This paté is a delicious relish, and is more easily attainable than would at first appear. The livers of a turkey and a pair of chickens or ducks will make a small one, and these can be saved from one poultry-day to another by boiling them in salt water, and keeping in a cool place. Or, one can often secure any number of giblets by previous application at the kitchen of a restaurant or hotel.
Or,—
A fair imitation of the foregoing dish can be made from the liver of a young calf, with bits of the tongue for mock truffles.
CROQUETTES.
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These popular little roulettes, although comparatively new to the tables of most private families in America, hold their place well where they have been once introduced. Like the paté, their name is Legion as regards shape, nature and quality.
In a housewifely conversation with a lady a few months since, the word “croquette” chanced to escape me, and I was caught up eagerly.
“Now,” with an ingenuous blush, “do you know, I was offered some at a dinner-party the other day, and was completely nonplussed! I thought croquet was a game.”
“Croquette!” I interposed, making the most of the final t, and e.