Prepare 400 g of shortcrust pastry. Soak a pork caul in cool water. Slice 250 g of veal into strips, as well as a nice slice of smoked ham and 200 g of fatty bacon. Macerate these meats in a terrine with 1 dl of white wine, 1 liqueur glass of cognac, thyme, salt and pepper. Meanwhile, chop 200 g of veal breast, 1 nice slice of smoked ham, 200 g of fatty bacon, 300 g of veal liver and 3 or 4 shallots. Add 100 g of grated parmesan and mix everything together, adding 2 whole beaten eggs, salt and pepper.
Roll out two-thirds of the shortcrust pastry and top with a buttered pie dish; then lay out the strainer, and letting the edges fall to the outside, spread half of the stuffing over it, then arrange the aiguillettes and finally the rest of the stuffing; fold down the edges of the strainer.
Roll out the rest of the dough with a rolling pin and place it on the pie, sealing the edges, wetting them before pinching them. Drill a small hole in the center and slide an aluminum foil chimney inside.
Brown the top of the pie with beaten egg and bake in a hot oven (230°C) for 1 hour 30 minutes. Serve this pie with a lamb's lettuce.
Recipe by Hubert taken from Larousse Gastronomique under the direction of Robert J.Courtine
