1863—Terrine de Faisan

Prepare it after the manner of the “Terrine de Lièvre” (No. 1825, Terrine de Lièvre), and take care to make due allowance, in the cooking, for the difference, in the matter of tenderness, between the two meats. But the explanations already given on this subject ought to suffice for ascertaining whether or not the patty have cooked sufficiently.