1825—Terrine de Lièvre

A “Terrine” or Patty is only a pie without a crust, and it allows of the same forcemeat and of the same garnish of bacon strips as the latter. The terrine should first be lined with slices of bacon, whereupon it is garnished like the pie with alternate layers of forcemeat, bacon strips, hares’ fillets, and truffles.

Cover with a slice of bacon; sprinkle the centre of the latter with a little powdered thyme and bay, and a little spice. Put the lid on the terrine, place it in a saucepan containing a little water, and set it to cook in the oven.

The time allowed for cooking is naturally subject to the size of the terrine. It is known to be quite cooked when the grease which rises to the surface is quite clear.

As long as this grease is turbid, raw juices are still issuing from the forcemeat and the garnish inside. Another method of telling is by the insertion of a needle. If the latter withdraws evenly heated throughout its length, the terrine is cooked.

If the patty is to be served immediately, add some aspic to it when it is just tepid, and set it to cool under slight pressure. When quite cold, clear it of grease; trim its surface, and cut it up in the utensil.

If it is to be served whole and presented, set it to cool under greater pressure; turn it out, and trim it all round. This done, cause a layer of jelly to set on the bottom of the terrine; return the trimmed patty to the latter, and surround it with melted aspic jelly.

When about to serve, turn it out after the manner of an aspic; set it on a long dish, and border the latter with jelly croûtons.

If it have to be kept some time, proceed as above, but use lard instead of aspic, and keep it well covered and in the cool.