Line a raised pie-mould with pâte fine (No. 1136) as directed, but you
will not require so large a mould; line the pie with forcemeat (No.
120), you have previously boned a small fowl, which stuff as for
galantine à la volière (No. 1032), seasoning it rather highly, but it
will not require sewing up; having filled it, place it in your pie,
cover with forcemeat, forming a dome, finish the pie as directed for
pâté de veau, bake two hours and a half in a slow oven, take it out, cut
off the lid, lay a sheet of tin upon the meat (made for that purpose),
upon which place a seven pounds weight, let remain until cold, then take
your pie out of the mould and serve with croutons and chopped aspic (No.
1360) upon the top.