Pate in the Strasbourg Manner

Ingredients

• 1 veal liver
• 1 funt butter
• 1 onion
• 7 eggs
• 1 funt veal
• 1 1/2 funt fresh scraped lard (shpik)
• 1/2 French white roll
• nutmeg / plain & English pepper / salt
• 3 lot dry broth
• 4 truffles
• 3 hazel grouse, or 1 chicken, or 1/2 turkey 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.