The table

Roll out three quarters of the dough to one quarter of an inch thick, and with it evenly line the inside of the mold, taking special care not to make any holes in the dough. Cut some very thin slices of larding-pork, and line the dough all around with it. Then place one layer of the forcemeat and one layer of the game, and so on, until all is used. Make a hole with a teaspoon right in the centre down to half the depth of the patty (pate). Roll out the other quarter of dough to the same thickness, quarter of an inch ; cut a cover out oval-shaped, and with it cover the pate, making a small hole in the centre to connect with the other. Decorate the surface with leaves made out of the dough, glaze it with the yolk of one fresh egg and half a gill of cold water. Place in a moderate oven to cook for two hours. Remove from the oven. Put away in the ice-box for six hours. 1370. Plombiere a la Hamilton. — Beat up one and a half pints of sweet cream as in No. 1254. Let it rest for half an hour. Neatly pick one and a half pints of sound, ripe strawberries ; carefully wash them in cold water, then drain them on a colander. Transfer the whipped cream into another vessel with a skimmer. Briskly beat the cream again for two minutes. Mix in three ounces of powdered sugar, one teaspoonful of vanilla flavor, and half a gill of cognac. Mix the whole well together for one minute longer. Remove the wire whip, add the prepared strawberries, and with the aid of a wooden spoon gently mix for one minute. Pour the preparation into a well-cleaned, two-quart freezer, cover, and lay it into a pail ; fill the pail all around with broken ice (but no rocksalt), and let freeze for one hour. Have a fruit-stand ready, then with an ice-cream spoon dress the plombiere on the stand, giving a dome shape, and immediately send to the table. The above makes a delicious dessert, also, when served without being frozen. 1371. Tutti-frutti a la Gen. Harrison.— Line the interior of a threepint melon-form with a pint of vanilla ice-cream (No. 1271). Cut four SUPPLEMENT. 389 ounces of candied apricots into small pieces, also four ounces of candied cherries into halves. Mix these together. Evenly spread half the quantity of the fruits all around the ice-cream in the form. Carefully arrange a pint of raspberry water-ice (No. 1281) evenly around the fruits. Spread the balance of the fruits all around the water-ice ; then fill the form with a pint of pistache ice-cream (No. 1275). Tightly cover the form. Lay it in a pail with a layer of broken ice and rock-salt at the bottom, and then fill up to the surface with the same. Let freeze for one and a half hours. Unmold the tutti-frutti ; dress on a glass stand, and serve with the following sauce : put in a vessel a pint of whipped cream (No. 1254) with two ounces of powdered sugar and a gill of maraschino. Beat the whole well together for two minutes. Pour it over the tutti-frutti, and immediately send to the table.