Terrine of Plovers and Larks

Take off the fillets from eight plovers; remove their skin, lay them in a vessel and season with salt and spices, and moisten with a little brandy and Madeira. Detach and cut up the leg meats; put four ounces of fat pork in a sautoir, and when melted add the intestines without the gizzard and pouch; fry all together over a brisk fire with half a pound of chicken livers, the cut-up leg meats, and some chopped shallots and mushrooms; when this is cold pound it with an equal quantity of chopped-up fresh fat pork, and press the preparation through a sieve. Cover the bottom and sides of a terrine with thin bards of fat pork; over this a layer of forcemeat; fill the center with the skinned plover fillets; on this lay a layer of the prepared forcemeat; on this some larks boned and stuffed with game forcemeat made with a pound of game, the same of fat pork, a few truffles and pistachios, and small squares of ham; now place another layer of the forcemeat, more fillets, and so on until the terrine is quite full; all these ingredients should be well seasoned; range on top a bard of the fat pork and the cover; put it in a low saucepan containing a little water; cook in a moderate oven for an hour and a half, and when the meats are done press down lightly, and set it aside to cool. Fill the terrine with melted butter and lard, half of each, and use only when cold.