Make a soup of strong bouillon; let it boil for two hours; put in a few sprigs of thyme, one of onion, and a small bunch of celery tops; when done, let cool, and skim grease off. To every ½ pint jar of Pate-la-foie-gras, mix three pints of boullion; take a half box of gelatine melted in a teacup of bouillon; beat the white of one egg, and 2 egg-shells (not very light) in bouillon while cool, stir the melted gelatine till it begins to boil, say for about 10 minutes, add the pepper and salt. After boiling about 10 minutes strain through a flannel bag; put on ice, but do not let it get very cold. Put in a jelly mould a layer of jelly, cut mushrooms into stars and half-moons and lay on the layer of jelly, then a slice of Pate-la-foie-gras, next a layer of jelly, cut truffles into small pieces in the shape of flowers or diamonds, and lay on the layers of jelly; continue till the mould is filled, then put on ice; garnish to fancy.
No. 49.
CHICKEN SALAD WITH MAYONNAISE SAUCE.
One pair of chickens, boil them done; let get cold, skin them, and cut up in small dices; 2 dozen stalks of celery; cut up 4 white heads of lettuce, medium size; 1 of the white hard heads must be cut up with the celery and chicken. Take a teacupful of sweet oil, ¼ teacupful of vinegar, a light half teaspoonful of red pepper, salt to taste, 1 teaspoonful of mustard, 1 medium-sized tablespoonful Worcestershire sauce; mix that all up together with the chicken and celery; let the celery be perfectly dry. Take a medium-sized Irish potato, boil it done, squeeze it through a fine sieve; put in it a teaspoonful of mustard, cayenne pepper to taste, 2 yolks of raw eggs and 2 boiled ones mashed up very fine. Now beat the potatoes and eggs well up together, add half teacupful of vinegar, a little at a time, and the contents of 3 half pints of olive oil; work it one way till it becomes perfectly stiff and light; put it in ice-box 1 hour and let get cold. When you dish up put salad on dish, put the sweet oil dressing all over the top as an icing. Boil red beets and carrots, cut them into diamonds, roses, etc., and garnish the salad with it and sprigs of parsley; take the other three heads of lettuce, cut in four quarters, take one-quarter and put in center of salad, and put the others around the dish with parsley.
No. 50.
APPLE CHARLOTTE.
Take 6 large apples and chop very fine, grate the inside of a stale loaf of bread into crumbs, grate half a nutmeg, take a three-pint tin pudding-pan, line it thickly with thin-sliced buttered bread, a layer of bread crumbs, a layer of apples, and a layer of butter, composed of small pieces; continue to add till the pan is packed very tight—make the last layer of butter and sugar. Bake in a moderately hot oven two hours; serve with cream sauce. Put sugar in every layer.
No. 51.
CONSUMME.
Take a pint of consommé, with 3 well-beaten eggs in it, and a little salt, and pour it into a baking dish; put it in oven and let it bake 15 minutes. This will bake brown like a cake. Try with a knife-blade; if done the knife will be clear. Put it to cool, and then take the top and bottom crust off, cut the middle into diamonds and put them in tureen, and then pour over them the soup.
No. 52.
FISH CREAM A LA LAIT.
Take any kind of large white fish, 4 pounds to a three-pint pudding-pan; wash the fish in cold water, put on to boil, and let get cool. Take off the skin and flake the meat off the bones with a fork; parboil a pint of oysters; when done put to cool, then take out the hearts; boil half pint of milk and half pint of cream, beat up 2 tablespoonfuls of flour and 1 of butter to a light cream, which must be stirred into the boiling milk and cream; this will make a rich sauce; season with pepper and salt to taste. Take off the sauce when done and stir in fish and oysters, then put in a pudding-dish and put a layer of bread crumbs on top; over the bread crumbs put flakes of butter. Put in oven and let bake 20 minutes; make potato croquettes and lay on the dish, which must be garnished with parsley; serve hot.