1/8 can pâte de foie gras 2 cups of consommé (cleared) 1/3 package of gelatine 1/3 cup of consommé

3 tablespoonfuls of sherry wine, if desired 1 or a truffles

Hard cooked white of 1 egg 1 tablespoonful of capers

The quantity of ingredients given is for eight molds holding one-fourth a cup, each. Soften the gelatine in the cold consomme, dissolve in part of the consomme heated for the purpose; when cold add the rest of the consomme and the wine. Set the mixture into ice water. Chill the molds in ice water. Let a teaspoonful of liquid aspic chill in each mold. Dip figures cut from the hard-cooked white of egg and slices of truffle in aspic and press against the sides of the mold; put other figures on the aspic in the bottom of the molds; add a drop or two of aspic to each bit of decoration, to hold it in place, then when firm cover with a little more aspic. Scrape the fat from a terrine of foie gras, cut it in slices, and then in cubes. Set a layer of cubes on the jelly, keeping them a little distance apart. Hold these in place with drops of cool aspic and when firm cover with aspic. Continue the layers of pate and aspic till the molds are filled. Let stand some time to become firm. Serve unmolded with lettuce, cress, celery or endive and French dressing.

As the molds are filled with the layers of pate and aspic, dip capers and figures, cut from the truffle and white of egg, in the little dish of aspic reserved for the purpose and dispose against the chilled sides of the molds. The molds are more easily decorated when they are partly filled than when empty. Chicken broth, flavored with vegetables and clarified, makes good aspic jelly for this dish. In the illustration the molds of foie-gras are set against a croustade made by pouring a hot cereal into a round mold. When the shape is cold and firm, brush it over with white of egg and sprinkle with fine-chopped parsley.