ewarm
arrange them in the pate case, leaving the centre hollow, which fill
with mushrooms and truffles. The liquor in which they were stewed must
be then poured over them. The cover of a pate chaude case is often not
used, and aspic jelly covers the top of the pie.

_English Manner of Making Game Pie in a Crust._--Use at least two kinds
of game, which for this purpose must not be long kept; high game is
acceptable to epicures when roasted or stewed, but never in a pie.
Discard all parts blackened by shot. Cut into neat joints, from which
bones must be removed. Take all the fragments from the carcass after the
breast and joints are removed, and the flesh of a small bird or hare,
or, failing that, some calf's liver fried in dice; pound whichever you
may have for force-meat in a mortar with four ounces of bacon that has
been boiled; when the whole forms a paste (from which you have removed
all strings, sinew, or gristle while pounding), season with pepper and
salt--a teaspoonful of salt to a pound of force-meat, and a scant half
saltspoonful of pepper. Put on the bones, _without vegetables_, in cold
water to simmer until it is a rich broth, which strain, and boil rapidly
till a little set on ice in a saucer will jelly. Make what is called
"raised" paste in the following way: To two pounds of flour use three
quarters of a pound of butter and half a pint of scalding milk; pour
this into a hole in the centre of the flour, and knead into a firm
paste, adding a little more milk if necessary (but it seldom is). This
paste is not to be rolled, but beaten out with the hand while warm to
half an inch thickness. Line a well-buttered meat-pie mould, with a
hinge opening at the side; leave half an inch of paste above the mould;
trim off neatly with scissors. Then lay in the game and force-meat in
alternate layers, seasoning the joints with pepper and salt as you lay
them. A few slices of tongue and truffles to form one layer are
desirable. When the mould is full, lay on the cover, moisten the under
edge, and pinch round in tiny scallops. Make a hole in the centre, round
which put an ornament; stick in a bone to prevent the hole closing, and
bake two to four hours in a moderate oven, according to size,
remembering always that the crust will not be injured by long baking,
and that the game in this pie is uncooked. When it is removed from the
oven, let it stand half an hour, taking the mould off, that it may
cool; then brush the sides an