Aspic Pate of Hazel Grouse or Quail

Ingredients

• 3 grouse or 5 quail hazel grouse or quail
• 1/2 French roll
• 3/8 funt butter
• 4 eggs
• 1/2 stakan thick cream
• 1/8 funt lard (shpik)
• 1/4 funt veal liver
• 4 truffles
• 1/2 nutmeg
• 1-2 bay
• 3-6 grains English pepper
• 1 batch lanspik (aspic)
• 10 tails 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.