Hot Game Pate

Ingredients

• game (hazel grouse, partridge, capercaillie, pigeons, or waxwings)
• 1/4 funt lard (shpik)
• 1/2 funt butter
• 2 spoon Madeira
• 2 spoon Parmesan cheese
• 4 truffles
• 1/4 lemon
• 1 egg
• salt and pepper

Instructions

1. Prepare as the cold game pate No. 1430 but with only part-roasted game.
2. Layer forcemeat, game and Madeira truffles in a dough-lined mold; cover, protect with buttered paper, and bake.
3. Cut open, add game-juice sauce, and serve with one of sauces 471/470/407/408.