| 1 | Allow patty shells to thaw 2 hours in refrigerator before rolling out. |
| 2 | If meat is quite long (lin, control thyself!!), fold narrow end under to form a roast about 12 to 13 inches in length. |
| 3 | Place on rack in shallow roasting pan. |
| 4 | Sprinkle lightly with salt and flour. |
| 5 | Bake, uncovered, in 425°F oven until meat thermometer inserted in thickest portion registers 120°F, about 35 to 40 minutes. |
| 6 | Cool meat sufficiently to handle, about 20 minutes. |
| 7 | Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes. |
| 8 | Remove from heat. |
| 9 | Add pate, cognac and chives. |
| 10 | Make a deep slit in center of roast, cutting from side, to but not through opposite side. |
| 11 | Sprinkle pocket with salt and pepper. |
| 12 | Spoon mushroom-pate mixture into pocket. |
| 13 | On lightly floured surface, arrange patty shells in a rectangle, overlapping edges slightly; press edges to seal. |
| 14 | (if necessary, moisten edges with a little water). |
| 15 | Roll out to a 16x11-inch rectangle. |
| 16 | Place roast in a greased 15x10x1-inch baking pan. |
| 17 | Lay pastry over roast, tucking under securely. |
| 18 | Brush pastry with mixture of egg yolk and water. |
| 19 | Bake in 425°F oven for 20 minutes more, or until pastry is golden. |
| 20 | Makes 8 servings |
