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Pains de Gibier, 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 terrines; cover, bake, and serve.

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


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Hand-Book of Practical Cookery (1884).

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