No. 48 Pate-la-Foie-Gras
Make a soup of strong bouillon; let it boil for two hours; put in a few sprigs of thyme, one of onion, and a small bunch of celery tops; when done, let cool, and skim grease off. To every ½ pint jar of Pate-la-foie-gras, mix three pints of boullion; take a half box of gelatine melted in a teacup of bouillon; beat the white of one egg, and 2 egg-shells (not very light) in bouillon while cool, stir the melted gelatine till it begins to boil, say for about 10 minutes, add the pepper and salt. After boiling about 10 minutes strain through a flannel bag; put on ice, but do not let it get very cold. Put in a jelly mould a layer of jelly, cut mushrooms into stars and half-moons and lay on the layer of jelly, then a slice of Pate-la-foie-gras, next a layer of jelly, cut truffles into small pieces in the shape of flowers or diamonds, and lay on the layers of jelly; continue till the mould is filled, then put on ice; garnish to fancy.