Cold Traveling Pate

Ingredients

• hazel grouse
• funt lard (shpik)
• funt butter
• grains English pepper (allspice)
• bay leaf
• parsley / leek / celery / onion
• veal liver
• French white roll
• nutmeg, salt
• eggs
• spoon truffles
• funt stiff dough (flour)
• stakan fat broth

Instructions

1. Roast the larded grouse with aromatics; bone, and pound the fried bones with roots into a paste.
2. Pound a liver forcemeat with lard, butter, soaked roll, eggs and truffles.
3. Line a pan with stiff egg dough, layer forcemeat and grouse, spread the bone paste, cover, and bake 1 hour.
4. Cool, cover with the pan lid, and it keeps for travel.