Goose Liver Pie, Cut Up

This entree is dressed on a crescent-shaped support, slightly circular, and made of tin; cover it with noodle (No. 142) or cooked paste (No. 131); this support should not be fastened on the center of the dish; being of a half-circular form it should stand at one side on the edge of the hollow center so that the garnishing can be dressed inside the crescent. Prepare a chopped forcemeat for game pie (No. 67); season it highly and mix with it an equal quantity of baking liver forcemeat (No. 86), pounded and passed through a sieve. Cut into large fillets one good raw foies-gras, set them in a bowl with raw, peeled and quartered truffles; season and pour over a few spoonfuls of Madeira wine or brandy. Butter a large cradle mold, line it with thin foundation paste (No. 135), and fill the bottom and around with the prepared forcemeat; on top of this range the foies-gras, fillets and truffles; cover over with more of the forcemeat, having it slightly rounded on the top, and set over this a flat of the same paste, fastening it well on the outer edges. Make a small opening in the center of the cover, egg it over, then lay this pie on a baking sheet and push it into a moderate oven to cook for one hour and a quarter, being careful to cover the paste with a buttered paper as fast as it browns. After removing it from the fire, pour into the opening a few spoonfuls of jelly (No. 103), mixed with a little melted glaze (No. 402) and Madeira wine. Before cutting the pie into slices it must be unmolded and kept for twenty-four hours in a cool place, so that the paste is slightly softened, otherwise it will be likely to crumble when cutting. Have the slices all of equal thickness, and dress them neatly in a half circle on the support. In the empty space it has formed range a tasteful cluster of round and peeled truffles cooked in wine and glazed over; surround these truffles and the pie with a thick piping of chopped jelly forced through a cornet.