Meat Pie

Ingredients

• g lean milk-fed veal
• g lean pork
• g butter
• g cooked ham, coarsely cut
• g salted tongue, coarsely cut
• g bread crumb
• chicken breast
• chicken liver
• lark or similar small bird
• truffle
• dl Marsala
• thin lardo slices

Instructions

1. Cook veal, pork, small bird, chicken breast and liver in butter with Marsala and broth; add truffle near the end.
2. Make a bread mush from the pan juices; pound with the small bird, an egg yolk and part of the meats; sieve.
3. Dice the remaining meats, ham, tongue, liver and truffle; mix with the passed mixture.
4. Case a round mold with pastry (No. 372) lined with thin lardo; fill and lid it, baking as for No. 370.
5. Optionally leave a gap and fill with aspic No. 3 after baking; serve cold. Serves eight.