Terrine of Pork Liver

Procure two pounds of the whitest pork liver, three pounds of fresh fat pork, four ounces of onion and one ounce of shallot, both chopped very finely and separately, four ounces together of salt, pepper, fine spices (No. 168), and a little powdered thyme, six ounces of flour, one ounce of truffles, one ounce of pistachios, and two ounces of tongue, these three latter to be chopped separately. Work the whole well together to obtain a compact paste, then divide it into three parts. Line the inside of a terrine with thin slices of fat pork, place in it one of the parts, and on it lay a bed of quarter of an inch squares of fat pork, then another one of the parts of forcemeat, another layer of fat pork squares, and on these the third or remaining part. The terrine should be filled to one inch below the edge, then covered with bards of fat pork; place a bay leaf on top, and set on the cover. Push the terrine into a moderate oven, standing on a baking sheet, and when cooked remove and lay a round of wood on it the size of the inside of the terrine; place under the press so as to press it down lightly, and leave it thus to cool for twelve hours.