It means loaf or cake of poultry livers, and is of course, a high-flavored dish of which a small quantity suffices, to be eaten with thin sliced bread as potted tongue or ham would be. Pain is the French word for bread or loaf and seems to be used in the same sense as we use the word cheese in head-cheese, liver-cheese and the like. In other words this is a form of liver paste, or pate-de-foie-gras, turned out of its mould and incased in jelly by the same method as for boned chicken. Take the ingredients in two parts and it does not seem so formidable.

3/4 pound chicken livers.

6 ounces fat hen or salt pork.

2 ounces lean cooked ham.

1/2 cup sherry.

1 bay leaf, pepper, little mixed ground spices, salt.

6 ounces panada bread soaked and squeezed dry.)

2 raw eggs. 4 hard boiled yolks. 1/2 a corned tongue cooked. borne chopped mushrooms and aspic

Steep the livers in water to whiten them. If the poultry livers are short weight use call's liver to make the amount. Set all the ingredients of the first part to simmer in a saucepan with a lid on the back part of the range and let remain till a convenient time, 2 or 3 hours. Then mash to paste. The livers should be nearly dry in the saucepan but not fried or browned. Mix the raw eggs with the panada and these with the pounded liver and press through a stive. Cut up the tongue, yolks and few mushrooms and mix them in the liver paste.

Take a pan or mould that holds over

3 pints and cover the bottom with very thin slices of fat salt pork, press in the liver paste, put on top a bay leaf and slice or two of pork and a buttered paper over that. Set the mould in a pan of water in the oven and bake about an hour. Turn it out of the pan or mould when cold, remove the fat and it is ready for use, but if to be set on the table whole, proceed as for a galantine of chicken and encase it in aspic jelly.

Cost of material [about 45 cents for 2 1/2 pounds or about the same as boned chicken.