with pepper, salt, whole spice and onion. When the _pate_ is
taken from the oven, take off the small piece that was put on the
centre of the cover. Insert a tunnel in the opening and pour the hot
stock through it. Replace the cover, and set away to cool. When the
_pate_ is to be served, place it in the oven for about five
minutes, that it may slip from the mould easily. Draw out the wires
which fasten the sides of the mould, and slide the _pate_ upon
the platter. Garnish the dish with parsley and small strips of
cucumber pickles.

Truffles and mushrooms can be cut up and put in the _pate_ in
layers, the same as the liver and at the same time. The Strasburg fat
livers (_foies gras_) come in little stone pots, and cost from a
dollar to two dollars per pot.


Chartreuse of Chicken.

Make the force-meat as for _quenelles_ of chicken. Simmer two
large chickens in white stock for half an hour. Take up, and let cool.
Have a pickled tongue boiled tender. Cut thin slices from the breast
of the chickens, and cut these in squares. Cut the tongue in slices,
and these in turn in squares the same size as the chicken. Butter a
four-quart mould, and arrange the chicken and tongue handsomely on the
bottom and sides, being careful to have the pieces fit closely
together. Have note paper cut to fit the bottom and sides. Butter it
well, and cover about an inch deep with the force-meat. Take up the
bottom piece by the four corners and fit it into the mould, the meat
side down. Pour a little hot water into any kind of a flat-bottomed
tin basin, and put this in the mould and move it over the papers, to