This cold pie, as shown in Fig. 518, is intended for very large suppers. Make a preparation the same as terrine of foies-gras, cook it in a long square-shaped tin mold and let get cold under a weight; keep it for five or six hours on ice. Butter a tastefully decorated cold pie mold, lay it on a baking sheet covered with strong buttered paper, and line it with foundation paste (No. 135) made with egg-yolks; cover the bottom and sides with buttered paper, and fill it up with common flour, then cover with another buttered paper, and close the opening on top with a flat of the same paste, fastening the two edges together; cut the top straight and pinch it prettily, then egg it over. Cook this paste for one hour and a quarter in a slack oven, so that it acquires a fine color, and as soon as it is removed open it by cutting the cover on a level with the edges and lift it off and empty out the contents; dry the inside for a few moments at a warm heater. When the crust is thoroughly cold unfasten the hinges of the mold so as to remove it, then glaze over the inside with a brush; cover the bottom with a layer of chopped jelly, and on this dress the terrine preparation cut in slices, having them in long squares of equal size and thickness; put the poorest ones at the bottom, and when this garnishing has reached nearly to the top finish filling with the prettiest slices, dressing them in a compact circle, and filling the inside of this with fine chopped jelly.

Fasten the pie on a cold dish, surround the base with croutons of jelly (No. 2442), and on top of the chopped jelly lay a fine truffle, peeled and cooked in wine.

Fig. 518.

(2563). Goose Liver Pie, Cut Up (Pate De Foies-Gras Decoupe)

This entree is dressed on a crescent-shaped support, slightly circular, and made of tin; cover it with noodle (No. 142) or cooked paste (No. 131); this support should not be fastened on the center of the dish; being of a half-circular form it should stand at one side on the edge of the hollow center so that the garnishing can be dressed inside the crescent. Prepare a chopped forcemeat for game pie (No. 67); season it highly and mix with it an equal quantity of baking liver forcemeat (No. 86), pounded and passed through a sieve. Cut into large fillets one good raw foies-gras, set them in a bowl with raw, peeled and quartered truffles; season and pour over a few spoonfuls of Madeira wine or brandy. Butter a large cradle mold, line it with thin foundation paste (No. 135), and fill the bottom and around with the prepared forcemeat; on top of this range the foies-gras, fillets and truffles; cover over with more of the forcemeat, having it slightly rounded on the top. and set over this a flat of the same paste, fastening it well on the outer edges. Make a small opening in the center of the cover, egg it over, then lay this pie on a baking sheet and push it into a moderate oven to cook for one hour and a quarter, being careful to cover the paste with a buttered paper as fast as it browns.

After removing it from the fire, pour into the opening a few spoonfuls of jelly (No. 103), mixed with a little melted glaze (No. 402) and Madeira wine. Before cutting the pie into slices it must be uumolded and kept for twenty-four hours in a cool place, so that the paste is slightly softened, otherwise it will be likely to crumble when cutting. Have the slices all of equal thickness, and dress them neatly in a half circle on the support. In the empty space it has formed range a tasteful cluster of round and peeled truffles cooked in wine and glazed over; surround these truffles and the pie with a thick piping of chopped jelly forced through a cornet.

(2564). Cold Strasburg Liver Pie (Pate De Foies-Gras De Strasbourg)

Line a pie mold the same as No. 2557. Prepare a forcemeat with half a pound of very fresh lean.pork, and half a pound of exceedingly white and fresh lean veal, free of all sinews and fat, and both chopped finely and separately; chop up the same weight of fat pork, and a half pound of liver; pound and pass through a sieve; pound also half a pound of cooked lean ham with some truffle peelings; rub this also through a sieve, and mix the whole together, seasoning with foies-gras spices (No. 168). Cover the bottom and sides of the pie with a thick layer of this forcemeat, place a fine well-seasoned goose liver in the center, then some peeled truffles, and cover with more forcemeat, rounding it well on top; finish the pie the same as No. 2557, baking it in a slack oven for three hours or more, according to its size; when cold fill it with butter and lard mixed together.

Fig. 511).