“It tastes of bird”

How to make it

1. 1

   Mix the forcemeat

   Grease a mould. Mix the forcemeat with the finely chopped fowl and 1 dl fowl gravy, and salt to taste. Fill the mould. If the mixture becomes very firm, thin it with 1–2 dl half milk, half cream. The dish is meant for using up leftover fowl, so a little more or less does not matter.

2. 2

   Cook in a water bath

   Place the mould in a water bath in the oven and cook for about ¾ hour.

3. 3

   Brown the butter and flour

   For the sauce, brown the butter. Stir in the flour and thin with the stock boiled from the fowl carcass.

4. 4

   Finish the sauce

   Let the sauce simmer for a quarter of an hour. Add the soured cream, caramel colouring and salt to taste.