The Swedish, French, American cook book

and salt to taste. Put tablespoonfuls of the mixture on a platter; when beginning to get cold, form them in the shape of oblong croquettes — thick in the centre and pointed at ends. Roll in egg and bread crumbs and fry in very hot fat. Serve in a ring style, one resting on top of another, with macedoine of vegetables in the centre as an entree for luncheon or supper dish. Duck Mousse ( Mousse de Canard ) a la Baltimorienne When cold duck is at hand, roasted or broiled, it can be made into a beautiful mousse. Pass it through the machine four or five times. Add to each cup of the ground duck three tablespoons cold cream sauce, one egg, one tablespoon sherry, pepper and salt to taste. Butter and decorate a ring mould with truffles and Span¬ ish pepper; put the mousse into the mould through a paper tube; put in oven in hot water and cook — uncovered — from twenty to twenty-five minutes. When done turn out and serve with a rich supreme sauce. Duck Stew ( Ragout de Canard) a la Parisienne Cut duck in dices; put in a pan with three cups water, one cup sherry, onions, carrots, bay leaves, pepper, and salt; let simmer slowly about one and a half to two hours. When nearly done, add a dozen small white onions and small scooped-out carrots; color with kitchen bouquet; thicken with one tablespoon flour dis¬ solved in half cup water; let simmer until the vegetables are well done, add little scooped-out potatoes that have been cooked sepa¬ rately. Arrange on a warm platter — the meat in the centre and the vegetables all around; garnish with parsley. Serve for luncheon. COLD DISHES OF DUCK Duck with Foie Gras, a la Ericsson Hammond Canard au Foie gras, a la Ericsson Hammond Roast the duck and when cold remove meat from the breast; clip breast bone off so as to make it nice and smooth [if many for the dinner take two ducks]. Fry three or four duck livers (chicken livers can be used instead), add to the meat of the duck, pass through machine three or four times until very fine; put in a strainer and then in a saucepan. Add a jar of pate de foie gras No. 3, with the fat, two tablespoons sherry, four tablespoons dis¬ solved Cox’s gelatine, pepper and salt to taste; stir on ice until it begins to get cold and settled, then add four tablespoons cream, carefully (take care not to let it curl). Mount the mousse of the duck on top, making it a perfect shape as the duck was before the breast was cut out; glaze the legs and wings with a brown glaze, put the duck on a broiler over a platter, glaze with aspic; when glazed, decorate with truffles, Spanish pepper, white of eggs, according to your own design. Take the remainder of the mousse with a tablespoon and put on a platter in the shape of a half egg, nice and smooth on the top. Leave in the icebox until cold. When cold, put on a broiler over a platter and glaze with clear aspic; when quarter inch thickness of aspic, decorate a daisy, wishbone, or branch of truffle on each. When ready to serve, put the duck on a paper doily on a platter; garnish all around with the cutlets served on nice slices of orange with chopped aspic in between; put a paper frill on each leg of the duck and garnish with some parsley. Serve with orange sauce and salad for luncheon or dinner. Duck Mousse in Aspic, a la Emma Charlotte