Hot Pate of Chicken, Capon or Turkey

Ingredients

• 3 funt poultry (chicken, capon or turkey)
• 1/4 funt butter
• 1 French roll crumb
• 2 eggs
• 3/4 stakan thick cream
• 2-3 spoon truffles
• 1/4 stakan white table wine
• 1/4 lemon
• 1 piece dry broth
• nutmeg, salt

Instructions

1. Roast the poultry nearly done; slice fillets into squares, pound the trimmings into forcemeat with soaked roll, butter, eggs and nutmeg.
2. Line a mold, layer forcemeat, fillets and optional truffles; cover with a vented dough lid and bake 3/4 hour.
3. Make a sauce from the bones, roasting juices, broth, wine and lemon; pour into the finished pate and serve.