A guide to modern cookery

mould (fitted with a central tube) with aspic, and decorate it with poached white of egg and truffle. Fill it with rows of well-trimmed foie-gras rectangles, or shells raised by means of a spoon dipped in hot water, separating each row with a coat of aspic. Except for its principal ingredient, which may vary, the preparation of aspic is always the same as that described under “Aspic de Homard” (No. 954). For the turning out and dishing, proceed in exactly the same way. 1736—FOIE GRAS GASTRONOME Take a plain foie-gras Parfait, _i.e._, one without a crust; trim it neatly to the shape of an egg, and completely cover it with a chaud-froid sauce with paprika. Decorate it according to fancy, and glaze it with cold melted jelly. Cut out a crust, proportionate in size to the egg, and shape it like a cushion. Coat it with a chaud-froid sauce of a different colour; deck it with softened butter, applied by means of a piping-bag fitted with a narrow, grooved pipe; set it on the dish, and place the foie-gras egg upon it. Surround the cushion with fine fair-sized truffles, glazed with aspic jelly. 1737—FOIE GRAS AU PAPRIKA Trim a fine, fresh foie gras; salt it; sprinkle it with a coffeespoonful of paprika; put it into a saucepan with a large sliced Spanish onion and a bay-leaf, and cook in the oven for thirty minutes. This done, set it instantly in an oval _terrine_, after having carefully removed every bit of onion; cover it with its own grease; fill up the _terrine_ with jelly, and leave to cool. Keep in the cool until ready for serving. N.B.—In Vienna, where this dish is usually served as a hors-d’œuvre, with baked potatoes, the onion is not removed. The foie gras is left to cool in the _terrine_ in which it has cooked, with all its grease, and it is served thus, very cold. This piece of information was kindly given to me by Madame Katinka. 1738—ESCALOPES DE FOIE GRAS MARÉCHALE From a _terrine_ of very firm foie gras cut the required number of