Wellington of wild turkey

1/4 cup chicken liver pate
1/2 oz coqnac
1 recipe of wellinton pastry
2 deboned wild turkey breast fillets,tied to form tubular shapes
1/4 cup butter
2 egg whites[reserved from wellington recipe]
mix the liverpate and coqnac then spread about 1/8 to 1/4 inch thick on pastry. saute the tied tubular turkey fillets in 1/4 cup butter until browned. remove the turkey breasts from pan and allow to cool remove the ties and place turkey filet on pastry[should cover a little less than 1/2 of pastry]fold pastry over turkey and seal edges[do not use more than 1" thickness of pastry except edges where joined]whip the egg whites with a fork and brush the wellington with them.place in a preheated 375 degree oven for approximately 1 hour and 15 mins until the pastry is golden brown.