With Livers

Geese livers are the best, being the fattest. Drop two geese livers in boiling water and a little salt, boil three minutes and drain. Put in a saucepan one gill of broth, same of white wine, Sauterne or Catawba, a tablespoonful of gravy, six pepper-corns, two or three stalks of parsley, salt, and the livers; set on the fire and boil gently for about twenty-five minutes. Take off the livers, boil a few minutes longer to thicken the sauce, turn it over the livers through a strainer, and it is ready.

The same may be done with the livers of poultry or any other kind of birds; the seasonings are the same, and the proportion is according to the size or to the number of livers.

Besides being used as garnishing, it may be served as a breakfast dish.

Macedoine

Blanch a dozen of Brussels cabbages. Blanch also half a dozen asparagus cut in pieces about an inch long. Put four ounces of butter in a saucepan on the fire, and when melted put it into a gill of carrots, same of turnips, both cut with a vegetable spoon, also a dozen small onions; stir now and then till the whole is about half done, when add a little over a pint of broth and the Brussels cabbages; boil about ten minutes. Then add again the blanched asparagus, half a dozen mushrooms, broth just enough to cover the whole, simmer till every thing is done, salt and pepper to taste, a pinch of sugar and it is ready for use.

Water may be used instead of broth, but is inferior.

A macedoine may be served with any meat - roasted, bated, or broiled.

With Mushroons

Chop fine half a pint of fresh mushroons and two tablespoonfuls of parsley. Set a saucepan on the fire with two ounces of fat grated salt pork in it, as much butter, and as soon as the butter is melted put the mushrooms and parsley in; season with salt, pepper, a little grated nutmeg, and a quarter of a pint of white wine; let boil gently till reduced to a jelly, and use.

When done, three or four yolks of eggs may be mixed with it.

With Onions

Put a dozen onions in a crockery saucepan and half cover them with broth. Cover the pan as well as possible, simmer till cooked, when add a tea-spoonful of sugar, salt, simmer again for about ten minutes, basting now and then, and serve warm with beef, mutton, or venison.

Quenelles

Chop fine one pound of fresh veal, half lean and half fat - the fat nearest the kidney is the best; then pound it well and mash it through a sieve. Mix two yolks of eggs with it, and season to taste with salt, pepper, nutmeg grated, and powdered cinnamon. Spread flour on the paste-board, put a teaspoonful of meat here and there; roll gently each part into small balls, using as little flour as possible. They may also be rolled of an olive shape. Throw the balls into boiling broth or boiling water at the first boiling, boil five minutes and drain. As soon as cold they are ready for use.

Boulettes, fricadelles, godiveau, and quenelles are one and the same thing.

Whole eggs may be used instead of the yolks only, add also a few bread-crumbs. To the seasonings above some parsley chopped fine may be added.

Make quenelles with any kind of meat - butcher's meat, poultry, and game, also with fish well boned.

To the lean meat add the same weight of fat veal, as above directed, or, in its stead, beef suet.

Truffles or mushrooms, or both, may be added to the mixture, either of meat or of fish.

Quenelles are used for garnitures, etc. They may be fried instead of boiled.