Pains

These delicate entrees are best moulded either in plain charlotte moulds or in border moulds, the latter especially taking less time to poach (a great consideration, on account of their delicacy), then turned out and served with a rich sauce over and round them, and a varied garnish, either Financiere, Montglas, or Reform, etc, according to the composition of the pains. It is always advisable when preparing this dish to poach a little in a small mould, so as to be sure of having the consistency right.

Pain A La Nemours

Prepare a rich creme mixture with the flesh of two or three partridges (reserving, however, the breast of one), using a reduced Sauce Madere instead of the usual white sauce; fill the plain, well-buttered mould with this (or a timbale mould is prettier), and poach or steam for three-quarters of an hour; just before serving it slice down the breast previously set aside, and coot these slices in the oven in a well-buttered baking tin, seasoning them with a little sherry, pepper, and salt; turn out the mould and pour over it a very smooth Perigueux sauce, have ready heated a bottle of Financiere garnish, mix the cooked fillets with this, arrange this all in little heaps round the mould, and serve at once.

Pain De Lievre

Take the fillets from the back of a good hare, cutting each fillet into three or four pieces, as you please, trimming them neatly, and larding them with tiny lardoons of par-boiled bacon, arrange these on a buttered baking tin with a little claret or port wine, pepper, and salt and cover them with a buttered paper. With the rest of the flesh make a creme farce, fill a border mould with it, being careful the mixture settles down well into the tin, and poach for twenty-five or thirty minutes according to the size of the mould; just about ten minutes before it is ready, cook the little fillets in the oven for six or eight minutes, then turn out the pain, arranging the fillets round the top, and serve with a rich hare sauce and dried cherries.

Petit Pain De Becassines

Prepare a brown creme mixture with the flesh of some raw snipe, using the broken up carcases to make a rich and strongly flavoured Espagnole sauce. Take the flesh from the breast of a cooked snipe and cut it into Julienne strips, and some truffles to match, moistening this with a little of the sauce made from the snipe, boiled in till thick. Now half fill some well buttered bombe moulds with the creme mixture, then put in a spoonful of the Julienne, and cover with more of the farce; poach in the usual manner, turn out and serve with the sauce above mentioned.

Pain De Volaille Au Foie Gras

Prepare a good chicken cream mixture, and with this half fill a well buttered plain mould; turn out a small jar of pate de foie gras truffe, remove all the fat, etc, and place it in the centre of the mixture, covering it all up with more of the farce; poach or steam in the usual way, then turn out and serve with a rich Bechamel or Supreme sauce round it.