Mock Terrapin In Fontage Cups

1 cup chickens' livers ½ cup cooked rice.

2 hard-cooked eggs.

1 teaspoon parsley chopped.

¼ teaspoon salt cayenne and nutmeg.

1 tablespoon butter.

2 tablespoons flour.

¼ cup cream.

Melt butter; add flour, seasonings, cream, livers, and eggs finely chopped; cook five minutes; add rice; reheat and serve in fontage cups.

Creamed Oysters And Celery In Fontage Cups

1 pint oysters.

2 tablespoons butter.

1 tablespoon lemon juice.

2 tablespoons flour.

2 eggs ½ cup cream salt and pepper 2 tablespoons wine.

1 cup chopped celery.

Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups.

Creamed Lobster In Fontage Cups

2 cups lobster meat 2 tablespoons butter 1 tablespoon grated onion ¼ cup cream.

2 tablespoons flour ½ cup chicken stock 1 tablespoon lemon juice 1 egg yolk.

Salt and cayenne.

Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with salt and pepper; add cream, in which yolk of egg has been beaten, and lobster meat. When hot, serve in fontage cups.

Creamed Crabs In Fontage Cups

Substitute two cups crab meat cut in fine pieces for lobster meat and proceed as for Creamed Lobster.

Creamed Shrimps In Fontage Cups

Substitute two cups shrimps broken in small pieces for lobster meat, and follow rule for Creamed Lobster.

Fontage Cups Or Timbale Cases

½ cup flour.

½ teaspoon salt.

1 tablespoon olive oil.

1 egg yolk cayenne ⅓ cup milk.

Mix ingredients in order given until smooth, strain, and let stand over night in a warm place. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown. Remove from iron, invert, and drain.

These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.

Rolled Fillets Of Flounder With Bechamel Sauce

2 flounders.

2 tablespoons butter.

1 tablespoon finely chopped parsley.

1 tablespoon lemon juice.

Salt, pepper and cayenne ½ cup cream 4 hard-cooked eggs 4 lemons.

Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets Bechamel sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals.

Chicken In Aspic

1 cooked, boned chicken 2 hard-cooked eggs.

2 quarts Aspic Jelly parsley.

Select a mold large enough to hold chicken, cover bottom of mold with Aspic Jelly, and set on ice to harden. Cut hard-cooked white of eggs in slices, cut yolk in slices, and stamp out small rounds with a vegetable cutter. Cut white of egg slices to resemble petals. Arrange on top of the hardened jelly in the form of daisies, taking up each piece on a needle and clipping in liquid jelly before placing. Cover with jelly mixture, adding by spoonfuls to avoid disturbing the design.

When hard place chicken on jelly, breast downward, cover with liquid jelly, and set away to harden.

The sides may be decorated in the same way as the bottom if more elaboration is desired.

Unmold, place on bed of parsley or lettuce, and garnish with pimentoes or olives.

Quail in Aspic - Pheasant in Aspic - Partridge in Aspic - Tongue in Aspic - Oysters in Aspic - Lobster in Aspic - Shrimp in Aspic - Chicken Breasts in Aspic - Tomatoes in Aspic - Cucumbers in Aspic - Eggs in Aspic - Aspic of Pate de Foie Gras Cover bottom of mold with Aspic Jelly; decorate with truffles cut in fancy shapes. Cover this with liquid aspic; when hard place roasted quail or any of above on jelly, cover with liquid jelly and chill. Decorate sides of top layer with hard-cooked white of egg cut in crescents.

Unmold, garnish with cress, and serve with Mayonnaise Dressing.