Terrine of Snipe

Bone two snipe, divide each one in two parts and lay them in a dish with five or six peeled and cut-up truffles, and as much cooked ham fat, or fat pork; season the meats and truffles highly and pour over a little Madeira wine. Take the meat from the leg of a hare, cut it in pieces and fry in a saucepan with double its quantity of chicken or game livers until well done, then add the birds' intestines and leave to cool; chop this up with a third as much raw and chopped fresh pork, and then season the whole; put it in a mortar to pound with the same amount of fresh fat pork previously chopped and pounded with the truffle parings; add to this forcemeat a pinch of prepared spices (No. 168). Five minutes later set it in a vessel and incorporate with it the Madeira wine used for marinating the snipe. Cover the bottom and sides of a terrine with slices of unsalted fat pork and these with a layer of the prepared forcemeat; range the pieces of snipe, truffles and ham in the center, alternated with the remainder of the forcemeat; the terrine should now be quite full. Smooth the top with a knife and cover with slices of fat pork; put on the lid and set it in a baking pan with a glassful of hot water; push it into a moderate oven to cook for an hour and a half. When the water in the pan evaporates pour in some more, and when done take it out and leave to cool partly, then set a light weight on top, and when thoroughly cold take the contents from the terrine, divide in two across, return one-half to the terrine, cut up the remaining half into oblong pieces and dress them again in a circle in the same terrine. Garnish the center with chopped jelly.