The new century cookery book

Wipe the liver with a damp cloth, and pare it ; peel and slice thinly the onion, and put it in a saute-pan or fire-proof earthenware casserole containing the butter (melted), add the bay-leaves and fry a little ; dredge with paprika, using about a teaspoonful. Put the liver on this and cover with some of the onions and the bacon, season with aromatic spice (epice culinaire), and let cook in a fairly hot oven from twenty-five to thirty minutes. When the foie gras is sufficiently cooked take it up and put it in an oval tureen or souffle dish. Strain the liquor from the pan over the liver (foie gras) and place it in the cool. When cold fill the tureen or dish with half-set aspic jelly, and put it on the ice to set. When wanted for table decorate the top smartly with truffle-slices, white of egg, &c. 1168. Pains de Foie Gras à la Georges Sand. — 1 tin or terrine foie gras (size No. 9 or No. 10), 1 gill veloutee (No. 206) or supreme (No. 210) sauce, 1 pint aspic jelly , 2 truffles (large), 1 hardboiled egg, 2 slices of cooked tongue, salt, pepper, and aromatic spice. Fill six to eight small timbale moulds with half-set aspic jelly. Decorate the bottom of each with a round of tongue in the centre, a ring of truffle, and a ring of hard-boiled white of egg. Ornament the sides alternately with thinly-cut lozenge-shapes of truffles, white of egg, and tongue, and mask the inside of each timbale with a thin layer of aspic. Remove the lard from the foie gras, take out the truffles and chop finely, pound the foie gras in a mortar, add the yolk of egg and the sauce, season to taste, mix well and rub through a sieve. Work in about half a pint of aspic jelly and the chopped truffles ; fill the moulds when the mixture begins to set. Keep the moulds on the ice until set. Turn out and serve. 1169. Petites Bombes d V Alsacienne. — 1 tin or terrine foie gras pate, 1 gill cream, 2 eggs, 1 gill well-reduced veloutee sauce (No. 206), \ gill chicken stock, ^ oz. gelatine, 2 oz. cooked ham (lean), 1 gill aspic (No. 293), k endive, aromatic seasoning. Separate the whites from the yolks of eggs, mix each lot separately with a tablespoonful of cream ; season with a pinch of salt. Pour separately in a well-greased mould, cover with paper and stand in a saute-pan half-filled with boiling water, steam slowly for ten minutes, then draw the pan on one side and let stand till cold. Turn out on a cloth, cut into slices, and stamp out into fanciful shapes suitable for garnishing. Open the tin or terrine of foie gras, remove the lard from the surface, turn out, take out the pieces of truffle, wash them, and cut into fanciful shapes also for garnish. Cut the ham in the same manner for a similar purpose. Line six to eight little square or oblong-shaped moulds with aspic jelly, garnish the bottom portions with the stamped-out shapes of truffles, yolks and whites of egg, and ham, so as to form symmetrical designs. Put the foie gras and trimmings of ham into a mortar, pound until smooth, and rub through a sieve, return to the mortar and work in the veloutee sauce and the remainder of cream. Dissolve the gelatine in the chicken stock and incorporate with the puree, add half a tablespoonful of aromatic seasoning, mix well. When nearly cold fill up the centre of the moulds, and place them on the ice to set.