Pate of Capon or Fatted Turkey

Ingredients

• 1 capon or fatted turkey
• 1/4 funt butter
• 1/2 stakan wine
• 1 1/2 funt veal (fatty shoulder)
• 1/4 funt smoked lard (shpik)
• 1/2 stale roll
• 5 sardines
• 2-3 spoons truffles or 1 spoon capers truffles or capers
• 4 egg yolks
• bay, pepper, lemon zest, onion, greens

Instructions

1. Braise the jointed capon/turkey with aromatics, wine and vinegar; strain the sauce.
2. Pound a veal forcemeat with lard, roll, sardines, truffles/capers, spices and yolks.
3. Layer forcemeat and bird in a lined mold, cover, seal, and bake 1 hour.
4. Turn out, add the finished sauce, and serve.