Paté de Foie de Veau.
3 lbs. of calf’s liver—parboiled and cold; ½ lb. of cold cooked ham; 3 eggs; 1 tablespoonful of butter, and same of fine crumbs; 1 scant cup of milk; a little minced onion and parsley; nutmeg, cayenne, and a pinch of grated lemon-peel; some good pie-paste.
Mince the ham, and pound the boiled liver. Make into a sort of paste with the butter, beaten eggs, bread-crumbs, milk, and seasoning. It should be just soft enough to pour. Butter a bake-dish profusely; line with a good paste, rolled out thicker than for most pies. Fill this with the liver mixture; cover with crust, which must not overlap the edge of the dish, but be pinched down firmly upon the lower crust; set in a pan, containing a cupful of boiling water, just enough to keep the bottom crust from burning, and bake one hour and a quarter in a moderate oven. Pass a knife around the edges of the crust to detach the paté; invert upon a deep dish. Pass with it drawn butter in which have been beaten two raw eggs, and these thickened by two minutes’ boiling.