A guide to modern cookery

a garnish of _blanched_ macaroni, cut into lengths of one in., cohered with four oz. of grated Gruyère and Parmesan cheese per lb. of macaroni, and combined with two oz. of butter, four oz. of a _julienne_ of truffles and four oz. of foie gras cut into large dice. Dish in a circle in the crust ten collops of foie gras _sautéd_ in butter, alternating them with fine slices of truffle. Put the macaroni in the middle, shaping it like a dome, sprinkle with grated cheese and glaze quickly. Dish on a napkin, and serve separately a clear chicken glaze, flavoured with truffles and well buttered. 1731—SOUFFLÉ DE FOIE GRAS Rub two-thirds lb. of foie gras and three and one-half oz. of raw truffles through a fine sieve. Mix the two purées in a basin, and add two-thirds lb. of raw chicken-meat, pounded with the whites of four eggs, and rubbed through a fine sieve. Season; work the preparation on ice, and add to it, little by little, one-half pint of rich, thick, and very fresh cream, then the well-stiffened whites of four eggs. Dish in a buttered _soufflé_ saucepan, and poach under cover in the _bain-marie_ for from thirty to thirty-five minutes. Serve a Madeira sauce, flavoured with truffle essence, separately. 1732—TIMBALE DE FOIE GRAS A L’ALSACIENNE Prepare an ordinary timbale crust. When about to serve, fill it with layers of noodles with cream, separated by alternate layers of foie-gras collops, _sautéd_ in butter, and slices of truffles. Complete with some raw noodles, tossed in butter and distributed over the last layer of cohered noodles. Cover the timbale, and serve a suprême sauce, flavoured with truffle essence, separately. 1733—TIMBALE DE FOIE GRAS CAMBACÉRÈS Line a buttered dome-mould with rings of large poached macaroni. These rings should be one-fifth inch thick, and should be garnished inside with very black truffle purée, cohered by means of a little forcemeat. When the mould is lined, coat it inside with a layer of chicken forcemeat combined with truffle purée. Put the mould for a few minutes in a moderate oven, that the forcemeat