Hot Veal Sweetbread Pie (Pâté chaud de Ris de veau)

Ingredients

• Pâte à foncer
• Butter
• Chicken forcemeat
• Veal sweetbread
• Cooked mushrooms
• Truffles
• Sauce Allemande with mushroom essence
• Egg wash

Instructions

1. Line a buttered charlotte mould or round pâté mould with pâte à foncer.
2. Line the bottom and sides with a layer of chicken forcemeat one centimetre thick.
3. Make a ragoût of escalopes of blanched or half-poached veal sweetbread, cooked mushrooms cut in escalopes and slices of truffle, bound with sauce Allemande with mushroom essence reduced fairly stiff; fill the mould with it.
4. Cover the ragoût with a layer of forcemeat and close the pâté with a thin sheet of paste sealed at the edges.
5. Make the lid in imitation leaves of paste, gild it and leave an opening for the steam to escape.
6. Bake in a hot oven for 45 to 50 minutes.
7. Turn out the pâté as it comes from the oven and dress it on a napkin.