Pate in the Strasbourg Manner

Ingredients

• veal liver
• funt butter
• onion
• eggs
• funt veal
• funt fresh scraped lard (shpik)
• French white roll
• nutmeg / plain & English pepper / salt
• lot dry broth
• truffles
• game or chicken/turkey

Instructions

1. Fry the scraped veal liver with onion until white; pound and sieve. Make an egg omelette.
2. Pound a veal-and-lard forcemeat with soaked roll, spices, eggs and dry broth; mix with the liver and wine-soaked truffles.
3. Bake the lard-lined forcemeat 1 hour; layer with sliced roast game and press.
4. Garnish with lanspik; serve green mayonnaise sauce 1089 or sardine sauce 411.