Lina Wachtelborn Meier

“ 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. ”

“ 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.
11⁄2 lbs. of fat goose liver 1⁄4 lb. of truffles 1⁄4 lb. of champignons 3⁄4 qt. very strong beef or chicken broth 1⁄2 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. ”