Three spoons of butter and some truffles.

Step 1. of hot water with salt and a small pinch of baking soda. Put over

Step 2. the fire to come to a boil. Take up the spinach leaves carefully

Step 3. and lay them on an oiled platter with the top of the leaves down.

Step 4. All must be uniform in size. Spread them with chicken mousse

Step 5. that is light and well seasoned. Roll them. The roll should be

Step 6. about one and a half inch in length and about three inches around. 116 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 7. Lay them on a buttered pan and decorate them with a row of the

Step 8. chicken mousse lengthwise put through a ribbon tube. Put some chopped truffles at each end. Put them in the oven with a tight

Step 9. cover and steam about eight minutes. In the meantime, cut thick slices of tomatoes all even sizes and place them on thin slices of

Step 10. bread. Put them on a buttered baking sheet and sprinkle with

Step 11. pepper and salt. Put them in the oven, time about five minutes,

Step 12. When ready to serve, place one on top of each slice of tomato,

Step 13. forming them in a ring on a platter. Serve with Hollandaise sauce

Step 14. in the center and around. This is a delicious entree for dinner and luncheon.

Step 15. Chicken with Pate de Foie-gras in Pastry a la Allemande

Step 16. Poulet a la Pate de Foie-gras en Patisserie a V Allemande Pick, singe, draw, and wash the chicken well; tie it up and put

Step 17. it in a saucepan with boiling hot water sufficient to cover it, also

Step 18. with onions, carrots, pepper, and salt. Cook until well done and

Step 19. leave in the broth until cold, then cut the breast out and form it in

Step 20. the shape of small cutlets. [If the chicken is young, the dark