Terrine of Ducks' Liver a l'Aquitaine

Put two and a half pounds of fat ducks' liver in a terrine, after removing the gall, seasoned with foies-gras spices (No. 168) and larded with large fillets of raw truffles. Pound the truffle parings with five ounces of fresh chopped fat pork and six ounces of very white lean veal or pork meat, free from sinews, also chopped up finely, and four ounces of raw lean ham, adding the liver parings, salt and spices. Infuse a piece of cinnamon stick in a little Madeira wine, pass it through a sieve and mix it with the forcemeat, also six spoonfuls of cooked fine herbs (No. 385); season the whole to perfection. Cover the bottom and sides of a medium No. 3 terrine with thin bards of fat pork, lay on a bed of the prepared forcemeat and then range in the livers, pressing them closely together mask over with a thick layer of the forcemeat and cover with a thin bard of fat pork; set on the cover and place the terrine on a small raised-edge baking pan containing a little hot water; push it into the oven to bake for an hour; remove and lay it away to cool with a light weight on top; when thoroughly cold fill it to the edge with lard and butter, melted together. This terrine is to be served either whole, by suppressing the fat, or by unmolding it on a dish without cutting it up and merely removing the fat pork and grease, or else in the terrine itself. Decorate with chopped jelly and croutons (No. 2442).