Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

one or several kinds at the same time, according to taste. Wines and liquors may be used, it is only a matter of taste. The cover may be placed with only a hole in the centre, instead of decorating it. By using in turn butcher's meat, poultry, and game, an infinite number of different _pâtés_ can easily be made. _Terrines (Terreen, or Tureen)._--A terrine differs from a meat-pie in this, that instead of using a tin or brass mould and lining it with paste, a _terrine_ (French word for terreen) is used, and is only lined with thin slices of salt pork, and closed with its cover. It is filled, cooked, and served in the same way as a meat-pie. _Timbale._--The name _timbale_ is given to a meat-pie when made in a straight tin mould, lined as a _terrine_, and covered with a tin cover. A _terrine_ or _timbale_ keeps longer in winter than the pie. _Pains de Gibier (Pains of Game)._--This means, loaves of game. It is a _terrine_ made with any kind of game, of one or of several kinds, with the exception that birds are boned and filled (_see_ Directions for Boning), before placing them in the terreen; also, before covering the terreen, place a piece of buttered paper all around, so as to have it as nearly air-tight as possible when covered. Bake as above, and as soon as out of the oven remove the cover; put a piece of tin, sheet-iron, or wood on the top, large enough to cover the meat, but not the border of the terreen. Place some weight on it in order to press the meat down, and leave thus over night. The weight and piece of tin are removed, the terreen is wiped clean, the cover placed on it, and it is then served, or served on a dish. It keeps very well in winter time, and many are imported from Europe, especially those made like the following: _Another._--Cut four ounces of boiled beef-tongue and one pound of truffles in large dice. Put about two ounces of salt pork in