[9] The flesh of the wild boar being rather difficult to obtain in this country, the head being the only part considered worth presenting, the flesh of the common pig may be used for the forcemeat and interior, as well as the rind, which must be selected in pieces as large as possible; a bottle of common port wine is an improvement in the pickling.
[10] Some amateurs would prefer them stewed gently for eight hours, but I consider they then lose half their flavour.
[11] If no mould, pat half a pound less butter in the paste and raise the pie with your hands, making a bold ornament round and upon the top.
[12] The first time I served a salad of the above description after inventing it was in a dinner which I dressed for some noblemen and gentlemen who had made a wager as to which could send the best dinner, myself or the artiste at a celebrated establishment in Paris, where they had previously dined; my first course being full of novelty, gained the approbation of the whole party, but the salad created such an unexpected effect that I was sent for, and had the honour of sitting at the table for an hour with them and over several rosades of exquisite Laffitte; the salad was christened à la Soyer by General Sir Alexander Duff, who presided over the noble party.
[13] For the description to make hot water paste for raised pies, see pâté chaud (No. 618).
[14] Flan moulds are generally fluted, and about an inch and a half in height.
[15] The only way to shape them properly is by taking a piece the size of a walnut, and moulding it with your finger at the rim of the stewpan; drop them upon a baking-sheet, and make them still more round with the paste-brush in egging them over.
[16] In emptying the interior of this or any of the following cakes for removes, care should be taken not to leave them either too thick or too thin; if too thick it would not hold sufficient ice, and eat very heavy, if the reverse it would be too delicate, and not hold together in dishing up. About three quarters of an inch in most cases would be the thickness required. Any of the Removes may be curtailed in point of size, but the above would be sufficient for a dinner of eighteen persons.
[17] These round paper cases are to be procured at Temple’s, Whitcomb street, Belgrave square.
[18] To freeze quickly any description of ice the freezing-pot must be well set, place it in the centre of the pail, which must be large enough to give a space of four inches all round, break twelve pounds of ice up small, which put round at the bottom six inches in depth, over which put two pounds of salt, beat down tight with a rolling-pin, then more ice, then salt, proceeding thus until within three inches of the top of your freezing-pot, saltpetre mixed with the salt will facilitate it in freezing.