Terrine Pie A La Venitienne Pate En Terrine A La Venitienne

Take a picked and singed pheasant, cut it into neat joints, season with a little salt and white pepper, dust over with arrowroot that has been rubbed through a hair sieve; put it in a stewpan, flavour with two wineglassfuls of sherry, the juice of two lemons, and one pint of good-flavoured game gravy as below, sprinkle with two finely-chopped eschalots. Tie up in a piece of muslin a large bunch of herbs (thyme, parsley, bayleaf), two ounces of lean cooked ham, a pinch of coriander and cumin seed; put this in the pan and boil altogether for about half an hour; then take up and arrange with sliced truffle and button mushrooms in the terrine, pour in the prepared gravy, cover with potato prepared as for borders (vol. i. page 33), brush over with raw beaten-up egg, dust it over with brown breadcrumbs, stand the jar in a tin containing boiling water, and bake in a quick oven for one and a quarter hours, when the potato should be a nice brown colour. Dish up on a flat dish on a paper or napkin, sprinkle with a little finely-chopped raw parsley and coralline pepper, and serve at once as a hot dish for dinner, luncheon, or ball suppers. Other birds, such as snipe, partridge, etc, can be dressed in the same way.

Gravy For Terrine Pie A La Venitienne

Take the gravy from the cooking, strain it, and if not as thick as single cream it must be thickened by mixing into it a dessertspoonful of arrowroot that has been mixed with a quarter-pint of mushroom liquor, then stir altogether over the fire till it boils, and use.

Terrine Of Hare A La Francaise - Terrine De Lievre A La Francaise

Remove the meat from a cleansed skinned hare and cut it into nice thin pieces; bat them out with a cold wet chopping-knife, season them with salt, coralline pepper, finely-chopped eschalot, and chopped parsley, bayleaf, thyme, basil, and marjoram. Take some herb farce (vol. i.) and arrange it in a jar alternately with some thinly-cut slices of raw fat and lean bacon, a layer of the hare fillets, and one of raw fresh pork or beef farce. Sprinkle between each layer some sherry and good-flavoured stock made from the hare bones, as in 'Terrine Pie a la Venitienne,' and when the jar is full place a slice of raw fat bacon on the top; cover with a buttered paper, stand the jar in a tin containing boiling water, and cook in a moderate oven for one and a quarter hours, keeping the water always near to the top of the jar. When cooked take up, set aside till cold, pour a little warm lard over the top, wipe round the jar, and serve on a dish-paper or napkin for breakfast, luncheon, dinner, or for any cold collation. Venison is excellent prepared in the same way.

Farce Of Pork Or Beef For Terrine Of Hare A La Francaise

For one large hare pass two pounds of pork or beef twice through a mincing machine, then rub it through a coarse wire sieve, and mix it in a basin with two wineglassfuls of port or claret, two wineglassfuls of sherry, and two whole raw eggs; season with salt and pepper, mix together, and use.