Terrine of Game.—Take pheasants or partridges, woodcocks or snipe, or a mixture of some of them; bone and cut them up in convenient pieces, larding the breast pieces. Take the livers, parboil them, and chop them up finely with an equal quantity of cooked veal (lean) and of bacon, then pound the whole in a mortar, adding during the process a small quantity of breadcrumbs soaked in stock, a little parboiled onion or shallot, pepper, salt, and powdered spices to taste, as well as some powdered sweet herbs; also add a little fresh butter. When the mixture is thoroughly pounded, pass it through a hair sieve, and then work into it the yolks of one or two eggs to bind it. Make a paste with two parts
of flour to one of butter, salt to taste, and as much water as is necessary to obtain a stiffish paste; work it quite smooth, roll it out to a thickness of threeeighths of an inch, line a raised pie mould (previously buttered) with it, taking care to make it fit exactly; crimp the edges at the top with a paste cutter, then line the pie with slices of bacon cut as thin as possible, and proceed to fill in with the pieces of game, truffles (previously cooked in white wine), and mushrooms (cooked in lemon juice and water), filling up the interstices with forcemeat. Be careful to pack the whole closely. Put on a cover of paste, make a hole in the centre, put a piece of buttered paper on the top, and bake about four hours in a rather slow oven. When taken out, pour in through the hole some hot aspic jelly. The next day take off the cover and lay on the top a layer of bright aspic chopped up, not too finely.