803. Mazarine Of Whitings, A La Venitienne

Prepare some quenelle force-meat with the fillets of five whitings, and mix therewith a large gravy-spoonful of puree of mushrooms (No. 122), some chopped parsley, two ounces of black truffles also chopped, and two whisked whites of eggs. Next, butter a plain round mould, line the inside with white paper, and then fill it with the force-meat. An hour before dinner-time, steam the mazarine in the usual way, and when done, turn it out of the mould on its dish; place a border of contises fillets of whitings round the top, fill the centre with a ragout of crayfish-tails and muscles, pour some Venetian sauce (No. 2G), round the sides of the mazarine, and serve.

804. Mazarine Of Fat Livers, A La Toulouse

Procure two fine Strasbourg fat livers, cut therefrom twelve flat scollops in the form of flat fingers, and with the trimmings make some force-meat (No. 249). Next line a plain round mould with buttered white paper, and then fill it with the prepared ingredients thus: Spread a layer of force-meat half an inch thick at the bottom of the mould, then line the sides in a similar manner; place the scollops of fat livers in a perpendicular position, fill up the interstices with scollops of French truffles and the remainder of the force-meat, and cover the top with buttered paper. An hour and a half before dinner-time, steam the mazarine in a deep stewpan with a little water, and cover it with its lid containing live embers of charcoal. Care must be taken to prevent the water from boiling over into the mould. When the mazarine is done, turn it out of the mould on its dish, place a border of minion fillets of fowls decorated with truffles, curled round in rings, and simmered in butter, fill the centre with a rich Toulouse ragout (No. 181), pour some Madeira sauce (No. 8), over the entree, and serve.