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Terrine of Duckling, Hicks

Singe, cut off head and feet of a tender duckling of four pounds, split open, without separating, through back, draw, remove all bones, season inside of bird with half teaspoon salt, one saltspoon cayenne pepper, saltspoon grated nutmeg and saltspoon ground mixed allspice. Sprinkle two ounces peeled pistachios inside of duck, fold up to its original form. Place bones of the duck in a roasting pan with a small sliced carrot, three sliced shallots, one bay leaf and one clove. Spread a teaspoon melted butter over the bones, set in oven fifteen minutes, remove, place in mortar and pound to a pulp. Remove and place in a saucepan with two gills tomato sauce and two gills demi-glace, and let reduce on fire to half the quantity. Strain through a sieve into a clean mortar and let cool off. Finely chop half pound raw lean veal with half pound of fresh fat pork, place both in mortar, season with half teaspoon salt, one saltspoon cayenne, half saltspoon grated nutmeg, one saltspoon ground allspice, two tablespoons sherry and one tablespoon good old Jamaica rum, add two egg yolks and thoroughly pound all well together then rub it through a wire sieve into a bowl. Line the bottom and sides of an oval earthen cocotte terrine with very thin slices of larding pork. Arrange three-quarters of the force at the bottom and sides of the terrine, place the duck in the center, spread the remaining force over the duck, pour over two tablespoons sherry, cover with thin slices larding pork, place a bay leaf on top in the centre. Prickle the patty from top to bottom four or five times with a needle, place cover over, place the terrine on a roasting pan, pour in hot water up to a third of the height of mould, and set in oven one hour. Bring to oven door, lift up cover, pour in quarter gill brandy, re-cover and re-set in oven thirty-five minutes more. Remove, let stand in a cool place for ten minutes. Place an oval board on top of patty, then lay a pound weight on top of the board, and keep it in that condition until thoroughly cold. Unmould on a dish, remove all the lard around the terrine, neatly wipe the inside of same, then set on ice. Melt eight tablespoons jelly in a small saucepan; pour one-third of the jelly into the terrine, let thoroughly set; sprinkle over a minced truffle. Replace the pate in the terrine, pour balance of the jelly all around between the terrine and patty, then let thoroughly congeal. Carefully immerse in cold water a few seconds, unmould on a dish with a folded napkin, decorate all around with a few cleaned lettuce leaves and serve.