Take a cylinder-shaped mould with an opening in the centre, put the mould for a second or two onto the ice. This done, pour into it a glassful of meat jelly, cold without being frozen. Turn your mould on the ice so as to line it-that is to say, to make the jelly adhere to the inside of the mould in a thin layer. Replace the mould onto the ice till wanted.

Put into a saucepan or a bain-marie well cleaned out about three gills of good cream, thick and sweet, stand it on the ice for several hours; when about to use it, beat it up with an egg-whisk for seven or eight minutes, without taking it off the ice. It should rise and become firm, like the white of an egg. Put it to strain through a fine strainer.

Pound in a mortar a cooked foie-gras of from 1 lb. 3 oz. to 1 lb. 5 oz. in weight. Pass the foie-gras through a fine hair-sieve. Pound with the foie-gras 4 3/4 oz. of fresh butter, put it into a basin, and work it with an egg-whisk or wooden spoon, and absorb into it gradually three or four spoonfuls of Sauce Supreme, add a wineglassful of rather firm meat jelly. The jelly should be tepid and added quite gradually, working it in all the time so as to make it quite smooth and soft. Season with salt, pepper, and nutmeg. If it is winter, work it in a warm place to prevent its turning, add the whipped cream quickly, and fill up the mould to the rim. Put the mould into a good-sized jar, and cover it well with pounded ice, and surround the mould with it. Leave it in the ice for two hours or more, according to the season, and especially in summer. When ready to serve, have a basin filled with hot water, dip the mould into it so as to be entirely covered, that it may come away clearly from the mould. Trim with pieces of jelly.

Nouilles Fraiches {Fresh Nouille Paste).-The paste for Nouille is made in exactly the same way as for

Ravioli, only it must be kept much firmer. Boll it out very thin with a roller, and flour it well, so as not to stick. Cut some strips about 3 in. wide, put several of them one on the top of the other, and slice them with a knife into very narrow strips, 1/10th of an inch wide or less. Spread them out onto a floured plate and cover them with a cloth. When ready to use them, throw them into a saucepan of boiling water with salt in it; after boiling for two or three moments put the saucepan on the side of the fire, stirring a little. Let the paste cook for some minutes, then strain them well, put them back in the same saucepan, add a good bit of fresh butter (about 4 1/2 oz. to 5 oz.), three or four spoonfuls of grated Parmesan, salt nutmeg, a pinch of sugar, and one of Paplika, a little veal-stock or meat gravy, mix all well together, and serve in a casserole.