Crème d'Artichauts au Foie Gras.—Dissolve two or three sheets of best leaf gelatine in a gill of good strong white stock (preferably chicken stock), then stir into this the minced contents of a tin of fonds d'artichauts, and rub it all through a sieve; stir into this purée a large tablespoonful of very creamy velouté or béchamel, and add to this as it begins to set one and half good tablespoonfuls of stiffly whipped cream. Pour this cream into small bombe moulds and set them in the ice cave for an hour. Prepare some tomato aspic (mix together a gill of aspic jelly, not quite a gill of tomato purée, and a spoonful of whipped cream), and run it into a shallow tin, in half inch layers, and when this is set stamp it out in two-inch rounds; prepare some green mayonnaise aspic (a gill of aspic to nearly a gill of mayonnaise, coloured by the addition of a few drops of colouring, and a little purée of tarragon, chervil, and parsley, blanched and rubbed through a sieve, with a tablespoonful of whipped cream); set this like the tomato aspic, and stamp out in rounds just a size smaller; slice down some foie gras truffé, and stamp this out also, only again a size smaller, then put the green rounds on the tomato circles, and on