Medallions De Foie Gras A L'aiglon - Fat Goose Liver Medallions, Aiglon Style

Cut some slices of smoked beef tongue 1/4 inch in thickness, trim them all of the same size and shape (preferably an oblong round).

Cover one side with puree of foie gras, smooth over the surface and cover with white chaudfroid sauce; decorate the medallions with truffles, etc., brush over with partly set jelly, and dress on a border of aspic jelly.

Attereaux A La Villeroi - Skewers, Villeroi Style

Cut some 1/4-inch thick slices of foie gras, truffles, mushrooms and smoked beef tongue; scoop them out round and all of the same size; stick them alternately on to a skewer; spread over some Villeroi sauce, and lay on an oiled dish to get firm ; egg and bread-crumb, and fry them in hot lard. Serve on a napkin and garnish with fried parsley.

Attereaux De Foie Gras A La Villeroi - Skewers Of Fat Goose Liver, Villeroi Style

Proceed as above, using but foie gras and truffles. Note. - Skewers of sweetbread, of beef palate, of cocks' kidneys, etc., can be prepared as indicated above.

Paupiette De Dinde A La Metternich - Turkey Rolls, Metternich Style

Lift the breast of a turkey, cut from it thin slices, beat them with the cleaver, and trim them to uniform size, 3 inches wide, from 5 to 6 inches long and 1/4 inch thick. Prepare a cream forcemeat with the trimmings, and put on each slice of turkey a layer of forcemeat, sprinkle over chopped truffles, smoked beef tongue and pistachio nuts; roll up the slices and tie each with a string; lay in a buttered saute pan, cover, and cook over a slow fire for 20 minutes. Remove the strings, and dress the rolls on a bed of risotto.

Pour away the butter in the saute pan, add 1 gill of white wine and let reduce, then add 2 gills of veloute sauce, 1 gill of cream and 1 tablespoonful of rich veal gravy or meat extract, reduce to good consistency, season to taste with salt, paprika and the juice of half a lemon. Finish with 2 ounces of sweet butter, and pour over the turkey rolls.

Paupiettes De Dinde A La Theodora - Turkey Rolls, Theodora Style

Proceed as for Turkey Rolls, Metternich Style, but lard the slices of turkey with very thin strips of fat pork; spread the slices on the table and stuff them with chicken forcemeat mixed with cooked fine herbs and chopped turkey livers; roll up and tie with strings.

Place the rolls in a pan lined with vegetables, and braise with rich stock. When the rolls are done brush them over with meat extract, and finish to glaze in the oven; remove the strings and dish them up. Strain the gravy free from fat, and thicken lightly with arrowroot.

Garnish the rolls with noodles and small glazed carrots, pour some of the gravy around, and serve the rest separate.

Cotelettes De Dlnde A La Banquiere - Turkey Cutlets, Banker's Style

Chop fine and pound in the mortar 1 pound of breast of turkey, add 4 ounces of beef marrow and 4 ounces of soft white bread soaked in milk; season to taste with salt, pepper and nutmeg, and put on ice to get firm.

Roll in flour to give it the shape of small cutlets, dip in beaten eggs and roll in bread crumbs, and fry in clarified butter; drain and dress on a napkin. Stick in each cutlet a favor, and serve bankers" sauce separate.