(2599). Terrine Of Larks (Terrine De Mauviettes)

Bone two or three dozen larks; season, cook a part of the intestines with fat pork and then pass them through a sieve. Prepare a pound and a half of chopped galantine forcemeat (No. 66), place it in a vessel and mix in with it a few spoonfuls of cooked fine herbs (No. 385), chopped truffles and the intestine pulp. Spread the larks on the table and lay in each one a forcemeat ball. Line a terrine used for cooking and proceed to fill it exactly as described for terrine of ducks' liver a 1'Aquitaine (No. 2596). Bake slowly for an hour and a quarter; let it cool, pressing it slightly half an hour after it leaves the oven; when cold garnish with jelly.

(2600). Terrine De Nerac (Terrine De Nerac)

Cut off the feet and wings from a medium-sized partridge; bone and season with allspice (No. 168); takeout the liver and carefully remove the gall from it, then pound and mix it to pound again with half a pound of chopped pork forcemeat (No. 68). Cut up some cooked ham, some tongue, truffles, fat pork, and the minion fillets taken from the partridge, in quarter-inch square pieces; mix all in with the forcemeat, and with it fill the boned partridge, proceeding the same as for a boned chicken (No. 2485a). Line a terrine of the same capacity as the boned partridge tone that can be placed in the oven) with slices of fat pork; on top of this set a layer of the pork forcemeat, and then put in the partridge with the breast downward; finish filling up with truffles and more forcemeat, and lay slices of fat pork on top. Set the cover on and fasten it all around with strips of paper dipped in a flour and water paste; bake it one and a half to two hours, more or less, according to the size and thickness of the terrine.

After removing and unfastening it put inside a smaller cover that can easily enter the top, to take the place of its own, and press lightly under a weight; drain off all the grease arising over the inside cover which is used for pressing it, and when the contents are perfectly cold remove the small cover and pour back the grease previously removed, and after this has cooled off cover the whole with melted lard. Return the original cover to the terrine after washing it well; fasten it on again with pasted tin foil and keep it in a cool place. When wanted for use take off all the grease, unmold, dress and garnish around with chopped jelly, or it may be served in its own terrine.

(2601). Terrine Of Plovers And Larks (Terrine De Pluviers Et Mauviettes)

Take off the fillets from eight plovers; remove their skin, lay them in a vessel and season with salt and spices, and moisten with a little brandy and Madeira. Detach and cut up the leg meats; put four ounces of fat pork in a sautoir, and when melted add the intestines without the gizzard and pouch; fry all together over a brisk fire with half a pound of chicken livers, the cut-up leg meats, and some chopped shallots and mushrooms; when this is cold pound it with an equal quantity of chopped-up fresh fat pork, and press the preparation through a sieve. Cover the bottom and sides of a terrine with thin bards of fat pork; over this a layer of forcemeat; fill the center with the skinned plover fillets; on this lay a layer of the prepared forcemeat; on this some larks boned and stuffed with game forcemeat made with a pound of game, the same of fat pork, a few truffles and pistachios, and small squares of ham; now place another layer of the forcemeat, more fillets, and so on until the terrine is quite full; all these ingredients should be well seasoned; range on top a bard of the fat pork and the cover; put it in a low saucepan containing a little water; conk in a moderate oven for an hour and a half, and when the meats are done press down lightly, and set it aside to cool.

Fill the terrine with melted butter and lard, half of each, and use only when cold.