The Swedish, French, American cook book

Half pound calf’s liver. Scrape it and press it through a sieve; stir on ice; add one cup chicken mousse; flavor with sherry; fill buttered chop moulds; cook six to eight minutes in hot water — well covered; turn out and, when cold, decorate with chicken mousse around, with a dot in the centre and a diamond of truffle on top. Cook six to eight minutes on a buttered pan, covered. When cold, glaze a ring mould with aspic and put the chops in — one resting on top of another, points down. Fill with aspic and leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, and garnish with chopped aspic and lettuce leaves. Serve with any salad in the centre, with mayonnaise dressing or aurorian sauce. Swan a la River Green Cygne a la Riviere verte Take the mock pate de foie gras, or take pate de foie gras, with a tablespoon the shape of a small egg, dipping the spoon in hot water when scooping out from the jar so that it looks smooth. Put on a broiler, chaud-froid every piece individually with a white chaudfroid sauce; decorate a branch of truffle on one and a daisy on the other, then glaze with aspic. Glaze a pie plate with aspic; put hominy and spinach (that have been mixed) in through the paper bag that has a fancy tube, waving it all around; then fill the plate with the aspic. When cold, turn out on a paper doily. Make a pyramid of bread, coating it with mock pate or pate de foie gras and larding it with little specks of truffles. Put that in the centre of the foundation. Glaze a swan mould with aspic; line with cream that has some gelatine in it; decorate with truffles and carrots and fill with the mousse of mock pate or pate de foie gras; leave on ice until cold; dip in warm water and turn out. Put the bird on the pyramid of bread and put a silver skewer right through the bread to fasten it on, and all around the pyramid raise the cutlets, sticking a paper frill in each. Decorate all around with tomato aspic and green lettuce leaves. Serve with salad for lunch¬ eon or dinner. PATE DE FOIE GRAS Is goose liver that is cooked and preserved, almost exclusively in France. It is served just [as it is; also can be made into different kinds of dishes, or can be made into a mousse for cold dishes, in the same way as Mock ( fausse ) Pate de Foie Gras. Pate de Foie Gras with Truffles a la Parisienne Pate de Foie gras aux Truffes, a la Parisienne Take a jar of pate de foie gras, size according to the number of people to be served. Loosen the pate with a knife from the jar; turn it out; remove part of the fat from the pate on the top; then cut truffles in sharp pointed pieces and stick them into the pate all over; put on a platter and glaze with rich aspic so that the truffles and pate show through; place on a foundation of aspic; garnish with lettuce leaves and roses of radishes around. Serve with any kind of salad for luncheon or dinner. The pate can be carved and kept in its shape before larding it with truffles. Pate de Foie Gras in Aspic a la Ericsson Hammond Pate de Foie gras en Aspic, a la Ericsson Hammond