Cut a calf's liver in pieces; pound it in a mortar and press it through a sieve; add to one cupful of liver pulp one quarter cupful of flour panada, one teaspoonful each of butter and salt; one half teaspoonful of pepper; dash each of cayenne and of nutmeg and allspice, and two eggs. Mix well together and pass it again through the sieve. Put the mixture into a well-buttered pint mold; place it in a pan of hot water in the oven for forty-five minutes or more. An ice-cream brick-mold makes a loaf of convenient shape. It may be served hot with a brown sauce; but is better cold with salad, or used like pate de foie gras. A loaf of any game may be made in the same way. The loaf may be made very ornamental by decorating it with pieces of truffle, ham, and white of hard-boiled eggs cut into diamond shapes and fitted together to look like blocks. To arrange this decoration use two molds of the same size; butter one of them and apply carefully the decoration; line the other with thin slices of larding pork and cook the liver or game mixture in it; when it is cold remove the pork, and this will leave it small enough to fit into the decorated mold. Fill the space between them with aspic jelly and let it become well set before unmolding the form.

Chicken Livers

Cut the gall carefully off the livers; dry them with a cloth and cut them in two or more pieces. Place them in a frying-pan with a tablespoonful of butter, and saute until cooked, or about five minutes. Turn them often, so they will not burn, and dredge them with a little flour; add one cupful of Espagnole, or of brown sauce, and one half cupful of Madeira; season with salt and pepper and let simmer slowly for ten minutes. If the color is not dark enough, add a few drops of caramel or of kitchen bouquet; serve with croutons around the dish, or in a croustade, or in fontage cups.

Stuffed Mushrooms

Take off the stalks from one pound of fresh mushrooms, peel the cups, using a silver knife, and drop them into cold water to keep them white (if exposed to the air they discolor). If they have to stand for some time put a little lemon-juice in the water; scrape the stalks, chop them and put them into a saucepan with one tablespoonful of butter and one half onion sliced; cook slowly for ten minutes, then add one tablespoonful of flour and cook that five minutes; add one cupful of stock and one half cupful of bread crumbs; season with salt, pepper, and a dash of cayenne. Fill the cups of the mushrooms with this mixture; sprinkle with crumbs and place them on circles of toasted bread one quarter of an inch thick and the size of the mushroom. Bake in moderate oven for fifteen minutes.

Chicken Puree

Chop cooked chicken very fine; pound it to as much of a paste as possible; season with salt and pepper; mix it with half its quantity of Chaudfroid sauce (see page 281). Coat a mold with jelly (see page 323), and fill it with the mixture, which must be cold and beginning to set; when it has hardened, turn it onto a dish; garnish with lettuce and serve with it a Mayonnaise or a Bearnaise sauce. Game may be used in the same way. Ornamented individual timbale cups may also be used for molding the puree.

Oyster-Crabs

Put into a saucepan two tablespoonfuls of butter and a gill of water, one teaspoonful of lemon-juice, a little salt and white pepper. When the liquid is warm, put a few of the crabs in at a time and cook until they begin to whiten, then skim them out and keep them in a warm place until all are cooked. The liquid must only simmer; if it is too hot the crabs will break open. The crabs should be just moistened with the sauce in which they are cooked. Serve in croustades, or in fontage cups (see page 300).

Entree Of Oyster-Crabs

Use for this entree individual shirred-egg dishes. Cut slices of bread one inch thick; with a biscuit-cutter stamp it into circles one inch smaller than the egg dish, and with a smaller cutter stamp out the center, making rings of the bread one inch thick, one inch wide, and one inch smaller than the egg dishes. Place the bread rings in the dishes and moisten them with cream; fill the space outside the rings with oyster-crabs cooked as directed above; spread one layer of crabs in the center of each ring and on them break an egg. Cover the whole with Bechamel sauce and sprinkle the top with grated Parmesan cheese. Place this in a hot oven just long enough to set the egg.