Caper pate

Peel and grind the capers. Melt the oil over fire, add flour a little, stir and remove from the heat. When stirring, pour in the milk, bring to a boil, continuing to stir continuously, then add the yolks, lemon juice and nutmeg. In the water, dilute the gelatin, put in the sauce with the capers and let stand so that it starts to freeze. Introduce whipped proteins and mayonnaise. Thinly lubricate the 1 L container with vegetable oil, lay out the pate, flatten and set to set overnight. Put the frozen pate on a plate and decorate with mugs of cucumber and green olives.