Louis' every woman's cook book

Mix one-hal a cup of finely chopped cooked chicken and one-half a cup of finely chopped lean ham with two ounces of creamed butter. Season to taste, and spread on saltine crackers. Cut red beef tongue into k ij small thin diamonds, and put five of them together in the centre of the canape to form a star. Dip the edges of the canape into finely chopped pistachio nuts, so as to form a thin green border. TARTINE DE FOIE GRAS ^ With some puff-paste prepare some low pate-shells, about one-half an inch deep. Remove the cover. Rub a small pate de foie gras through a sieve, and work it in a small bowl until it becomes smooth. Then add to it four tablespoonfuls of whipped cream and a little salt and pepper. Put this preparation in a paper cornet, with a fancy tube, and press it into the cavity of the flat pate. Put a round slice of truffle on top of each tartine. TARTINE A LA RUSSE ^5 Prepare some low pate-shells as for the previous recipe. Cut into small cubes six fillets of Russian sardelles, three slices of smoked salmon, and one hard-boiled egg. Mix the whole with a tablespoonful of mayonnaise dressing, and put this preparation into the cavity of the pates. Cover the filling with sardine puree (see recipe for canape of sardines), and lastly put one-half a teaspoonful of caviar in the centre of each tartine. When Served. Guests. Remarks. f SOUP STOCKS How to prepare the different stocks or bouillon for all kinds of soups PLAIN STOCK, BOUILLON, OR MARMITE <^ This stock or bouillon is the foundation of many kinds of soups, and may be used for different kinds of sauces, puree, soups of vegetables, and similar things. Take eight pounds shin of beef and three pounds knuckles of veal. Some carcasses of chicken or necks, wings, or gizzards of fowl should be added, as they improve the stock, but they are not absolutely necessary. Add two onions, one carrot, one stalk of celery, one leek, one bay leaf, one teaspoonful of whole pepper, two cloves, and a few sprigs of parsley tied up in a bunch. Put all this in a stock-boiler, and cover with about ten quarts of cold water. When it comes to a boil skim well, add two tablespoonfuls of salt, and let simmer slowly for about four hours. Occasionally take off the grease that floats on the top. This stock should be very clear, and of wholesome flavour. Strain through a soupcloth, and put away for further use. WHITE STOCK OR FOND BLANC <& This stock is to be used for all kinds of cream soups, purees, and essences. Take six pounds knuckles of veal, two fowls, and the same garnishing of vegetables as for the previous recipe. Parboil the fowls and veal bones first; wash off the scum, and then place all in a kettle with about eight quarts of water, and let it boil slowly on the range for about four hours; then strain through a cloth. You will have from four to five quarts of stock left after four hours' boiling. The stock should be nearly in a jelly when cold. The fowls should be taken out when cooked, as it does not require so long a time to cook them, except when they are very old and tough.