Terrine Souvaroff.—Pick, draw and singe the birds to be used, halving them if small or cutting them into joints if large. Pack them in a terrine, seasoning them as you do so with a little salt and freshly ground black pepper, and placing a layer of sliced truffles on each layer of bird; if truffles are not at hand mushrooms may be used. When the terrine is filled with these layers pour in sufficient sherry to cover the contents entirely; cover down the terrine, luting on the cover with a band of paper and egg and flour paste. Set the terrine in a pan of boiling water, and bake for thirty to sixty minutes, according to size. All game birds are excellent in this way, but poultry, pigeons, larks, quail, etc., are also very good. If to be served hot remove the paper band, pin a napkin round the terrine, and send to table on a napkin or dish paper. If to be used cold, do not take off the paper band till the terrine is wanted for use. For the luting paste mix a little flour with half the white of an egg to a stiff paste.
Of moulds there are many different kinds, but all are convenient, and very decorative. The following gives a clear idea of how raw meat can be utilised for a mould.