Aspic Pate of Hazel Grouse or Quail

Ingredients

• hazel grouse or quail
• French roll
• funt butter
• eggs
• stakan thick cream
• funt lard (shpik)
• funt veal liver
• truffles
• nutmeg / bay / English pepper
• batch lanspik (aspic)
• crayfish tails and greens

Instructions

1. Pound a forcemeat of the fried grouse/quail with soaked roll, butter and eggs.
2. Add fried liver and lard, cream, eggs, truffles and nutmeg; bake in a pan 1 1/2 hours and cool.
3. Build in a mold with layers of set lanspik and spooned forcemeat hemispheres; garnish with truffles, greens and crayfish tails.
4. Turn out and serve with sauce 335 or 342; scale forcemeat for larger numbers.