Boil a calf's liver very tender in salted water, also, in another vessel a calf's tongue. Cut half a can of champignons into halves and boil. When liver and tongue are dead-cold, pound the liver with a potato-beetle, or rub with the back of a wooden spoon to a paste, moistening with butter as you go on. When it is soft and smooth, season the paste with onion-juice, cayenne or paprica, salt, a teaspoonful of Worcestershire sauce, and half as much French mustard. Work all the ingredients together well, and pack the paste in small jars, interspersing it with tiny dice of tongue and the halved champignons. Butter the jars or glasses and press the mixture down very hard. Smooth the tops and cover with melted butter. These pates will keep for a month in winter and are convenient and popular.

They are even better if made of turkey and chicken livers, bits of the gizzards, freed from cartilage, taking the place of truffles.