d parsley or, what is far better, a few thin
slices of truffles; pour over a little of the reduced stock; fill the
dish in this way to within an inch of the top; make a plain
flour-and-water paste, lay it on the pie, and make a hole in the centre,
bake slowly in a pan of hot water. When cold, remove the paste, cover
the top with chopped aspic, fold a napkin, and serve the terrine on it,
with a wreath of parsley round the base. Game pie is not a dish to be
eaten at one or even two meals (unless very small), therefore the aspic
must be fresh each time it is served.

_French Method of Making a Game Pie or Pate Chaude._--Make a paste of
two pounds of flour and one of lard or butter, with salt to taste and
about half a pint of water; knead it into a smooth, rather hard paste;
put it into a damp napkin for an hour. Butter a raised pie dish--a tin
one that opens to release the pie--line it with the paste rolled half
an inch thick, letting it come half an inch above the dish; line the
inside of the paste with buttered paper, bottom and sides, and fill with
rice or corn meal; cover with another piece of buttered paper, wet the
top of the pastry all round, and lay a cover of thin pastry over it;
trim very neatly, make a hole in the centre, and ornament with leaves
cut from the paste and laid on; the under side should be slightly
moistened to make them adhere. Brush the surface with well-beaten egg,
and bake about an hour, when it should be a nice golden brown. Take off
the cover; after it has slightly cooled, remove the rice or meal and the
buttered paper; take the case from the mould, and brush it all over with
egg inside and out; set it in the oven until the glazing dries, and any
part that may not be sufficiently brown becomes the color of the cover,
which, being glazed at first, is not returned to the oven.

_Preparation for Filling the Case._--Fillet chickens, guinea-hens,
partridges, or grouse (leave pigeons or quails whole, but bone them).
Put sufficient pieces of one sort, or all sorts mixed, to fill the pate
chaude case into a saute pan, with two ounces of butter, and saute till
lightly colored. Take them out, and put them in a stewpan with a quart
of reduced consomme, half a pint of mushrooms sliced, a dozen truffles
cut into dice (half-inch), a teaspoonful of salt, a little pepper, and a
wineglass of sherry, and let them simmer very gently, _not boil_, for
half an hour, or until very tender. Let them cool, and when luk