Quantity for 6 Persons. 1 qt. strong beef bouillon 3 tbsps. of white wine 1 tsp. of lemon juice 12 layers of gelatine 4 doz. oysters ¼ lb. of caviar, ice 2 whites of eggs and shells Preparation: The beef bouillon must be clear and free from fat; season it with white wine and lemon juice, and dissolve the gelatine in it. Stir the white of egg with some bouillon and add it, put in the crushed egg shells to cook for a second, then set aside to clarify. Strain it through a fine cloth. Fresh oysters are opened, cleaned and cut out of the shells. A dish is set on chopped ice, some oysters are placed in a circle into the dish and sufficient cold bouillon put on to cover; then let them get stiff. Repeat this until all oysters have been used. Put the rest of the bouillon on top and let it get stiff. The caviar is poured into a sieve, let very cold water run over it until it becomes granular. In the center of the oyster jelly cut out a round hole, large enough to hold the quantity of caviar at hand. Heat the oyster jelly that has been cut out and pour it over the caviar. When it is perfectly stiff, turn it out on a platter and garnish with lemon slices and lettuce leaves. Serve with a cold mustard dressing. No. 12—GOOSE LIVER IN JELLY. Quantity for 6 Persons. 1½ lbs. of fat goose liver ¼ lb. of truffles ¼ lb. of champignons ¾ qt. very strong beef or chicken broth ½ tsp. of meat extract 3 tbsps. of Madeira 10 pieces of white gelatine 1 white of egg and shell for clearing Preparation: Remove all fat from the broth. Dissolve the gelatine in it, color with the meat extract and season with Madeira. Add to it the white of egg beaten into some of the broth, and the crushed shell, cook a second and set aside to clarify, then strain through a fine cloth. Skin the goose liver and cut it into 1½ inch slices, also the truffles and lard the liver slices with the truffles, then stew slowly in a little butter. When done, place them on blotting paper to drain off the fat. The champignons are cooked in bouillon for 10 minutes. Into a dish set in crushed ice put part of the bouillon, let it get stiff and put in half of the goose liver, also half of the champignons. Some more bouillon is poured over this and cooled; then repeat this same process until all goose liver, champignons and broth have been used. Let it get stiff, turn it out on a platter and serve with a cold mustard dressing and potato salad. CHAPTER 10. DRESSINGS or GRAVIES. DRESSINGS FOR MEAT, POULTRY, GAME AND FISH. SAUCES FOR PASTRY AND SWEET DISHES. Flour Gravies. Good butter and good flour are the essentials for a gravy and constitute the main part of it. For the preparation of white gravies, earthen, pewter or enameled dishes are the best. Gravies must always be smooth and it is best to strain them through a fine sieve. If you have them ready before the meal, put them into a double boiler. They must neither be too thick nor too thin. No. 1—WHITE GRAVY.