Mayonnaise For Little Cases A La Moderne

Take two table-spoonfuls of thick Mayonnaise sauce (vol. i.) and mix with it two table-spoonfuls of liquid aspic jelly (vol. i.) and stir on ice till beginning to set, then put it in a forcing bag with a'small rose pipe and form a border with it in roses, alternating the Mayonnaise with the Montpellier butter.

Herring Roes A La Mode Laitance De Hareng A La Mode

Take some fresh or prepared herring roes, mask them with mixed English mustard, season with a little lemon juice and coralline pepper, warm butter, chopped parsley and mushroom, roll each roe in a very thinly-cut piece of cooked fat bacon, dip each into frying batter (vol. i.), and fry them in clean boiling fat till a nice golden colour and quite crisp. Then take up, place them on a hot dish on a paper, arranging them in a pile, garnish with raw green parsley and quarters of raw lemon; place in each corner of the dish a few slices of raw ripe tomatoes that have been seasoned with a little salad oil, salt, coralline pepper, and a little tarragon vinegar. Serve while quite hot for luncheon, second course, or breakfast.

Creams A La Polignac Cremes A La Polignac

Put into a basin one tablespoonful of thick Bechamel sauce (vol. i.), a dust of cayenne pepper, a little salt, one and a half ounces of fresh butter broken up into small pieces, one finely-chopped eschalot, one bayleaf, a sprig of thyme, a little finely-chopped raw green parsley, one large fresh mushroom also chopped up, two ounces of finely-chopped lean cooked ham, and four raw yolks of eggs; stir all together in the bain-marie till the mixture presents a creamy appearance; then add to it the four whites of the eggs that have been whipped stiff, with a pinch of salt, taking care not to stir the mixture more than is absolutely necessary after the whites are added, or they will curdle. Take some little china pots or souffle cases, lightly butter them, and fill them three-parts full with the prepared mixture, sprinkle over each a little finely-chopped lean ham, and stand them in a stewpan on a fold of paper and pour in boiling water to half the depth of the moulds; watch the water reboil, then draw the pan to the side of the stove and poach the creams for fifteen minutes. Then take up, and dish up the creams on a napkin or dish-paper on a hot dish, and serve for breakfast, second course, or luncheon, always serving immediately the creams are poached.

Little Creams A La Dugliere Petites Cremes A La Dugliere

Remove the meat from two or three large kippers, free it from skin and bone, and rub it through a wire sieve. Add to each quarter-pound six Kruger's Appetit Sild, one ounce of finely-chopped lax, six cut-up sauce oysters, a dust of coralline pepper, a good pinch of chopped raw green parsley, two ounces of warm butter, a quarter of an ounce of fresh white breadcrumbs, two tablespoonfuls of cream, and three whole beaten-up raw eggs. Well butter some sandwich moulds, fill them with the prepared mixture, place them in a baking-tin containing a little water on a fold of kitchen-paper, put them in the oven, and poach them till firm; then remove them from the oven, set them aside till cold, and turn out the little creams; dust them with flour, dip each into whole beaten-up raw egg and into freshly-made white breadcrumbs; place them in a frying basket, and fry in clean boiling fat till a nice golden colour. When cooked, arrange them on a napkin or dish-paper, sprinkle them alternately with a little shredded capsicum and French red chilli, and serve hot for a savoury or breakfast dish. These may also be served without being fried if wished, in which case they should be turned out of the moulds and served while hot.