Line a round pie mould with ordinary short paste then cover this with thin slices of salt pork fat. Fill with alternate layers of the forcemeat, the larded breasts, slices of salt ox tongue and thick slices of truffle and finish with a layer of forcemeat.
Cover with a round of salt pork fat, add half a bayleaf then close it up with a round of the same paste.
When the pie is cold, fill it with Chicken Aspic Jelly.
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