The table

808. Roast Goose, Stuffed with Chestnuts, Apple Sauce.— Have a fine, tender goose of four pounds, singe, draw, wash well, and thoroughly wipe the interior with a cloth ; then fill it with some stuffing as for the turkey (No. 800). Close both ends, truss well, sprinkle a pinch of salt over, envelop in buttered paper and put it into a roasting -pan. Cook it for one hour and a half in a moderate oven, basting it occasionally with the dripping. Remove from the oven, dress on a hot serving-dish, untruss, skim off the fat from the gravy, add to it a gill of white broth (No. 99), let come to a boil, then strain the gravy into a sauce-bowl and serve separately. 809. Timbale of Foie-Gras Lagardere.— Butter lightly six timbale molds; decorate the inside according to taste with pieces of truffle and smoked beef-tongue; fill them half full with cream forcemeat (No. 225), leaving an empty space in the centre, filling this in with a reduced salpicon (No. 256). Cover the salpicon with a very little pate-de-foie-gras, and finish filling with the cream forcemeat. Put the molds in a sautoire holding hot water to half their height; boil gently, and then place them in a slow oven for ten minutes. Unmold on a hot dish, and serve with half a pint of hot sauce Perigueux (No. 191) separately. Place on top of each timbale a small, round croquette of foie-gras, then serve. 810. Vol-au-Vent a la Financiere. — Fill six vol-au-vents made with feuilletage paste (No. 1076) with a quart of financiere garnishing (No. 246), and serve them on a dish with a folded napkin. 811. Vol-au- Vent a la Toulouse. — Fill six vol-au-vents (No. 1076) with a quart of hot Toulouse garnishing (No. 176), and serve the same as for the above. 812. Vol-au-Vent a la Reine.— Fill six vol-au-vents (No. 1076) with a quart of hot Reine garnishing (No. 623), and serve as for No. 810. 813. Boned Turkey a la Prosperity of America.— Procure a fine, tender, young Rhode Island turkey, weighing eight pounds. Singe, draw, and neatly wipe the interior. Make an incision right along the back. Begin boning from the neck down toward the breast, on both sides, being very careful not to make any holes in the skin, as it should remain perfectly intact. Make an incision from the first joint, then bone both legs. Cut away also, very carefully, the two wing bones. Season the inside with one pinch of salt and half a pinch of pepper, evenly divided. Place it on a dish, and lay it in the ice-box until needed. Take two pounds of lean, raw veal, three pounds of fresh pork, and half a pound of larding pork, all cut up into small dice-shaped pieces. Season with two pinches of salt, one pinch of white pepper, the third of a saltspoonful of grated nutmeg, and the same quantity of thyme. Mix all well together. Place all in the chopping machine, and chop it exceedingly fine, repeating the process, if necessary, until it is chopped to perfection. Should there be any sinews among the ingredients, remove them all. Place on a cold dish, and put away in the ice-box to cool until the following is prepared. Have ready a quarter of a pound of the end (red) part of a cooked smoked beeftongue, eighteen medium-sized, sound truffles, both tongue and truffles cut in dice-shaped pieces half an inch square.