The Swedish, French, American cook book

Glaze a mould with aspic, size according to the pate that is going to be used; decorate with truffles any design desired. Then glaze again; remove the pate de foie gras from the jar; scrape the fat from the top; dip a knife in warm water and cut the pate in thin slices across; put into the mould, one piece resting on top of an¬ other; then fill mould with aspic that begins to settle; leave on ice until ready to use. Then turn out on a green foundation and decorate with roses of radishes all around. Serve with any kind of salad for luncheon or dinner. Pate de Foie Gras a la Cornucopia Make a mousse of pate de foie gras. Mousse de Pate de Foie Gras. Take a jar of pate de foie gras No. 3; press through a fine sieve and then add two tablespoons dissolved Cox’s gelatine, one tablespoon sherry, four tablespoons whipped cream, pepper and salt. Slice cooked smoked tongue on a bias about two inches wide and four inches long; spread out and fill with the pate; double it in the shape of a cornucopia; sprinkle the pate at the ends with chopped truffles; put on a broiler and glaze with aspic and decorate all around with whipped cream that has some gelatine with little specks of truffles; glaze again and serve on a foundation of cold hominy with salad in the centre. Garnish with chopped aspic and lettuce leaves. Mock pate can be used in place of pate, de foie gras. SWEETBREADS ( Ris ) Boiled Sweetbreads ( Ris bouillis ) Put the sweetbreads in water and a little salt for about half an hour; then wash well and put in a pan with some water, bay leaves, pepper and salt, and cook from eighteen to twenty minutes — well covered. Leave in the broth until cold. Used for many different entrees as broiled sweetbreads, Perigords, creamed, etc. Broiled Sweetbreads with Shirred Butter ( Ris grilles au Bear re) Boil sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in slices about half inch thick, rub over with some good butter, put on a broiler, and broil until golden brown. When serving, raise one slice on top of the other on a platter; serve shirred butter all around with some chopped parsley, and garnish with parsley. Serve for breakfast, luncheon, dinner, or supper. Fried Sweetbreads ( Ris frits ) a la Supreme Cook sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in slices; form them in the shape of cutlets, or any shape desired; dip in egg and bread crumbs, and fry in hot fat; sprinkle with pepper and salt. Arrange on a paper doily, one resting on top of another. (If in shape of cutlets, put a paper frill in each.) Garnish with parsley. Serve for breakfast, dinner, luncheon, or supper, as an entree or in place of a joint. Braised Sweetbreads with Mushrooms a la Bamegat Ris braises aux Champignons, a la Barnegat