Pâté de Bécasse (Woodcock Pie)

Ingredients

• Woodcocks
• Forcemeat made according to formula C
• Farce gratin de gibier
• Foie gras
• Truffles
• Ordinary pastry
• Thin bardes of pork fat
• Puff pastry
• Jelly flavoured with woodcock fumet

Instructions

1. Bone the woodcocks and chop their intestines.
2. Prepare the forcemeat according to formula C and add to it one quarter of its quantity of farce gratin de gibier together with the chopped intestines.
3. Garnish the woodcocks with this forcemeat, alternating the layers with pieces of foie gras cut into lardons and quarters of truffle.
4. Put the birds back into shape and lay them in an oval mould lined with ordinary pastry and with thin bardes of pork fat.
5. Close the pâté and cover it with leaves of pastry or a sheet of puff pastry.
6. Gild the top and bake in an oven of good moderate heat.
7. After cooling, pour in jelly flavoured with woodcock fumet.