These dishes of the old Bourgeois kitchen deserve to be placed on record rather than being forgotten. They are made with all kinds of butchers’ meat, poultry or game and a typical basic recipe is as follows:
Cut the required amount of fillet or cushion of veal into long thin
Line a Terrine with thin slices of salt pork fat or fine a mould with short paste; fill with alternate layers of the veal and the other ingredients, cover with either salt pork fat or short paste then bake in a hot oven.
Allow to cool then fill with either ordinary jelly or a jelly flavoured with the main ingredient used.