Rub four ounces of butter into twelve ounces of flour and make it into a paste by adding one egg, half of which may be beaten up with water sufficient to make the paste firm and consistent. Knead it thoroughly and cut off a piece about the size of a large apple to form the lid of the pie. Butter a raised pie mould, line it with the paste, pressing it into shape and cut it round at the top, leaving about half an inch above the mould. Clean and wash any game, such as grouse, partridge, pheasant or hare, cut them up, and take out all the bones; chop up the hearts and livers, mix in one pound of sausage-meat and two ounces of breadcrumbs, blend together, working with the hand and adding pepper and salt to taste. When thoroughly mixed, put a layer of it at the bottom of the mould, then half of a bird and sprinkle it over with a teaspoonful each of salt and pepper and half a saltspoonful of grated nutmeg; cover with another layer of the sausage-meat, together with a few halves of truffles and square pieces of cooked beef tongue, then another half bird and continue in this order until the mould is quite full. Damp the edges of the crust with a wet paste brush, cover it with the paste lid, press the edges together to anneal them, trim round the edge, decorate the top with paste leaves or flowers, brush over with egg, make a hole in the center and put the pie in a moderate oven for about an hour and a half. Put the bones in a small saucepan with a little water or broth, and boil for an hour and a half; that is, while the pie is baking; strain this gravy and pour it into the pie, when it is done, through a funnel inserted into the hole; remove the mould shape, and when the pie is cold, take off the lid, fill it up with chopped aspic jelly, put it on a dish, garnish with more of the jelly, and serve.