The housekeeper's guide to preserved meats, fruits, vegetables, &c

The thin slices of white meat should be placed in the dish with thin slices of foie gras and thin slices of red tongue, i The centre of the dish should be oma- mented with a little bright aspic jelly, which is now sold by Messrs. Crosse and Blackwell in -bottles of all sizes, from a quart downwards — an immense boon to cooks in country houses, as it places at their command a little aspic jelly at a moment’s notice. All good cooks know how exceedingly troublesome aspic jelly is to prepare owing to the great pains that have to be taken in clearing it. For another receipt for foie gras entire 1 am indebted to M. Burlet, the distinguished chef at the Freemasons’ Tavern. Take a circular mould, and cut some strips of truffle in small round pieces so that it will make a star. Place these at the bottom of the mould in a very thin layer of aspic jelly. Next put in another layer of aspic jelly, say half an inch deep, and then place on this a layer of slices of foie gras entire, cut rather thin. Then add another layer of aspic, and so on, till the mould is filled up. When the whole is set the mould can be turned out. The base of the mould can be ornamented with a little more aspic and chopped truffle. This forms a very elegant supper dish. This aspic jelly with the foie gras very much helps to take off the extreme richness. Foie gras entire can also be used to add to all sorts of rich game pies, such as Yorkshire pie, but 1 do not myself think such an addition by any means an improvement, as game pies, when properly made, are sufficiently rich in themselves. FOIE GRAS, PATE DE. — Pate de foie gras is made from the livers of fat Strasburg geese, and is mixed with truffle and forcemeat. If anything it is somewhat richer than foie gras entire, and has for many years been esteemed a great delicacy. It can be served as it is at breakfast, luncheon, or supper. It can also be used with slices of cold veal or cold turkey as an entree, when aspic jelly should he served with it. Like fine gras entire, it is very rich, and a little of it will go a long way. Under some circumstances it is very useful as a medium for conveying a large quantity of bread. I remember some years back, when I had occasion to accompany Mr. Weston, the great pedestrian, on a tour around the United Kingdom, having so used it. Of course, on a long journey of this kind in some remote villages we could not always depend upon getting a supply of meat, either hot or cold, just when we wanted it. We, however, supplied ourselves with a few tins of pati dc foie gras , and one small tin was always more than ample to supply my three companions and myself with a good meal, with the assistance of a couple of loaves of bread. Pate dc foie gras can be used to assist in making various kinds of very rich forcemeat, which are made from calves’ liver mixed with aromatic spices. (See Cloves, Ground. ) One very nice dish to which a small quantity of foie gras can be added with advantage is Italian fritters. These fritters are usually made by making forcemeat from equal quantities of calves' liver and ham, whicli are fried in the frying-pan with two or three beads of garlic, a small quantity of mushrooms, and some aromatic herbs similar to those given under the heading of Cloves, Ground.