Margaret Brown's French Cookery Book

mushrooms into stars and half-moons and lay on the layer of jelly, then a slice of Pate-la-foie-gras, next a layer of jelly, cut truffles into small pieces in the shape of flowers or diamonds, and lay on the layers of jelly; continue till the mould is filled, then put on ice; garnish to fancy. No. 49. CHICKEN SALAD WITH MAYONNAISE SAUCE. One pair of chickens, boil them done; let get cold, skin them, and cut up in small dices; 2 dozen stalks of celery; cut up 4 white heads of lettuce, medium size; 1 of the white hard heads must be cut up with the celery and chicken. Take a teacupful of sweet oil, 1/4 teacupful of vinegar, a light half teaspoonful of red pepper, salt to taste, 1 teaspoonful of mustard, 1 medium-sized tablespoonful Worcestershire sauce; mix that all up together with the chicken and celery; let the celery be perfectly dry. Take a medium-sized Irish potato, boil it done, squeeze it through a fine sieve; put in it a teaspoonful of mustard, cayenne pepper to taste, 2 yolks of raw eggs and 2 boiled ones mashed up very fine. Now beat the potatoes and eggs well up together, add half teacupful of vinegar, a little at a time, and the contents of 3 half pints of olive oil; work it one way till it becomes perfectly stiff and light; put it in ice-box 1 hour and let get cold. When you dish up put salad on dish, put the sweet oil dressing all over the top as an icing. Boil red beets and carrots, cut them into diamonds, roses, etc., and garnish the salad with it and sprigs of parsley; take the other three heads of lettuce, cut in four quarters, take one-quarter and put in center of salad, and put the others around the dish with parsley. No. 50. APPLE CHARLOTTE. Take 6 large apples and chop very fine, grate the inside of a stale loaf of bread into crumbs, grate half a nutmeg, take a three-pint tin pudding-pan, line it thickly with thin-sliced buttered bread, a