Goose Pie a la Adolphe Hardy—Fillets

The crust for the pie.—Make a pie paste with three pounds of flour and one pound of butter, as described in pie paste No. 144; keep it in a cool place to rest for two hours. Have a round, plain, bottomless mold six and a half inches in diameter by six inches in height; line it with some strong buttered paper. Roll out three-quarters of the paste to a round, eighteen inches in diameter and half an inch in thickness; dredge it with flour; fold it in two, and bring the two ends toward the center in the shape of a pocket; equalize the thickness of the paste by using the rolling pin. Line the unbuttered mold with it, pressing it against the sides, and having it a little thicker toward the bottom; leave for two hours on ice, unmold and pinch it all around, beginning at the bottom and inclining the pinching toward the left, and the second row toward the right; surround the pie by another mold, a quarter of an inch wider and a quarter of an inch higher than the last one; fill the bottom and sides of the pie with sheets of buttered paper, and fill it either with rice or very dry flour; cover over with a round of paper, wet the upper edges and over the top lay a flat of the same paste; fasten the two together and cut away the paste from the border, three-quarters of an inch higher than the mold; pinch it all around and on top; cut a hole in the center, and insert therein a cardboard tube, called a chimney. Decorate the cover or dome with leaves or flowers made of thin noodle paste (No. 142), brush with egg twice, and leave for one hour in the icebox; form a small artichoke (No. 2556) of exceedingly thin noodle paste; egg it over twice and bake it in a small noodle-paste ring. Bake the pie crust or timbale in a moderate oven for one hour, having it assume a beautiful color; as soon as done cut off the cover at the base of the dome by slipping a small thin knife between the two pastes; remove the cover, empty the inside rice and paper, and glaze the interior with a brush dipped in melted meat glaze.

Terrine of Goose Fillets.—Have half a pound of the kernel or bottom round of veal, remove the sinews, chop and pound it up finely. Chop separately a pound of fresh fat pork, mix the two together, season with pie spices (No. 168), and pound the whole, incorporating in slowly one gill of stock (No. 194a). Lard some goose fillets with medium lardons (No. 2, Fig. 52); season with salt, pepper and nutmeg. Cover the bottom and sides of a No. 3 terrine (about two quarts) with thin slices of fat pork, masking over with a layer of the above forcemeat; lay in the fillets more forcemeat and some small, whole, peeled truffles, having alternate layers, and finishing with forcemeat well rounded on top; cover with a bard of fat pork, then the lid, and cook for about an hour and a half in a slack oven; let get cold under a light pressure, leaving it on for twenty-four hours; unmold the terrine, suppress all the fat, and lay the contents inside the timbale or pie crust. Cook half a pound of leaf lard, half a pound of butter and the fat suppressed from the terrine; when clarified pass it through a strainer, leave to cool without having it set, then pour it into the pie; lay on the cover and finish filling with more of the fat. Pull out the cardboard chimney, range the paste artichoke on top, and let the pie get thoroughly cold in the ice-box for twelve hours.