The new century cookery book

1164. Darioles de Foie Gras d la Vatel. — 1 tin or terrine of foie gras (No. 10 size), 1 hard-boiled white of egg, 1 truffle, 1 pint aspic (No. 293). Open the tin or terrine of foie gras, remove all the lard on top, and turn out on a plate. Mask a number of small plain or fluted dariole moulds with aspic jelly, and decorate the bottom and sides with fancifully cut slices of truffle and white of egg. Stamp or cut out some convenient shapes of foie gras, trim off any particles of fat or lard, and put one in each of the dariole moulds ; fill up with halfset aspic, and stand on the ice until set. Immerse in tepid water, turn out on a cloth, and dish up on a silver or glass dish. Garnish with chopped aspic and serve. 1165. Pâtés de Foie Gras à la Strasbourgeoise. — 1 terrine foie gras (size No. 10 or No. 12), 1 large truffle, 2 oz. cooked lean ham, ^ gill stiffly made mayonnaise sauce (No. 277), 1 leaf French leaf gelatine, £ gill well-reduced Mad'ere or brown sauce (No. 237 a), 1 tablespoonful double cream, ^ pint aspic jelly, celery salad for centre. Procure ten to twelve so called domino or des moulds, line them with a very thin coating of aspic jelly, stamp out some slices of truffles to the desired shapes of the dominos. Mix sufficient mayonnaise with a little cream and aspic to ensure its setting firmly, put a layer of this into each mould. Cut the foie gras to the size and shape required and set in the moulds ; chop the ham, the remains of truffles, and foie gras very finely, mix them with the sauce, warm up carefully, add the gelatine, previously dissolved, and enough aspic to form a nice consistency, then fill the moulds completely with this and place them on the ice to set. Prepare a salad with finely shredded white celery, dress with mayonnaise and aspic and set up on a round dish (pile up high). Unmould the dominos and place them neatly round the dressed salad. 1166. Fleurettes dr Foie Gras (Foie Gras with Mayonnaise).— 1 medium-sized tin or terrine of foie gras pate, 1 truffle, 1 gill of mayonnaise sauce (No. 277), i, a gill of bechamel sauce (No. 202), £ a pint of stiff aspic jelly, a few sprays of tarragon and chervil, 2 leaves of French leaf gelatine. Have ready six to eight small flat oval moulds (any pattern). Trim the foie gras, cut it into slices, and stamp out as many ovals aS there are moulds, similar in shape, but somewhat smaller. Melt the aspic and coat the moulds thinly with it ; decorate them with strips of truffle and tarragon and chervil-leaves. Stir the mayonnaise sauce to the remainder of aspic while it is still liquid. Coat the moulds with this, and put the remainder in a mortar with the trimmings of foie gras and pound till smooth ; season to taste, dissolve the two leaves of gelatine in the bechamel sauce, and add this to the pounded foie gras. Pass it through a fine sieve. Coat each of the oval pieces of foie gras with this mixture, and set it in the moulds, fill up with the puree, smooth over with a knife, and place the moulds on the ice to set. When ready for serving, immerse the moulds in tepid water, wipe with a cloth, turn out, and dish up, garnish to taste, and serve. 1167. Foie Gras glace a la Hongroise.—l fresh goose's liver, 1 small Spanish onion, 2 bay-leaves, paprika pepper, 2 slices bacon, 1 oz. butter, 1 pint aspic jelly (No. 293), aromatic seasoning.