(2602). Terrine Of Pork Liver (Terrine De Foies De Pore)

Procure two pounds of the whitest pork liver, three pounds of fresh fat pork, four ounces of onion and one ounce of shallot, both chopped very finely and separately, four ounces together of salt, pepper, fine spices (No. 168), and a little powdered thyme, six ounces of flour, one ounce of truffles, one ounce of pistachios, and two ounces of tongue, these three latter to be chopped separately. Work the whole well together to obtain a compact paste, then divide it into three parts. Line the inside of a terrine with thin slices of fat pork, place in it one of the parts, and on it lay a bed of quarter of an inch squares of fat pork, then another one of the parts of forcemeat, another layer of fat pork squares, and on these the third or remaining part. The terrine should be filled to one inch below the edge, then covered with bards of fat pork; place a bay leaf on top. and set on the cover. Push the terrine into a moderate oven, standing on a baking sheet, and when cooked remove and lay a round of wood on it the size of the inside of the terrine; place under the press so as to press it clown lightly, and leave it thus to cool for twelve hours.

(2603). Terrine Of Snipe (Terrine De Becassines)

Bone two snipe, divide each one in two parts and lay them in a dish with five or six peeled and cut-up truffles, and as much cooked ham fat, or fat pork; season the meats and truffles highly and pour over a little Madeira wine. Take the meat from the leg of a hare, cut it in pieces and fry in a saucepan with double its quantity of chicken or game livers until well done, then add the birds' intestines and leave to cool; chop this up with a third as much raw and chopped fresh pork, and then season the whole; put it in a mortar to pound with the same amount of fresh fat pork previously chopped and pounded with the truffle parings; add to this forcemeat a pinch of prepared spices (No. 168). Five minutes later set it in a vessel and incorporate with it the Madeira wine used for marinating the snipe. Cover the bottom and sides of a terrine with slices of unsalted fat pork and these with a layer of the prepared forcemeat; range the pieces of snipe, truffles and ham in the center, alternated with the remainder of the forcemeat; the terrine should now be quite full. Smooth the top with a knife and cover with slices of fat pork; put on the lid and set it in a baking pan with a glassful of hot water; push it into a moderate oven to cook for an hour and a half.

When the water in the pan evaporates pour in some more, and when done take it out and leave to cool partly, then set a light weight on top, and when thoroughly cold take the contents from the terrine, divide in two across, return one-half to the terrine. cut up the remaining half into oblong pieces and dress them again in a circle in the same terrine. Garnish the center with chopped jelly.

(2604). Terrine Of Wild Rabbits (Terrine De Lapins Sauvages)

Cut off the limbs of two or three wild rabbits previously skinned, cleaned, and the meats nicely wiped; bone the four limbs and the back, cut the back fillets in pieces, also the meat from the legs, and lard them with shreds of raw ham and bits of truffles; lay them in a vessel to season with pulverized wild thyme, and pour over a few spoonfuls of brandy or Madeira wine; let macerate for two or three hours, adding a few spoonfuls of cooked fine herbs (No. 385). With the minion fillets and the nicest parings prepare a forcemeat, mix with it an equal quantity of baking forcemeat (No. 81), and to this dressing add the marinade from the meats. Cover the bottom and sides of a cooking terrine with a layer of the prepared forcemeat, then begin to fill it with the pieces of rabbit intermingled with large lardons of foies-gras and truffles, both raw. but seasoned, and alternate the forcemeat with layers of the meats: cover the top with forcemeat and thin slices of fat pork over all. Set the terrine into a deep baking pan containing hot water, and bake for one hour and a quarter to one hour and a half in a moderate oven; after it has been removed one quarter of an hour set a weight on top and allow to cool off.