Pâté de Grives (Thrush Pie)

Ingredients

• Thrushes
• Farce gratin B
• Farce A
• Farce gratin de gibier
• Ordinary pastry
• Bardes of pork fat
• Jelly flavoured with thrush fumet

Instructions

1. Chop 3 juniper berries into each pound of farce gratin B.
2. Bone the thrushes, garnish them with that forcemeat and put them back into shape.
3. Line an oval fluted mould with ordinary pastry and barde it.
4. Add to the farce A, kept a little fatty, one quarter of its quantity of farce gratin de gibier.
5. Garnish the mould, alternating the thrushes with layers of that forcemeat.
6. Finish and bake the pâté like the preceding ones.
7. After cooling, pour in jelly flavoured with thrush fumet.