European and American cuisine

Aspic de Foie Gras. — Lard 2 large fat goose livers with truffles, and place them on a low saucepan ; place another saucepan with 4 ounces fine-cut larding pork over the fire, fry for a few minutes ; add 1 gill of fine-chopped onions, 12 whole peppers, and a bouquet, cook and stir 5 minutes ; add 1 pint of chicken or veal broth, Ys gill of sherry or Madeira wine, 1 even teaspoonful salt, and cook 15 minutes ; strain the liquid over the livers, cover and place over a moderate fire, and cook 20 minutes ; remove from fire, let the livers cool in the liquor, cut them into slices ; dip each piece separately into white Chaud-froid sauce, and set them on ice till firm. Set a plain form into cracked ice, pour in some aspic ; as soon as firm, decorate it with the white of hard-boiled eggs cut into fancy shapes and truffles or boiled beef tongue ; pour over a little aspic ; when firm put in a layer of liver pieces, cover with aspic ; when cold put in the remaining liver, fill the form with aspic, and set aside till firm. When ready to serve, turn the aspic on to a round dish, and garnish with water cress. Meat of all kinds of game may be prepared in the same way. Escalops de Foie Gras à la Maltenon.— Gut 2 fat goose livers into Y4-inch-thick slices 15 minutes before serving; season with 1 even tablespoonful salt, roll in flour, and fry light brown in butter. Prepare a fine chicken or veal forcemeat, put it into a well-buttered border form, set the form in a pan of hot water, cover with buttered paper, and bake 25 minutes in a medium-hot oven. When ready to serve, turn the forcemeat border on to a warm dish, place the escalops on top, and lay on each one 1 slice of truffle (which should have cooked a few minutes in Madeira wine), put in the center a ragout prepared as follows : Prepare 1 pint Madeira sauce, add Vs pint small canned mushrooms, 3 truffles cut into slices, cook 10 minutes ; add 12 small chicken balls or veal forcemeat balls previously boiled in salted water. Pour the ragoiit in the center of the border, and serve. Escalops de Foie Gras à la Badoise.— Cut 2 fat goose livers into y^-inch-thick slices (escalops) ; season with salt and pepper, dust with flour, then dip in beaten egg, and cover with mixed fresh grated bread crumbs and grated Parmesan cheese ; fry light brown in boiling fat ; lay them in a circle on a low forcemeat border, and place in the center a chestnut puree. Serve with Spanish sauce, or place the escalops in two rows on a warm dish, and put between them the chestnut pur6e. Escalops de Foie Gras à la Dauphine.— Place a saucepan with 1 fine-chopped onion and 1 ounce butter over the fire, add 1 bay leaf and 12 whole peppers, cook 5 minutes ; then add 1 pint of stock, cook 15 minutes. Season 2 goose livers with 1 teaspoonful salt, place them in a sauce^^an, strain over the broth, cook slowly 20