Mock Foie Gras Or Liver Farce For Souffle A La Montreal

Cut into square pieces one pound of calf's liver, half a pound of raw bacon, and one onion, add a pinch of salt and pepper, and fry over a quick fire in two ounces of butter for two or three minutes; remove from the pan and pound and pass through a wire sieve whilst hot; then add two or three shredded truffles, mix with half a pint of liquid aspic jelly, and stir on ice till the mixture is getting set, then put into a bag with a large plain pipe, and use as instructed.

Egyptian Cream Creme a l'Egyptienne prepare five purees, as below, and put them into separate forcing bags with large plain pipes, using the purees when they are of the consistency of thick cream. Fill a Neapolitan ice mould with these purees in layers, and then put the mould into the charged ice cave for one and a half hours; then remove the lid and pour over the purees a little good clear meat jelly that is coloured with a few drops of carmine, or a little similarly coloured aspic could be used if more convenient. Replace the lid and return the mould to the cave for another fifteen minutes to allow the jelly to set, then dip the bottom part of the mould in cold water and slip the cream out, the red jelly being uppermost. Cut the cream straight through into slices about one inch thick by two inches in length, using a hot wet knife for the purpose, and dish these up en couronne on a border of chopped aspic jelly. Serve for a cold entree, or as a second-course or luncheon dish.

White Puree For Egyptian Cream

Pound three ounces of cooked chicken till smooth, season it with a little coralline pepper and salt, mix with half a gill of chicken stock that is in a stiff jelly (of the consistency of aspic jelly made with two ounces of Marshall's gelatine to a quart of water, vol. i.), then rub through a tammy or hair sieve; add to it a tablespoonful of stiffly-whipped cream, and use.

Red Puree For Egyptian Cream

Pound three ounces of lean cooked ham till smooth, then mix with stock as in previous recipe, colour with a few drops of carmine, season with a little coralline pepper and a teaspoonful of lemon juice, pass it through a tammy or sieve, and mix it to the desired consistency with cream, as in White Puree.

Green Puree For Egyptian Cream

Pound till smooth three French gherkins, two capsicums, a teaspoonful of French capers, two blanched and sliced eschalots, two hard-boiled yolks of eggs, one table-spoonful of blanched spinach that has been pressed perfectly dry from water, and a little of Marshall's Apple Green; pound these till smooth, mix with a little stock, tammy it, and mix as in previous recipe.

Brown Puree For Egyptian Cream

Rub three ounces of pate de foie gras through a fine hair sieve, and mix with it some of the chicken stock in which a tablespoonful of stiff Brown sauce (vol. i.) has been mixed, then add cream and use.