Farce Gratin B. (Pour Pâtés chauds de gibier)

Ingredients

• 250 grammes belly pork
• 250 grammes wild rabbit
• 250 grammes chicken and game livers
• mushrooms
• truffles
• thyme
• bay leaf
• shallots
• seasoning
• 50 grammes butter
• 100 grammes foie gras
• 6 egg yolks
• 1 1/2 décilitre Madeira
• 1 1/2 décilitre sauce Espagnole

Instructions

1. Colour the bacon, the rabbit and the livers in butter, separately, as for the forcemeat Gratin A.
2. Bring them together in the sauté pan with the seasoning and the flavourings, and toss a moment.
3. Stew the whole 5 minutes with the Madeira, then drain thoroughly for pounding.
4. When the forcemeat is quite fine, add the foie gras, the yolks, the cold sauce and the Madeira.
5. Pass through the sieve and smooth with the spatula.