Domestic Duck Pate

Ingredients

• 1 duck
• 5 cloves
• 1 carrot / leek / parsley / celery / onion
• 1/2 veal liver
• 1/2 funt lard (shpik)
• 1/2 veal
• 1/2 French white roll
• 5 eggs
• 1/2 lemon or 4 champignons lemon or marinated champignons
• 2 spoon sherry
• 1 spoon flour
• 1/4 tsp pepper

Instructions

1. Braise the jointed duck with roots and cloves; cool. Make liver-veal forcemeat No. 1406.
2. Layer forcemeat and duck on a dish, cover with dough, glaze, and bake 1 hour.
3. Finish the braising sauce with lemon/champignons, flour and sherry; pour in and serve.