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Chicken Terrine, Bruxelloise

Singe, cut head, wings and legs from a three-pound tender chicken. Carefully remove skin, beginning at back and carefully avoiding cutting it. Lift up breast and cut each filet in three lengthwise equal pieces. Finely chop all the dark meat with one and a half pounds raw, lean white veal; place and pound these two articles in a mortar to a fine pulp. Add a bread panade, pound again, then rub the force through fine sieve into a bowl, set bowl on ice, then add two egg yolks, a light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, one saltspoon ground mixed spice, two tablespoons sherry, one gill cream, and sharply mix with spatula five minutes. Spread out the chicken skin on a table, then carefully spread one-third of the force over the skin and arrange three pieces of breast over the force; spread another third of the force over the chicken, arrange the balance of the filets over the force. Then neatly spread balance of the force over all. Fold up sides so as to entirely envelop it. Place in an oval earthen tureen, arrange a piece larding pork on top. Pour in one-half gill sherry and one-quarter gill brandy. Cover tureen, place in a small roasting tin, pour in hot water up to one-third of the height of the tureen, set in oven for one and a half hours. Remove, place an oval board on top of the tureen, lay a pound weight on top of board, then keep in a cool place until thoroughly cold. Turn out on a cold dish, remove the lard. Cut four tablespoons of jelly in small squares, sprinkle it around the chicken, place a few lettuce leaves around and serve.