Foies-Gras in Cradle, to Be Cut in Slices

Prepare one pound and a half of baking forcemeat (No. 64); let this forcemeat become quite cold, then pound and rub it through a sieve. Chop up two pounds of lean veal with a pound and a quarter of fresh fat pork, and pound this to a pulp also; season and lay it in a bowl to mix with three or four raw, chopped truffles, and add liver baking forcemeat. Butter cradle-shaped molds, and cover the insides with a thin layer of the forcemeat, leaving an empty space in the center; fill up this vacancy with large strips of raw foies-gras, season and intermingle them with forcemeat and cut-up raw truffles; cover this over with more of the forcemeat and with slices of fat pork. Lay the mold on a raised-edge baking sheet containing a little water, push it into a slack oven and bake for an hour and a quarter; when removed, cool under the pressure of a slight weight. These pies are useful for cutting up in slices.