Pâté chaud à la Financière (Hot Financière Pâté)

Ingredients

• fine pastry
• truffled godiveau
• cold garniture à la Financière
• reduced sauce Madère

Instructions

1. Line a round fluted pâté mould with fine pastry.
2. Line the bottom and the sides with a layer of truffled godiveau 2 centimetres thick.
3. Fill with cold garniture à la Financière, weighted towards cockscombs and cocks' kidneys, bound with reduced sauce Madère.
4. Cover the garnish with a further layer of godiveau.
5. Close the pâté with a sheet of pastry and bake about 50 minutes in a moderately hot oven.