Tourte de Poussins à la Paysanne (Poussin Pie, Peasant Style)

Ingredients

• 10 half poussins
• 50 grammes fine sausage meat
• 250 grammes dry Duxelles
• 300 grammes mushrooms
• Pâte à foncer
• A very thin barde of bacon fat
• Egg
• A few spoonfuls of sauce Demi-glace

Instructions

1. Stiffen 10 half poussins in butter.
2. Mix 50 grammes of fine sausage meat with 250 grammes of dry Duxelles.
3. Slice 300 grammes of mushrooms and sauté them in butter.
4. Roll out a sheet of pâte à foncer 25 centimetres in diameter and spread half the forcemeat on it, leaving a border for the sealing.
5. Arrange the half poussins on the forcemeat and scatter the sautéed mushrooms over them.
6. Spread a second layer of forcemeat over the whole and cover with a very thin barde of bacon fat.
7. Lay over a second sheet a little larger than the first, its edges lightly moistened, seal the two together and fold the edges into a bead.
8. Egg-wash, score, and leave an opening on the top for the steam to escape.
9. Bake in an oven of moderate heat for about 40 minutes.
10. On taking the tourte from the oven, pour a few spoonfuls of sauce Demi-glace into it through the opening.