Title: Mushroom & Game Loaf
Categories: Entree Game Vegetable British Mushroom
Yield: 4 Servings

1		Coburg or milk loaf ***
1 1/2	oz	Butter; melted
1		Egg; beaten
FILLING
1/4	lb	Game **
10	oz	Mushrooms - cup or flat
		Butter
1	md	Onion; finely chopped
2	tb	Flour
7 1/2	fl	Good stock, pref game
		Salt & pepper
1	pn	Mace
2	tb	Fresh mixed herbs; chopped

** Such as hare, rabbit, pigeon etc mixed or not. *** Coburg loaf is a round loaf whose top was cut across to allow it to open out in baking ~ like a souffle. Set oven to Mk 4, 350øF, 180øC. Cut top off loaf, scraping away any hard crust and carefully scoop out the crumb. Brush inside and out with melted butter and then a beaten egg. Do the same to the 'lid'. Put both on abaking sheet and put in pre-heated moderate oven for 7-10 minutes until crisp and golden brown. Meanwhile, prepare the filling; fry the onion in the rest of the melted butter, then add the flour with a little more butter if necessary to make a soft roux. Draw pan off heat and blend in the stock - best is to use a good game stock prepared from the bones etc of the game used for the filling. Season and bring to the boil. Simmer for 3-4 minutes, then add the herbs, chosen to accompany the game used, and draw pan aside. : Cut the game into shreds and add it to the sauce. Trim the mushrooms, which could well be wild mushrooms of some kind, and saute them in a little extra butter. But a layer of mushrooms in the bottom of the loaf, turn the game mixture on top and cover with the rest of the mushrooms. Replace the 'lid' and put back in the oven for a further 7-10 mins. Serve hot, accompanied by a seasonable vegetable.

Recipe, Cordon Bleu Cookery Book MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 24 Dec 96 National Cooking Echo Ä

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