"Dainty dishes"

Rub through a fine sieve i pound of fat goose liver (foie gras au nature!), add to it i pint of thickly reduced Cream sauce, a teaspoonful of beef extract, a good dash of sherry and 8 egg yolks, season with salt, a pinch of allspice and paprika pepper. Whip the 8 egg whites to a stiff froth and incorporate gently to the above preparation. Then put into some small entree cases (to about }i full) and cook in a medium oven from 8 to 10 minutes. Petites Caisses de Foie de Volaille a la FinanciERE — ^Small Cases of Chicken Livers, Financier's Style. Line some small buttered entree cases with chicken forcemeat blended with J4 the amount of cooked forcemeat and fill the center with chicken livers, previously cut in J4 inch squares, sauted in butter and added to Madeira sauce. Garnish with mushrooms, truffles and olives (all cut in squares) and allow to get cdd. Cover the cases with forcemeat, smooth over nicely, decorate to your fancy and butter the top lightly. Cook in a mild oven for 12 to 15 minutes. Petites Caisses de Foie Gras a la Financiere — Small Cases of FAt GoosE Liver, Financier's Style. Follow the same directions as in the preceding receipt, but use fat goose liver instead of chicken livers. Petites Caisses de Foie Gras a la Toulousaine — Small Cases of Fat Goose Liver, TouLOusiAN Style. Line ^mall entree cases with the same forcemeat as used for SmM Cases of Chicken Livers and fill the centre with fat goose liver, cocks' combs, cocks' kidneys, truffles and mushrooms, cut in small squares and blended with German sauce. Of fat goose liver there should be twice as much as of the other ingredients. Finish as for Cases of Chicken Livers. Cotelettes de Volaille a la Du Barry — Chicken Cutlets^ Du Barry Style. Butter some cutlet-shaped moulds, and fill them with cream chicken forcemeat; put to cook in a moderate oven, but take them out while still rather underdone; allow to get cold, then egg and bread crumb them, and fry in hot lard. Dress on a dish, garnish with puree of cauliflower, and serve separate some Valois sauce. Cotelettes de Volaille a la Montglas — Chicken Cutlets^ Montglas Style. The same as the preceding receipt, serving though with Montglas garnishing. Cotelettes de Volaille a la Luculi.us — Chicken Cutlets^ Lucullus Style. Prepare as directed for Chicken Cutlets, Du Barry Style, but add to the forcemeat some foie gras and truffles, cut in very small squares. Serve Truffle sauce separate. RoGNONs Grilles a la Melba — Broiled Kidneys^ Melba Style. Remove the skin from as many kidneys as required, split them lengthwise from the round side, and run a skewer through them ; baste with sweet oil, besprinkle with salt, and broil over a brisk charcoal fire. When done, remove the skewer and set each kidney on a broiled fresh mushroom ; fill the cavity of the kidney with freshly g^ted horseradish, and surround the whole with pepper sauce. Brochettes de Rognons a la MIeyerbeer — Broch- ETTES OF Kidneys, Meyerbeer Style. Cut the kidneys in ^ inch thick slices, and saute them in very hot butter (leaving them underdone). Have ready an equal ntmiber of small slices of bacon and small heads of fresh mushrooms (both cocked in butter). Arrange the kidneys, mushrooms and bacon on skewers ; dip in melted butter and bread crumbs, and broil over a brisk fire. Serve with Colbert sauce separate. RoGNONs d'Agneau Sautes au Madeira — Lamb Kidneys Sauted, Madeira Sauce. Remove the skin from the kidneys and cut them lengthwise in two ; remove the hard part and slice each half in 3 or 4 (holding the knife somewhat slanting). Heat some clarified butter in a frying pan, throw in the kidneys when burning hot, and toss until they are donee ; then drain and put them in a vegetable dish with a few small pieces of butter over them.