Required: Thin slices of tongue.

A small tin of pate de foie gras.

Half a pound of mashed potatoes.

One egg. For the batter: Two teaspoonfuls of cnopped parsley.

Salt and pepper.

Four ounces of flour.

Two yolks and one white of egg.

Four teaspoonfuls of stale beer.

One tablespoonful of salad oil. (Sufficient for about four.)

Cut some thin slices of rolled tongue, and stamp them out into neat rounds with a cutter. Take off the lard from the top of the pate de foie gras, and cut the pate into pieces the shape and size of the tongue.

Mix together the mashed potatoes, the yolk of an egg, parsley, and salt and pepper to taste. Stir the mixture over the fire till it is hot, then turn it out on a floured board, roll it out lightly, and stamp out rounds of it, the same size as the tongue. Place a round of pate de foie gras on a rounds of potato, cover it with another round of potato, and then put on one of tongue.

Now make the batter. Sieve the flour into a basin, make a hole in the centre, drop in the yolks of the eggs ; stir the beer and salad oil together, then add them to the yolks, and stir them gently into the flour, taking care not to get it lumpy. Beat the white of one egg to a very stiff froth, stir it lightly into the batter, and then use it at once, as it soon sinks after the white of egg is added. Dip each pile of potato, pate de foie gras, and tongue into the batter, and when a faint bluish smoke rises from the frying fat, fry them a pretty brown. Drain the fritters on paper, arrange them on a lace d'oyley, and garnish them with slices of lemon.

Tomato sauce is a nice accompaniment to this dish. Cost, 2S.