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WOODCOCK, TERRINE OF (M. Dubois' recipe)

Bone two woodcocks, divide each of them in two, which pieces put into a pie-dish (terrine) with five or six peeled truffles cut into quarters, the same volume of cooked ham-fat, or fat bacon, in large dice. Season the meat and truffles lightly, and baste with the third part of a glass of Madeira. Take off the flesh from a leg of hare, cut it in pieces, fry them in a stewpan, with double its volume of liver of poultry or game. When well set, add the trails of the woodcocks, then let the whole cool, to be chopped afterwards with a third its volume of lean pork. Season the forcemeat, put it into a mortar, pound, and add to it the same quantity of fresh, fat bacon, previously chopped, and pounded with the trimmings of truffles. Season the forcemeat with a pinch of pounded aromatics; five minutes after remove it into a kitchen basin, and mix with it the Madeira the woodcocks have been soaking in. Mask the bottom and sides of a pie-dish with some of the prepared forcemeat, arrange the pieces of woodcock, the truffles, and the ham in the centre, alternating with forcemeat. The pie-dish must then be completely full; smooth the top with the blade of a knife, and mask it with slices of bacon. Cover the preparation, and set the pie-dish in a saute-pan with a glassful of hot water and push it into a moderate oven, to bake for an hour and a half. When done, take it out; and when half cold, put a light weight on the top of the preparation. When completely cold, take it off the pie, cut the latter in oblong squares, which dish in a circular order into the terrine.