"Dainty dishes"

Line some shallow, oval, buttered moulds with chicken cream force meat (the lining to be about ^ of an inch thick), fill with a salpicon of cooked breast of chicken, truffles and mushrooms, blended with thickly reduced Veloute sauce. Coyer with more chicken force meat and put to cook in boiling salted water. Then unmould and allow to get cold. Egg and bread crumb the bressoles and fry in hot lard. Serve on a napkin with fried parsley. Bressoles de Gibier a la Chasseur — Game Bressoles, Hunter's Fashion. The same as the preceding receipt, using game instead of chicken. Bressoles de Foie Gras a la Strassbourgeoise — Goose Liver Bressoles, Strassburg Style. The same as Chicken Bressoles, Queen's Fashion, adding some foie gras to the forcemeat and using foie gras in the salpicon instead of chicken. Bressoles a la Montglas — Bressoles, Montglas Style. The same as for Chicken Bressoles, Queen's Fashion, adding some smoked beef tongue to the salpicon and blending it with Madeira instead of Veloute sauce. Celestines de Foie Gras a la Pompadour — Celestines of Fat Goose Liver, Pompadour Style. Have some evenly cut slices of fat goose liver, dip them into a thickly reduced Mushroom puree and set them on an oiled dish to get cold. When thoroughly cold, roll in eggs and bread crumbs and fry in hot lard. Serve on a folded napkin, Celestine de Foie Gras a la Perigord — Celestine OF FoiE Gras^ Perigord Style. The same as the preceding receipt, but instead of mushroom puree prepare a puree with the trimmings of the gooseliver and the peelings of truffles pounded together in the mortar, rubbed through a fine sieve and blended with thickly reduced Madeira sauce. COLOMBINES A LA TeSSINOISE — COLOMBINES, TeSSINO Style. Prepare a salpicon of foie gras, truffles and mushrooms, add it to thickly reduced Madeira sauce and set aside to get cold. Cook some farina in broth, allow it to become rather thick, and when cooked incorporate a good sized piece of butter, some grated Parmesan cheese and a little Bechamel (so as to give it some substance). Line some buttered tartlet moulds with the farina, garnish the center with the salpicon mentioned above, cover with more farina, and then put away tcJ get cold. Unmould, egg and bread crumb the colombines and fry in hot lard. Note: Chicken livers may be used instead of foie gras. Colombines a la Piemontaise — Colombines, Piedmont Fashion. Follow the directions of the preceding receipt, but instead o^ cooking farina, prepare a good Rissoto and add some cooked ham to the salpicon. Medaillons de Foie Gras a la MIetternich — Medallions OF Fat Goose Liver, Metter- NicH Style. Cut some cooked fat goose liver into slices about >4 inch thick and trim them nicely. With the trimmings and some truffles, prepare a Salpicon (blended with thickly reduced Madeira sauce). When the latter is cold, lay a teaspoonful of it on each slice and cover with Ham Mousse preparation; smooth over and decorate nicely with truffles, place (the slices) on a buttered pan, cover and cook in a mild oven for 10 or 12 minutes. Serve with Truffle sauce. MOUSSELINE DE FoiE GrAS A LA BOHEMIENNE — Muslin of Fat Goose Liver, Bohemian Fashion. Pound fine 8 ounces of breast of fowl (or turkey), add first an equal amount of foie gras and 4 ounces of panada, and then by degrees 3 egg yolks, and season with salt, pepper and nutmeg ; rub through a fine sieve and set in a cool place. Work the forcemeat well (in a bowl) to make it smooth, and incorporate gently i pint of whipped cream. Try the consistency, and if too solid, add some more cream. Butter some small timbal moulds, fill them with the mousseline preparation, and cook in the bain-marie for 15 minutes. Then unmould, dish up and pour over some cream paprika sauce. Souffle de Foie Gras — Souffle of Fat Goose Liver.