Patty a la Bontoux—Large, Hot

Make a pie crust in a mold, imitating the pinchings of a Strasburg pate de foies-gras pie with a pate de foies-gras pie paste (No. 135). Cover the inside with buttered paper and fill it with rice, cover with a round of paper, moisten the edges, and cover with a lid of the same paste, fasten to the crust of paste, cut off the surplus around, pinch the edges, decorate the dome with leaves of noodle paste (No. 142), and in the center place an imitation artichoke made of the same paste; set it in a moderate oven after egging over twice, and when done remove the lid, empty and egg the exterior surfaces, then let attain a fine golden color. In case there be an empty foies-gras pie crust on hand it can be utilized. Fill either one or the other with a bed of macaroni mingled with reduced veloute sauce (No. 415) and tomatoes, finished with butter, parmesan, and meat glaze (No. 402); mix in also with the macaroni an escalop of foies-gras, truffles and hare quenelles made with hare forcemeat. This is made like game forcemeat, substituting hare for game (No. 91). Roll in sheets of buttered paper, three-quarters of an inch in diameter, and when poached remove the paper and cut into thick slices. Heat the garnishing well without boiling, and with it fill the crust.