European and American cuisine

minutes ; then remove, and let the livers cool in the broth. Prepare a Villeroi sance, cut the livers into even slices, dip into the sauce, lay them on a flat dish, let stand till the sauce is firm ; then dip them into beaten egg and fresh-grated bread crumbs, and fry in hot fat Arrange the escalops in a circle on a low forcemeat border, and put in the center a purée of green peas, or arrange the liver in two rows on a hot dish, leaving a space between the rows; fill the space with stewed green peas. Petites Caisses de Foie Gras. — Take 2 goose livers, season them with salt and pepper ; roll them in flour, and fry light brown in half butter and half lard. Melt in a small saucepan 1 ounce butter, add 1 fine-chopped onion, cook 5 minutes ; then add 2 tablespoonfuls Rhine wine, 1 cupful chicken broth, cook a few minutes ; cut the livers into small pieces, add them to the sauce, season with 1 even teaspoonful salt ; V^ even teaspoonful pepper, cook 5 minutes longer; then prepare a chicken forcemeat Brush the sides of 6 small paper boxes with butter, and dry them in the oven for a few minutes ; press evenly on the sides and bottom of each box a spoonful of the forcemeat; put the above preparation in the center; cover each box with a thin slice of larding pork, and bake 12 minutes in a hot oven ; remove the pork, put a little sauce over each one, and serve. Petites Bouches de Foie Gras. — Wash and season with pepper and salt 2 goose livers, roll in flour and fry them light brown in butter. Melt in a small saucepan 1 ounce butter and 2 tablespoonfuls of fine-chopped onion, cook 5 minutes ; then add 4 chopped mushrooms, 1 fine-chopped truffle, 1 tablespoonful fine-cut boiled ham, 1 teaspoonful fine-chopped parsley, cook 5 minutes; add a small tablespoonful flour, cook 2 minutes ; then add 2 tablespoonfuls white wine, 1 cupful chicken broth, cook a few minutes ; cut the livers into small pieces, add them to the sauce, season with 1 even teaspoonful salt, Vs even teaspoonful pepper, cook 5 minutes ; fill this into 6 hot bouches (patty cases), and serve. (For the prepara- tion of bouches, see mj book Desserts and Salads, Jelly Tarts, recipe 711.) Duck roasted & PAllemaiide.— Select a fine young duck, singe, draw, and wash it quickly in cold water, dry it with a clean towel ; season the duck inside with 1 teaspoonf ul salt, then set aside until the filling is prepared. Place a saucepan with 1 tablespoonful butter over the fire ; add 1 cupful seedless raisins, Y^ cupful currants, 1 tablespoonful currant or apple jelly, 2 tablespoonfuls of sugar, and 1 heaping pint peeled and sliced apples ; cover and cook till the apples are tender, but not broken ; then turn the contents of saucepan into a bowl, and when cold add % cupful grated bread crumbs and 1 egg, and mix all together ; stuff the duck with this, sew it up, twist the wings over the back, run a skewer through the thighs and body ; rub 1 even tablespoonful salt all over the duck, lay it in a roasting pan, spread 2 ounces butter over the breast, set the pan in a medium-hot oven to roast, baste frequently until the duck is light brown on all sides ; then add 7^ pint of the giblet broth described below ; continue to roast, basting frequently until the duck is done (if the gravy should get too brown, add a little more broth).