"pain" of Liver with Salpicon

Mince a pound and a quarter of raw calf's liver; fry it quickly in melted fat pork with aromatic herbs, parsley, thyme, bay leaf, truffle and mushroom peelings and chopped blanched shallot; remove as soon as done and leave to cool, then mix in four ounces of foies-gras parings from a terrine. Pound and return it to the mortar and add slowly one pound and a half of chopped raw veal and fat pork, the same as a galantine; pound the whole well together, press once more through a sieve and season properly. Put this preparation into a vessel and stir in a third as much truffles, cooked veal udder and cooked red beef tongue, all cut into small squares. Cover the bottom and sides of a large charlotte mold with thin slices of fat pork; put the preparation in the center and cover over with more pork; place the mold in a saucepan containing hot water to reach a third of its height; let this come to a boil, then remove to a slower fire or a slack oven. Cook the "pain" for an hour and a quarter and leave to cool for four hours; unmold, take off the pork to smooth the surfaces neatly, then glaze and decorate with fanciful cuts of gherkin, red beef tongue and truffles dipped in half-set jelly. Dress on a bread crouton covered with ravigote butter (No. 583) and decorate around with chopped jelly and croutons (No. 2442).