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 a frying-pan on the fire, and when fried, add about six ounces of the flesh of prairie-hen, cut in pieces, four prairie-hens' and four chicken livers, eight in all; stir, and when turning rather brown, add also chopped parsley, salt, and pepper; stir again for two or three minutes, and take off. Put in a mortar one pound of flesh of prairie-hen, baked and chopped; one pound and a quarter of fat salt pork, and about four ounces of panade. Pound the whole well and put it in a large bowl. Then pound well also the six ounces of prairie-hen flesh and eight livers with twelve yolks of eggs and a wine-glass of Madeira wine, and put in the bowl also. Add to it the tongue and truffles, and mix the whole well, adding game-gravy, or meat-gravy if more handy, about a gill of it, season to taste with salt, pepper, nutmeg, and cloves, grated. Bay-leaf and thyme, well pounded, may also be used, if liked. After being pounded, the whole may be mashed through a sieve, but it is really not necessary. Then place the mixture in one, two, or three terrifies, cook, and serve as above.

Another

Take the flesh of six prairie-hens when cooked, and pound it well. Pound also eight livers, fried; four of prairie-hens and four of chickens; put flesh and livers in a saucepan with gravy, set on a slow fire, and as soon as warm, add to it, little by little, and stirring continually, about three-fourths of its volume of good butter. When all the butter is in, take from the fire, mix one pound of truffles cut in dice with it; put the mixture in one or more terreens; cover, bake, and serve as above.

Terrines and pains are sometimes made with poultry, and in the same way as those of game.

Fish-Pies

These are made in the same way as meat-pies, using cooked fish instead of meat, but putting fish only inside of the paste. When done it is filled with caulis of fish instead of jelly. Serve as a meat-pie. The fish must be free from bones.