Prepare six pounds of cold pie paste, the same being described in No. 144; after it has well rested roll out three-quarters of it to three-eighths of an inch in thickness; raise the paste with the hands several times, leaving it rest between each; place it on a sheet of buttered paper, and when it attains the height of about six inches, is rounded and properly equalized, thicker on the bottom than on the top, then pinch on the outside a row toward the right, another toward the left, and wrap several strong sheets of buttered paper around and tie with several strings. Fill the bottom and sides with bards of fat pork, and on the bottom spread a layer of forcemeat made of three pounds of pork meat, one pound of young rabbit meat, four pounds of fat pork, six ounces of prepared No. 2 pie spices (No. 168), and ten egg-yolks. Having finely chopped and pounded all these ingredients together, spread a layer in the bottom of the pie, and over it place a boned pheasant with the inside meats larded with fat pork and ham, and seasoned with salt, pepper, nutmeg, chopped parsley, chives and chopped bay leaf, and filled with some of this same forcemeat. Bone twelve woodcock and prepare them the same as the pheasant.

Cut into three-sixteenth inch squares some carrots and onions; fry the onions first in butter, add the carrots and the woodcock intestines; moisten with a little broth and Madeira wine, and as soon as dune (that is, when the moisture is thoroughly reduced) pound all finely and press through a sieve; let stand till cold, then mix into it some of the above forcemeat, adding eight ounces of cooked lean ham cut in one-eighth inch squares, and four ounces of chopped truffle peelings. Fill the boned woodcock, and in the center of each lay a small peeled truffle. Place eight of these birds around the pheasant, cover with more of the forcemeat, and in the center set the four remaining ones, with whole truffles laid around, also eight partridge fillets larded with lardons (No. 3, Fig. 52), and seasoned; cover with more of the forcemeat to form a dome, and on this lay thin slices of fat pork and a little thyme and bay leaf on top. Wet the edges of the pie, and lay over a cover of the rolled-out paste; fasten both together, cat the crust straight, equalize it and pinch it all around; make a chimney on the top, place several rows of noodle paste (No. 142) leaves on, and in the center arrange a noodle paste artichoke made as follows: Take a flat of paste about one-sixteenth of an inch thick, fold it in two three times, then roll it in a ball an inch and a quarter across, make two cross-shape incisions half an inch deep on the centre of the ball so as to divide it in eight parts partly open to represent an antichoke; egg over several times and bake in a moderate oven for three or four hours; leave it to cool partly, then fill the pie either with game fumet (No. 397) mixed with jelly or with chaudfroid (No. 594) made with essence of game (No. 397) or else with fresh butter and lard mixed, half and half.

Filling it in this way the pie will keep much longer. It will take nearly twenty-four hours to thoroughly cool off a pie of this size.