Have made beforehand a round wooden socle nine inches and a half in diameter by two and a half inches in height. At half an inch from its top have a curve two inches high in the shape of an ogive, reducing the part that rests on the dish to the diameter of eight and a half inches; also hollow it out a quarter of an inch deep on top, leaving a three-quarter-inch border all around; exactly in the center bore a half-inch hole through the entire depth. Moisten the socle lightly, and cover it over with noodle paste (No. 142), or English paste (No. 134), rolled out very thin, and let dry in the air; then glaze it over with very light meat glaze (No. 402), and decorate by applying to the glaze fancifully cut pieces of either of the pastes used or a wreath of flowers. Make one or two preparations (the cut represents only one), one white with partridge meat, and the other brown with grouse meat.

For the White. Preparation. - Pound one pound of the white meat of some braised cold partridges, boned and free of fat; add to it half a pound of foies-gras, and continue to mash the two together, adding one pint of veloute sauce (No. 415) reduced with the braised stock, strained and skimmed, having added to it an ounce of well-dissolved gelatine; strain the whole through a fine sieve, and set it away to get cold in a metal vessel. Instead of gelatine half a pound of very clear jelly (No. 103) may be substituted.

For The Brown Preparation

Proceed exactly the same as for the white, but instead of the white partridge meat and veloute sauce use grouse or prairie chicken meat and espagnole sauce (No. 414), reduced with mushroom essence (No. 392); strain through a fine sieve, and lay it aside in a metal vessel. Fry two young and tender prairie hens in butter with chopped-up fresh mushrooms; season with salt, pepper, and chopped parsley, and let them get cold. Bone and suppress the skin, pound the meat to a pulp and rub it through a sieve; mix in a few spoonfuls of game quenelle forcemeat (No. 91), and add and mingle to the whole the same quantity of truffles, tongue, liver and pistachios, all cut up in small three-sixteenths of an inch squares. Line some small mousseline molds (No. 3, Fig. 138), with very thin slices of fat pork, and fill them up with the above preparation; arrange them on a baking sheet, one beside the other, without allowing them to touch, and bake them in a slack oven; leave them to cool off under a weight; decorate No. 2 mousseline molds, either with truffles, egg-white, or pistachios; coat with a thin layer of jelly; pour a quarter-inch thick layer of jelly in the bottom of the mold; when cold place the contents of the No. 3 mousselin molds on it, and finish filling with jelly; keep in a cool place.

Incrust in chopped ice a mold made in graduated tiers. The design as represented is plain, without any decoration; if decorated, then decorate the upper edge of the sides of each tier with fanciful cuts of truffle and egg-white dipped in half-set jelly; coat over evenly the inside of the mold with jelly. Place the two preparations on ice, beat them up well and fill the bottom tier with the brown preparation; lay in the center some slices of truffle and let it get cold; then fill another tier with white preparation, using slices of foies-gras instead of truffles, and continue the same operation until the mold is all filled; then let it get quite cold, leaving it on the ice for several hours so as to harden the contents. Unmold the " pain " on to the socle, run through the center a wooden support which must be made to hold up the subject on its summit, and decorate each tier with jelly croutons cut into long triangles, having the pointed end cut off' and dressed upright: the height of these croutons for the lower tier dressed on the socle must be an inch and a half, then diminish the height one-eighth of an inch for each tier, so that those on the fifth tier are only one inch high; decrease their thickness and width also.

Stick on top of the support a stearine figure in imitation of the statue of Liberty. Push through a cornet between all the croutons some finely chopped jelly, and decorate the bottom of the socle as high as the basin with more chopped jelly; or surround the base with the same mousseline-shaped timbales.

Fig. 515.