Comprising Border of Potato-paste, garnished with Scollops of Larks and Truffles. " garnished with Lamb's-

Feet, d la Pascatine, " garnished with Ox Palates, d I' Indienne.

Border of Potato-paste, garnished with Scollops of Sheep's tongues, with fine-herbs. " garnished with Calf's Brains, d la Ravigotte.

782. Border Of Potato-Paste, Garnished With Scollops Of Larks And Truffles

A border of potato-paste resembles in a great measure a casserole of rice, and is prepared as follows: -

For an ordinary size entr'ee, fifteen large potatoes should be baked, and their pulp afterward rubbed through a fine wire-sieve upon a dish ; this must be put into a middle-sized stewpan with four ounces of butter, the yolks of six eggs, a little grated nutmeg, pepper and salt. Stir the whole with a wooden spoon over a slow fire until the mixture becomes a smooth compact paste; it should then be rolled into a ball, placed on a baking-sheet, and shaped to the height and circumference designed. The border should now be moulded in the same way as a casserole of rice, for which purpose consult the mouldings represented in the designs of casseroles of rice (No. 777), and are to be executed with a piece of raw carrot or turnip, cut in the form of a chisel. When the border is moulded, it should be egged over with a soft paste-brash, and baked in an oven, of a light yellow color; when done, part of the inside must be removed, and the cavity smoothed over with the back of the bowl of a spoon. The border ought to be kept in a dry place till wanted for use. Put the border in the screen or hot closet to get warm, five minutes before sending to table ; garnish it with a ragout of scollops of larks and truffles (No. 205), place a border of small quenelles of fowl round the edge, lightly glaze the border, pour a little of the sauce round the base and serve.

783. Border Of Potato-Paste, Garnished With Lambs' Feet, A La Pascaline

Procure a dozen lamb's-feet ready scalded, remove the shin-bone, parboil them for five minutes, immerse them in cold water, drain them on a napkin to absorb the water, then stick them one at a time upon the point of an iron skewer, and singe off the hair (if not already removed by scalding), over the flame of a charcoal fire. Next, braize them gently in some blanc (No. 236), for about three-quarters of an hour. When the feet are done, drain them on a napkin, cut out the black substance to be found between the cushions of the hoof, trim them neatly without waste, and put them into a stew-pan with a little of their own liquor. Five minutes before sending to table, pour off the liquor from the feet, previously warmed, then add half a pottle of prepared button-mushrooms, and enough Pascaline sauce (No. 15) for the entree; toss the whole together over the stove-fire for two minutes, and garnish the border of potato-paste with this ragout; glaze the border lightly, and serve.

784. Border Of Potato-Paste, Garnished With Scollops Of Ox-Palates, A L'Lndienne

Prepare the ox-palates according to the directions contained in (No. 209), add enough well-reduced Indian curry sauce (No. 47) for the entree, warm the ragout and garnish the border of potato with, it, just before sending to table.

Some plain boiled patna must be served in a plate.

785. Border Of Potato-Paste, Garnished With Scollops Of Sheep's-Tongues, With Fine-Herbs

Scald eight sheep's tongues effectually, so as to be able to remove the outer skin easily; then trim them, and afterward put them into a stew-pan with a carrot, an onion stuck with four cloves, a garnished faggot of parsley, and a dozen pepper-corns; moisten with a quart of broth, and set them to braize gently for about an hour. When done, drain them on a dish, and set them in the larder to get cold, afterward to be cut into neat circular scollops; put these into a stewpan with half a pottle of prepared button-mushrooms, and enough well-reduced fine-herbs sauce (No. 14), for the entree ; toss these together over the stove-fire to warm them thoroughly, then garnish the border of potato-paste with this ragout, glaze it round, and serve.

786. Border Of Potato-Paste, Garnished With Calf's Brains, A La Ravigotte

Steep two sets of calf' s-brains in tepid water for several hours to cleanse them, and as soon as the thin membrane which covers the brains becomes loosened, detach it gently with the fingers; change the water frequently, and when the brains have become comparatively white, put them into a stewpan with a quart of boiling water, half a gill of vinegar, some sliced carrot, onion, parsley, thyme, bay-leaf, mignionette-pepper, and salt; alllow them to boil gently by the side of the fire for twenty minutes, then remove the brains carefully with a large spoon into another stewpan, pass their liquor through a sieve on them, and set them aside till within twenty minutes of dinner-time. The brains must then be warmed in their liquor, and afterward cut into thick scollops lengthwise, and placed in the border of potato in circular order, overlapping each other; pour a Bavigotte sauce (No. 21) over the brains, glaze the border, and serve.