This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Mixed pate; a raised pie filled with several kinds of meat cut in small blocks, interspersed with mushrooms, almonds, pistachios, and small pickles, all solidified in the pie shell with jelly. To be eaten cold. The wall is short paste pressed into the pattern of the tin mould, which opens on hinges, the shell is then filled with flour and baked, then emptied, decorated with nouilles paste, filled, egged over and finished in the oven, and filled up finally with aspic jelly and wine through a hole in the lid.
Small patties filled with veal forcemeat.
Lamb pie, hot.
A pork pie made as in the engraving.
Hot rabbit pie.