Cold Traveling Pate

Ingredients

• 6 hazel grouse
• 1/4 funt lard (shpik)
• 1/4 funt butter
• 30 grains English pepper (allspice)
• 6 bay leaf
• 1 parsley / leek / celery / onion
• veal liver
• 1/2 French white roll
• nutmeg, salt
• 3 eggs
• 3-4 spoon truffles
• 1 1/2 funt stiff dough (flour)
• 1 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.