(2596). Terrine Of Ducks' Liver A L'Aquitaine (Terrine De Foies De Canards A L'Aquitaine)

Put two and a half pounds of fat ducks' liver in a terrine, after removing the gall, seasoned with foies-gras spices (No. 168) and larded with large fillets of raw truffles. Pound the truffle parings with five ounces of fresh chopped fat pork and six ounces of very white lean veal or pork meat, free from sinews, also chopped up finely, and four ounces of raw lean ham, adding the liver parings, salt and spices. Infuse a piece of cinnamon stick in a little Madeira wine, pass it through a sieve and mix it with the forcemeat, also six spoonfuls of cooked fine herbs (No. 385); season the whole to perfection. Cover the bottom and sides of a medium No. 3 terrine with thin bards of fat pork, lay on a bed of the prepared forcemeat and then range in the livers, pressing them closely together- mask over with a thick layer of the forcemeat and cover with a thin bard of fat pork; set on the cover and place the terrine on a small raised-edge baking pan containing a little hot water; push it into the oven to bake for an hour; remove and lay it away to cool with a light weight on top; when thoroughly cold fill it to the edge with lard and butter, melted together.

This terrine is to be served either whole, by suppressing the fat, or by unmolding it on a dish without cutting it up and merely removing the fat pork and grease, or else in the terrine itself. Decorate with chopped jelly and croutons (No. 2442).

(2597). Terrine Of Kernel Of Ham (Terrine De Noix De Jambon)

Raise the kernel from a fresh ham; suppress the rind and lard with large lardons (No. 1, Fig, 52), seasoned with salt, pepper, nutmeg and parsley. Put it in a vessel with carrots, minced onions, a garnished bunch of parsley (No. 123), salt, pepper and Madeira wine; lot macerate for fortyeight hours in a cool place, turning it over frequently. Cover the bottom and sides of a terrine that can stand the oven with chopped forcemeat (No. 68); lay the kernel in the center, cover with more forcemeat and the whole with bards of fat pork; put on the lid and place the terrine in a deep baking tin containing water; push into a slack oven for three hours; remove, place a round of wood fitting the inside of the terrine over and a light weight on top; when cold, remove this round of wood and cover the surface with chopped jelly; then serve.

(2598). Terrine Of Hare (Terrine De Lievre)

Choose a fresh-skinned and clean hare, remove the fillets from the back, the minion fillets and the kidneys, reserving these apart. Take the meat from the shoulders and legs and chop it well; mix with it an equal quantity of boned turkey forcemeat (No. 65), and an equal quantity of baking forcemeat (No. 64); mix well. Pare the large fillets from the hare's back; cut them up into big squares and put into a vessel with the minion fillets and kidneys cut likewise, adding as much blanched fat pork cut the same, a few raw truffles and a piece of foies-gras; season these meats and pour over a few spoonfuls of brandy and Madeira wine, then let macerate for a few hours. Select a proper-sized cooking terrine, cover the bottom and around with thin slices of fat pork and fill it up in layers, intermingling each layer of forcemeat with a bed of the squares prepared beforehand, and finishing with forcemeat on top; cover the whole with fat pork. Set the terrine on a baking pan with a little hot water and let bake for one hour and a half to two hours in a slow oven; after removing, put it away in a cool place, with a weight laid on top, for three-quarters of an hour at least, and serve it only after twenty-four hours has elapsed; remove the fat from the top, and garnish with chopped jelly and croutons (No. 2442).