Preparation: The tongue is cleaned and put on to boil in cold water until tender. It is then skinned and sliced, ½ pt. of vinegar poured on and left for a few hours. The bouillon is seasoned with salt, wine, champignon juice, lemon juice, some vinegar and the 4 pieces of gelatine are dissolved in the bouillon. The tongue, champignon and pickle slices and capers are put into a porcelain dish, the bouillon poured on and cooled; then turned out on a platter and served. No. 6—HEADCHEESE FROM GOOSE OR DUCK. Quantity for 6 Persons. 1 goose, 8 to 10 lbs. 6 calves’ feet For Cooking. 6 qts. of water Salt 6 pepper-corns 2 cloves 1 bay-leaf 1 large sliced onion Some soup greens 1 tsp. of meat extract ½ cup of good vinegar 4 whites of eggs and shells Preparation: The goose and calves’ feet are cleaned and well jointed, then put to boil in cold water with all the other ingredients. When the goose is tender, take it out of the broth, remove all spices that may adhere to it, place it into a porcelain or stone jar. Let the calves’ feet cook until boiled down to 3 qts., remove all fat and season with vinegar, meat extract and salt if necessary. Put in the crushed egg shells, beat the white of egg with water and add it to the bouillon, let it come to boil and then set aside to simmer until the white of egg curdles. After one hour, strain the bouillon and pour it through a white cloth over the goose meat. Remarks: If you wish to prepare the headcheese quickly, omit the calves’ feet and use 35 pieces of gelatine dissolved in 3 qts. of bouillon, which is also clarified with white of egg and egg shells. Remarks: The meat of the calves’ feet may be breaded in roll crumbs, fried in butter and served with a raisin gravy. If you wish to make this headcheese from duck, take 2 ducks. No. 7—HEAD CHEESE FROM PARTRIDGE. Quantity for 6 Persons. 3 partridges 2 qts. of water Salt 4 pepper-corns ½ onion 2 cloves 1 bay-leaf 2 tbsps. of lemon juice 4 tbsps. of Madeira or good white wine 2 whites of eggs and egg shells 15 pieces of gelatine or 1⁄20 of a lb. ¼ tsp. of meat extract Preparation: The partridges are cleaned and dressed and put to boil in cold water with the spices. When it is done, carve it and put it into a porcelain dish. Let the bouillon boil down to 1¼ qts., season with white wine or Madeira, lemon juice and meat extract and remove all fat, then dissolve the gelatine in it. Stir the whites of eggs with some bouillon and add it with the egg shells, then boil for a few minutes and set aside to simmer until the bouillon is clear. Strain it through a sieve and a cloth and pour it on to the meat to cool. Turn it out on a platter and garnish with lettuce and lemon slices. No. 8—FISH IN JELLY. Quantity for 6 Persons.