Goose Liver Pie

This cold pie, as shown in Fig. 518, is intended for very large suppers. Make a preparation the same as terrine of foies-gras, cook it in a long square-shaped tin mold and let get cold under a weight; keep it for five or six hours on ice. Butter a tastefully decorated cold pie mold, lay it on a baking sheet covered with strong buttered paper, and line it with foundation paste (No. 135) made with egg-yolks; cover the bottom and sides with buttered paper, and fill it up with common flour, then cover with another buttered paper, and close the opening on top with a flat of the same paste, fastening the two edges together; cut the top straight and pinch it prettily, then egg it over. Cook this paste for one hour and a quarter in a slack oven, so that it acquires a fine color, and as soon as it is removed open it by cutting the cover on a level with the edges and lift it off and empty out the contents; dry the inside for a few moments at a warm heater. When the crust is thoroughly cold unfasten the hinges of the mold so as to remove it, then glaze over the inside with a brush; cover the bottom with a layer of chopped jelly, and on this dress the terrine preparation cut in slices, having them in long squares of equal size and thickness; put the poorest ones at the bottom, and when this garnishing has reached nearly to the top finish filling with the prettiest slices, dressing them in a compact circle, and filling the inside of this with fine chopped jelly. Fasten the pie on a cold dish, surround the base with croutons of jelly (No. 2442), and on top of the chopped jelly lay a fine truffle, peeled and cooked in wine.