36 POT-POURRI FROM A SURREY GARDEN 



Mousse de Foies Gras a la Getee. Take a cylinder- 

 shaped mould with an opening in the centre, put the 

 mould for a second or two onto the ice. This done, pour 

 into it a glassful of meat jelly, cold without being frozen. 

 Turn your mould on the ice so as to line it that is to 

 say, to make the jelly adhere to the inside of the mould 

 in a thin layer. Eeplace the mould onto the ice till wanted. 



Put into a saucepan or a bain-marie well cleaned out 

 about three gills of good cream, thick and sweet, stand it 

 on the ice for several hours ; when about to use it, beat 

 it up with an egg-whisk for seven or eight minutes, 

 without taking it off the ice. It should rise and become 

 firm, like the white of an egg. Put it to strain through a 

 fine strainer. 



Pound in a mortar a cooked foie-gras of from 1 Ib. 3 oz. 

 to 1 Ib. 5 oz. in weight. Pass the foie-gras through a fine 

 hair-sieve. Pound with the foie-gras 4| oz. of fresh 

 butter, put it into a basin, and work it with an egg- whisk 

 or wooden spoon, and absorb into it gradually three or 

 four spoonfuls of Sauce Supreme, add a wineglassful of 

 rather firm meat jelly. The jelly should be tepid and 

 added quite gradually, working it in all the time so as to 

 make it quite smooth and soft. Season with salt, pepper, 

 and nutmeg. If it is winter, work it in a warm place to 

 prevent its turning, add the whipped cream quickly, and 

 fill up the mould to the rim. Put the mould into a good- 

 sized jar, and cover it well with pounded ice, and surround 

 the mould with it. Leave it in the ice for two hours or 

 more, according to the season, and especially in summer. 

 When ready to serve, have a basin filled with hot water, 

 dip the mould into it so as to be entirely covered, that it 

 may come away clearly from the mould. Trim with 

 pieces of jelly. 



Nouilles Fraiches (Fresh Nouille Paste). The paste 

 for Nouille is made in exactly the same way as for 



