Mock Pate De Foie Gras

Use the cooked liver loaf mixture. Mash, add butter to make of consistency to spread, arrange on rounds of buttered toast, and garnish with yolks of hard-cooked eggs pressed through a ricer, and slices of pimolas.

Croustades

Cut crusts from a brick loaf of bread. Scoop out center of loaf, leaving walls an inch thick on all sides. Brush with melted butter, and brown in oven; or, omit butter and fry in deep fat. Brush with white of egg slightly beaten, and fill with any creamed mixture. Set on a bed of parsley and garnish with toast points.

Small croustades may be made in the same way, by using thick slices of bread.

Bouchees A La Macedoine

Mix one fourth cup cold cooked chicken, one fourth cup mushrooms and one fourth cup cheese. Add one fourth cup White Sauce, season with salt, paprika and lemon juice. Fill Bouchees and serve garnished with parsley.

Chicken Pates

1 cup cooked chicken.

2 tablespoons butter 2 tablespoons flour.

½ cup cream.

¼ cup chicken stock.

1 tablespoon, lemon juice.

Few drops onion juice.

1 tablespoon Madeira wine.

Salt and cayenne.

Melt butter, add flour, onion juice, lemon juice, salt and cayenne; when well blended add cream and chicken stock. Boil one minute, add chicken, when heated through add Madeira and serve in hot pate shells.

The wine may be omitted, in which case add one teaspoon Worcestershire Sauce.

Oyster Pates

Substitute two cups small oysters for one cup chicken meat and follow the receipt for Chicken Pates.

Baked Chicken

6 chicken legs.

2 tablespoons lemon juice.

2 tablespoons butter.

1 tablespoon chopped onion.

1 tablespoon carrot.

½ cup forcemeat.

1 pint stock.

½ tablespoon salt.

2 egg yolks.

2 tablespoons flour.

Melt butter; add vegetables; cook ten minutes. Remove vegetables; add forcemeat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice.

Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream. Serve around slices of tomato garnished with Mayonnaise.

Chicken Supreme

3 chicken breasts 1 can mushrooms.

1 pint consomme.

2 cups forcemeat.

6 slices cooked tongue.

½ cup butter.

1 tablespoon salt.

1 cup Croquette Sauce.

6 truffles.

Divide each chicken breast into four fillets, separating the large fillet from the small fillet; brush large fillet with butter; spread with forcemeat; cover with small fillet; score small fillet diagonally; insert thin slices of truffles in each gash. Cut slices of tongue half an inch larger than large fillet and place in baking dish with fillet on each piece.

Mix Croquette Sauce, consomme, chopped mushrooms, and cook ten minutes, add more seasoning if required, and pour around cooked fillets.

The fillets may be steamed until tender or cooked in the oven and basted with cream.