Cold Strasburg Liver Pie

Line a pie mold the same as No. 2557. Prepare a forcemeat with half a pound of very fresh lean pork, and half a pound of exceedingly white and fresh lean veal, free of all sinews and fat, and both chopped finely and separately; chop up the same weight of fat pork, and a half pound of liver; pound and pass through a sieve; pound also half a pound of cooked lean ham with some truffle peelings; rub this also through a sieve, and mix the whole together, seasoning with foies-gras spices (No. 168). Cover the bottom and sides of the pie with a thick layer of this forcemeat, place a fine well-seasoned goose liver in the center, then some peeled truffles, and cover with more forcemeat, rounding it well on top; finish the pie the same as No. 2557, baking it in a slack oven for three hours or more, according to its size; when cold fill it with butter and lard mixed together.