The Swedish, French, American cook book

parsley. Serve with boiled eggs and creamed potatoes for breakfast. Calf’s Liver Fritters ( Beignets de Foie de Veau ) To one pound of calf’s liver take three large raw potatoes and one onion. Pass all through machine; season with pepper, salt, and a little sherry. Put fat in a frying pan; when boiling hot, put spoonfuls of the mixture into the fat and fry them. Arrange on a platter; garnish with fried bacon. Serve with a cream sauce. Mock (Fausse) Pâté de Foie Gras Three-quarters pound calf’s liver, four chicken livers, one large carrot, two onions, one cup bacon fat, and half cup good butter. How to Make It. Slice the liver thin; put half cup bacon fat in a pan with half of the butter; put the liver in the pan and fry until it is done, then put it on a plate; add the carrot and onions (grated) to the fat in the pan, with half cup sherry. Cook with a tight cover until well done. When done, add the liver to the onions and carrot; when cooked, put all through the machine about four times; then press it through a very fine strainer; put in a saucepan on ice; add four tablespoons good sherry and beat it until it becomes a white or light shade. Then mix the rest of the bacon fat with the rest of the butter and heat it in a saucepan on the stove (if some chicken, duck, or turkey fat is at hand, it is delicious to use for this purpose). Put about three tablespoons of this in the jar into which the pate is going to be put; then fill jar nearly full with the pate, put rest of the fat on top, put away in icebox to be used in place of pate de foie gras. Mousse of Mock Pate de Foie Gras in Aspic Mousse de Fausse Pate de Foie gras, en Aspic Make a rich aspic from chicken broth and tomato juice; glaze a ring mould and decorate with truffles and white of eggs — any design, such as daisies, wish-bones, etc. Glaze again with the aspic and fill with the mousse of Mousse of Mock Pate de Foie Gras a la Gimo. Leave on ice until ready to serve. Turn out and serve with any kind of salad. Mousse of Mock Pate de Foie Gras a la Gimo Mousse de Fausse Pate de Foie gras a la Gimo To each cup of the mock ( fausse ) pate take three tablespoons dissolved Cox's gelatine, two tablespoons sherry, pepper and salt. Stir until it commences to get cold, then add four tablespoons whipped cream. Put in a fancy tube and fill a glazed and decorated mould by waving it back and forth around the ring; then put cold aspic the height of the mousse; when settled, wave the mousse another row around, then with aspic, and so on until mould is full; leave on ice until ready to serve; dip in warm water, turn out on a paper doily, and garnish with chopped aspic around, and some lettuce leaves. Any kind of salad can be served in the centre of this mousse, with mayonnaise dressing. Serve for luncheon or dinner. Mousse of Mock Pate de Foie Gras en Aspic a la Mathilda Mousse de Fausse Pate de Foie gras en Aspic, a la Mathilda