Lowney's cook book

Shrimp in Aspic — Chicken Breasts in Aspic — Tomatoes in j^spic — Cucumbers in Aspic — Eggs in Aspic — Aspic of Pate de Foie Gras Cover bottom of mold with Aspic Jelly Mixture; decorate with truffles cut in fancy shapes and foies gras cut in thin slices. Cover this with liquid aspic; when hard place roasted quail on jelly, cover with liquid jelly and chill. Decorate sides of top layer with hard-cooked white of egg cut in crescents. Unmold, garnish with cress, and serve with mayonnaise. Scalloped Veal f Chop two cups of cold cooked veal; add one fourth teaspoon salt, one fourth teaspoon onion juice, and one teaspoon lemon jnice. Mix one half cup finely chopped cooked ham, one fourth teaspoon mustard, few grains cayenne, two tablespoons cracker crumbs, and moisten with white stock. Saute one fourth cup cracker crumbs in one fourth cup butter; add to chopped veal and moisten with white stock. Line a mold with slices of hard-cooked eggs, fill with alternate layers of ham mixture and veal. Pack tightly, cover with buttered paper, and steam one hour. Cool and serve in thin slices. The success of this dish depends on careful seasoning, and more may be needed than is given in the recipe. Veal Loaf Chop two pounds of lean veal and one fourth pound salt pork; add one cup cracker crumbs, three beaten eggs, one teaspoon salt, few grains cayenne, one teaspoon onion juice, and one tablespoon lemon juice. Moisten with well-flavored beef or veal stock. Press in buttered bread pan, cover. Baste occasionally during baking. Bake one hour. Veal Croquettes Cut one pint veal in small pieces; add one tablespoon salt, one quarter teaspoon pepper, one tablespoon lemon juice. Melt three tablespoons butter ; add two tablespoons finely minced onion, three tablespoons flour, and three fourths cup milk or veal stock. Boil five minutes. Add two eggs well beaten. Stir constantly until thick. Mix with veal mixture and cool. Shape, allowing a rounding tablespoon- 138 lownet's cook book ful for each croquette. Dip in crumbs, egg and crumbs, and fry in deep fat. Serve with or without White Sauce. Fried Calf's Liver Cut three onions in pieces; saute in four tablespoons butter; cover with one cup white stock; add one half teaspoon salt, one teaspoon chopped parsley, one teaspoon lemon juice. Cook one half hour. Cut liver in one half inch slices; saute in four tablespoons butter; add sauce; cook five minutes. Serve; garnish with parsley and slices of lemon. Boiled Tongue Wash and clean the tongue, cover with boiling water; add one fourth cup each of carrot, turnip, and onion, a bouquet of sweet herbs, four cloves, and two peppercorns. Simmer until tongue is tender. Cool in kettle, remove the skin, brush with melted butter, cover with buttered bread crumbs after placing in dripping pan. Bake twenty minutes, basting often with chicken stock or Port wine. Cool, cut in thin slices, and garnish with slices of buttered toast, sprinkled with finely chopped pimentos. Broiled Pig's Feet Boil the feet until tender, cut in halves, brush with melted butter, sprinkle with salt and pepper, and cover with buttered bread crumbs. Broil over a clear fire and serve with Piquante Sauce. Veal Roll