Cassolettes à la Cazanove.—Have ready some small
boat-shaped or round cassolettes, and lay in each a
cube of foie gras, or of any rich pâté to taste, and
mask this entirely with white mayonnaise (made with
cream and lemon juice instead of oil and vinegar),
into which you have previously stirred Julienne
strips of truffles and of hard-boiled egg white.