Chicken Liver Patties
Now for the next link in this gastronomical harmony. Let it be chicken liver patties. You know how to make the puff paste and how to line the pans with it. Then you cook the desired number of chicken livers till tender, drain off the water, cover them with a rich Spanish sauce in which are as many sliced truffles as your means will allow. Of course this must be hot when the patty pans are filled with it and then the patties must be hot when they go to table.
Roasted Teal
Now make way for the pièce de résistance. What shall it be? He sent you blue-winged teal duck, you say? Couldn’t be better. His intentions towards you are of the best, you may depend. His blue-winged teal go where his heart is every time, let me tell you. Into each bird you will put a slice or two of toasted bread which has been soaked in any red wine. Rub the inside of the bird well with salt. Roast in a piping hot oven for twenty minutes, basting five times with melted butter. Garnish with sliced lemon when serving.
Tomatoes Stuffed with Mayonnaise and Celery
You will want tomato with celery and mayonnaise for this course, you know. Have large, firm, fine tomatoes peeled carefully. Then cut a round out of the top of each and scoop out all the seeds. Keep the round whole, by the way. Fill each tomato with celery chopped and mixed with mayonnaise. Clap on the top in which you have cut a tiny hole in the centre and in this hole stick a little sprig of tender green celery.
Macaroon Custards
Only macaroon custards are good enough to be served at this point and these you make by covering half a pound of macaroons with hot cream first. When cool, beat well. Then add the yolks and whites beaten separately of six eggs and a tablespoonful of brandy. Butter some moulds, fill with the mixture and bake for ten minutes. Unmould on lace paper before serving. Yes, of course, have them cold. Who wants hot custard?
For a drink? Cider cup. Not here, but elsewhere, a page or two away, will you find directions for making this decoction.