Bread Blocks And Crous-Tades

In order to elevate a galantine into sufficient prominence above the ornaments a bread "block" may be employed or cake of cooked rice, according to the subject. Cut the bread to fit the dish, fry it in a kettle of oil or lard to a handsome light brown color. When cold dip it several times in bright jelly keeping it in ice between each dipping till a good coat of jelly remains upon it, place it in the dish and turn the decorated galantine out of its mould on top of it.

A very handsome dish or terrine of pate-de-foie-gras can be made it this way. Prepare a decorated stand with wax leaves and flowers. Cut three or four blocks of bread of different sizes to make a pyramid and fry them to a nice deep yellow color and place them in their dish. Have some bright aspic jelly ready and chop it quite fine. Take a pan of liver paste (No. 860 will do for the purpose) and cut out pieces with spoons made hot in boiling water. The spoon will shape the liver paste like the half of an egg cut length-wise. As fast as cut out dredge them with the minced jelly, then place them around on the steps of the fried bread pyramid, covering it very nearly, and between the points insert triangular blocks of colored jelly and decorate with lemon baskets garnished with sprigs of parsley.

Make Allowance For Heat

Much vexation and trouble overtakes every inexperienced hand who makes no allowance for the effects of a heated supper room upon the jellies which his refrigerator has kept in such a pleasant state of solidity, but after one or two catastrophes caused by the build-up dishes melting down like snow in the sun the workman learns to make his goods doubly firm with plenty of gelatine to withstand the ordeal of a gas-lit and crowded hall.