(2547). "Pain" Of Liver With Salpicon (Pain De Foie Au Salpicon)

Mince a pound and a quarter of raw calf's liver; fry it quickly in melted fat pork with aromatic-herbs, parsley, thyme, bay leaf, truffle and mushroom peelings and chopped blanched shallot; remove as soon as done and leave to cool, then mix in four ounces of foies-gras parings from a terrine. Pound and return it to the mortar and add slowly one pound and a half of chopped raw veal and fat pork, the same as a galantine; pound the whole well together, press once more through a sieve and season properly. Put this preparation into a vessel and stir in a third as much truffles, cooked veal udder and cooked red beef tongue, all cut into small squares. Cover the bottom and sides of a large charlotte mold with thin slices of fat pork; put the preparation in the center and cover over with more pork; place the mold in a saucepan containing hot water to reach a third of its height; let this come to a boil, then remove to a slower fire or a slack oven. Cook the " pain " for an hour and a quarter and leave to cool for four hours; unmold, take off the pork to smooth the surfaces neatly, then glaze and decorate with fanciful cuts of gherkin, red beef tongue and truffles dipped in half-set jelly.

Dress on a bread crouton covered with ravigote butter (No. 583) and dee-orate around with chopped jelly and croutons (No. 2412).

(2549). " Pain" Of Young Rabbit (Pain De Levraut)

Suppress all the meats from a young rabbit, also the skin and sinews, and use the bones to make a game fumet (No. 397). Fry in butter the large fillets, the minion fillets and the leg meats; as soon as they are cooked take them out of the sautoir. When cold pound the leg meats finely, adding the fillets, and minion fillets then pound again with half as much cooked foies gras, season and rub through a fine sieve. Put this pulp into a thin metal basin, and beat it for a few moments with a spoon in order to have it smooth, and incorporate into it slowly three gills of brown chaudfroid (No. 594), some game glaze (No. 398), and melted gelatine. Try a little of this preparation on ice to judge its consistency, and if not correct thicken it at once by beating it for a few moments longer on the ice, while mixing in more melted gelatine add two ounces of fresh batter broken into small bits, and when of a proper consistency stir in a few spoonfuls of cooked truffles cut in dice pieces, and an equal quantity of red beef tongue cut the same.

Pour the whole into a plain cylinder mold coated over with a little half-set jelly applied with a brush, and imbed the mold on chopped ice; harden the contents for a couple of hours, then unmold it on a cold dish; surround with chopped jelly and croutons (No. 2442).