Two pieces of any feathered game are roasted in the bacon shirt and then divided, peeling off the skin. The pieces of meat are separated, the rest of the meat is put into a meat grinder with 150-20 g of very fatty pork, wild fowl livers, preferably increased by a few other fowl livers, one or two soaked and again squeezed bread rolls and a small onion.
After that, add a little gravy, salt, egg yolks, pepper and pâté spices, knead well and add, if possible, a truffle, a little smoked tongue cut into cubes and a few pistachios. Put the filling in a baking dish lined with puff pastry or short pastry, alternating a layer of farce (pressed by hand) and a layer of bacon cubes, and cover the surface with the sliced breasts. Cover the mold with a dough lid with two small holes cut in it for the steam to escape. The lid is brushed with a tiny bit of egg yolk. The pâté is baked at a moderate temperature in the lower half of the oven in about 1 1/2 hrs. If the pastry lid gets too brown, you can cover it with a piece of aluminum foil.
If the pie is to be served hot, pour a little bit of aroma into the holes of the pastry lid.