Farce Gratin A. (Pour Pâtés chauds ordinaires. Bordures d’Entrées, etc.)

Ingredients

• grammes fat belly bacon
• grammes round of veal, freed of sinew
• grammes calf's liver, as pale as possible
• grammes butter
• grammes mushroom peelings
• grammes truffle parings, raw where possible
• egg yolks
• /2 bay leaf
• sprig thyme
• shallots
• grammes salt
• grammes pepper
• grammes spice
• /2 decilitres Madeira
• /2 decilitres sauce Espagnole, much reduced and cold

Instructions

1. Cut the bacon in dice and colour it briskly in a sauté pan with 50 grammes of butter; drain it.
2. Colour the veal, cut in large dice, in its place, and drain it.
3. Colour the liver the same way and very briskly, cut as the veal.
4. Return veal and bacon to the pan and add the mushrooms, truffles, thyme, bay, chopped shallots and seasoning.
5. Toss together 2 minutes, turn out onto a dish, and deglaze the pan with the Madeira.
6. Pound the bacon, veal and liver finely, then add the remaining 100 grammes of butter, the yolks one by one, the reduced sauce, and the Madeira of the deglazing.
7. Pass through the sieve, gather into a terrine, and smooth with the spatula.