Fine pastry (pâte fine)
• Sauce Périgueux

Instructions

1. Take the fillets off the 4 pigeons and set them aside.
2. With the remaining flesh, plus the flesh of a whole pigeon and 50 grammes of fresh fat bacon per 100 grammes of flesh, prepare a very fine forcemeat.
3. Skin the fillets, flatten them fairly thin, mask them with a layer of forcemeat and roll them into paupiettes around a piece of raw truffle turned olive-shaped.
4. Line a round pâté mould with fine pastry and fill it with the rest of the forcemeat and the paupiettes.
5. Cover with a thin sheet of pastry and bake an hour and a quarter in an oven of moderate heat.
6. Turn the pâté out onto the serving dish and lift off the bottom as directed at Pâté chaud à l'Ancienne.
7. Mask the exposed forcemeat with a few spoonfuls of sauce Périgueux and serve a sauceboat of the same sauce separately.