Fat Liver Pie, Alsatian—Large, Hot

Line a hot pie mold (Fig. 152) with foundation paste (No. 135) made with egg-yolks, not having it too fine; pinch the edges prettily and fill it three quarters full with baking forcemeat (No. 81) mingled with half as much raw game quenelle forcemeat (No. 91); cover this forcemeat with a round of buttered paper, egg the edges of the pie and cook it in a slow oven for one hour, then take it out and suppress a part of the forcemeat; keep the pie warm. Select two fine halves of fat liver of equal size, season with salt, then butter them with a brush, cover with thin bards of fat pork and inclose in an envelope of paste pie (No. 144), fastening them on tightly so that the liver can thoroughly poach smothered; place them on a baking sheet and cook for an hour in a slack oven. Prepare a garnishing of coarse macaroni one and a quarter inches long; mix in some large Julienne of cooked beef tongue; also have eighteen uniform-sized peeled mushroom heads. After the livers have been taken out of the oven, unwrap and cut each half into crosswise slices slightly on the bias; between each one of these lay a fine slice of peeled truffle freshly cooked in Madeira. Arrange the livers to give them a nice shape, heat them in a slack oven, glazing with a brush. Take the pie from the heater and fill the empty space with the macaroni garnishing; lift up the slices of liver one by one with the aid of a palette, and dress them one beside the other on top of the garnishing; coat with a little Madeira sauce (No. 492) reduced with the truffle stock and then surround the base with the mushroom heads. Serve at the same time a sauce-boatful of Madeira sauce (No. 492).