Reedbird Patty—Large, Hot

Butter a hot pie mold (Fig. 153) and line it with pie paste (No. 145). Bone the breasts of about thirty reed-birds; fill them with game forcemeat (No. 91) and an equal quantity of foiesgras mixed together, having some chopped truffles added. Heat some melted fat pork in a sautoir; when very hot range the birds on it simply to stiffen them, season and let get cold. Fill the mold with the reedbirds and game forcemeat (No. 91), alternating one and the other and intermingling in slices of raw truffles; have it dome-shaped, then cover with thin slices of fat pork and this with a flat of the same paste, fastening the edges together; cut a small hole in the center, decorate it, egg over, and cook the pie for an hour and a quarter in a moderate oven; after it has been ten minutes from the fire, take off the mold and open and suppress the pork. Pour in a few spoonfuls of brown sauce reduced with a fumet (No. 397), and mix with it a little Madeira; put back the cover and serve.