Farce Gratin B. (Pour Pâtés chauds de gibier)

Ingredients

• grammes belly bacon
• grammes wild rabbit flesh (net weight)
• grammes poultry and game livers
• Mushrooms, truffles, thyme, bay and shallots, as for Farce Gratin A
• grammes butter
• grammes foie gras, raw or cooked
• egg yolks
• /2 decilitres Madeira
• /2 decilitres game sauce Espagnole, or sauce Salmis, much reduced and cold

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.