Soufflé glacé au foie gras.—Season a pint of very stiffly whipped cream with coralline pepper and salt, and mix into it lightly with a silver fork the contents of a jar of foie gras truffé broken up small; freeze, and when about three parts frozen stir in a gill of freshly whipped cream, pack in a papered soufflé mould, and freeze in the cave for an hour or more. Remove the outer paper carefully and serve, sprinkled with coralline pepper and minced truffle and parsley. This is fearfully rich, but very delicious. Crab, lobster, salmon, etc. can all be served in this way, but it is better then to mix the fish with a gill of rich mayonnaise (either plain or tomato) to three-quarters of a pint of whipped cream in the first instance.