Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

roll each part and give it the shape of a small egg (a pigeon's egg or a little larger). When the whole is thus prepared, drop in boiling water, boil till cooked, and use to decorate meat or fish. _Financière._--A garniture _financière_ is the same as a garniture with combs of chicken, to which are added some mushrooms and truffles, both cut in slices. It is generally served with a roast chicken. _With Livers._--Geese livers are the best, being the fattest. Drop two geese livers in boiling water and a little salt, boil three minutes and drain. Put in a saucepan one gill of broth, same of white wine, Sauterne or Catawba, a tablespoonful of gravy, six pepper-corns, two or three stalks of parsley, salt, and the livers; set on the fire and boil gently for about twenty-five minutes. Take off the livers, boil a few minutes longer to thicken the sauce, turn it over the livers through a strainer, and it is ready. The same may be done with the livers of poultry or any other kind of birds; the seasonings are the same, and the proportion is according to the size or to the number of livers. Besides being used as garnishing, it may be served as a breakfast dish. _Macédoine._--Blanch a dozen of Brussels cabbages. Blanch also half a dozen asparagus cut in pieces about an inch long. Put four ounces of butter in a saucepan on the fire, and when melted put it into a gill of carrots, same of turnips, both cut with a vegetable spoon, also a dozen small onions; stir now and then till the whole is about half done, when add a little over a pint of broth and the Brussels cabbages; boil about ten minutes. Then add again the blanched asparagus, half a dozen mushrooms, broth just enough to cover the whole, simmer till every thing is done, salt and pepper to taste, a pinch of sugar and it is ready for use. Water may be used instead of broth, but is inferior. A _macédoine_ may be served with any meat--roasted,