Hot Pate of Spring Chicken or Young Turkey

Ingredients

• 3 spring chicken or young turkey
• 1/4 funt butter
• 1/2 funt lard (shpik)
• 1/2 lemon
• nutmeg
• 1 bay leaf
• 3-4 cloves
• 1 onion
• 50 crayfish
• 2 lot dry broth (bulon)
• 2 spoon crayfish butter
• 1 French roll
• 2 eggs
• 1 spoon flour
• 1 batch dough

Instructions

1. Braise the jointed birds with butter, lard, lemon, aromatics; remove and strain the sauce.
2. Make crayfish butter from 50 crayfish; pound a forcemeat of leg meat, tails, crayfish butter, soaked roll, eggs and greens.
3. Layer birds, forcemeat and crayfish tails on a dish, cover with dough per No. 1403, glaze, and bake.
4. Finish the strained broth with dry broth, roux and marrow; serve as sauce.