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Terrine of Chicken Livers

Peel four or five large truffles, cut them into dice and put them in a basin with six ounces of cooked fat bacon also cut into dice and the livers of ten or twelve fat chickens; sprinkle salt, spices and powdered sweet herbs over, and one tablespoonful of Madeira wine. Cut half a calf's liver in thin slices, fry it in a little melted bacon fat with a tablespoonful of chopped shallots and the trimmings of the truffles and sprinkle pepper and salt over them. When the slices of liver are well set, pour in one teacupful of Madeira; keep it on the fire for two or three minutes, then take it off. When cold pound the liver. Chop and pound an equal quantity of fat bacon, mix it with the pounded liver, season well with pepper, salt and mixed spices, and pass all through a sieve. Line a terrine at the bottom and all round the sides with thin slices of fat pork, spread over some of the liver forcemeat, fill the dish with the livers, truffles and pork and alternate layers of the forcemeat; put some thin slices of fat bacon on the top, put on the lid, stand it in a baking-dish and bake it in a moderate oven for two hours, basting occasionally with the fat that runs over into the baking-dish underneath. When cooked, take the terrine out, lift off the lid, put a wooden weight on the top, and let it cool. When ready to serve turn the preparation out of the terrine, and cut it up. Clean the terrine, put it on a dish, fill it with the cut up pieces, arranging them to come dome-shaped on top, and place around some croutons of aspic jelly.