Put the leftover roast through the mincer twice, keeping back a few cubes.
Cut off shallots and sauté in butter until translucent. Scramble egg mixture from one egg and two yolks, whisk one egg white to snow. Steam the soaked white bread dry, spread it with the shallots and egg sauce through a sieve and add it to the meat. Cut anchovies, chanterelles and bacon into small pieces and stir in with Parmesan, gravy and the remaining meat cubes. After seasoning with salt and pepper, stir in the snow. Spread a loaf pan with baking parchment or possibly bacon, pour in the pate mixture and cover. Make the game pâté in a water bath for one hour.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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