Chicken Puree For Croutes A La Bruyere

Take a quarter-pound of cooked chicken or any white meat and pound it till smooth with a tablespoonful of thick Bechamel sauce (vol. i.), two tablespoonfuls of thick cream, a pinch of salt, a tiny dust of coralline pepper, two ounces of fresh butter; rub all together through a fine sieve, and use as directed.

Ragout For Croutes A La Bruyere

Take four or five turned Spanish olives, cut them into small dice shapes, three or four French gherkins, five or six boned and cleansed anchovies, one hard-boiled egg, and a tablespoonful of French capers; mix all together with a little salad oil, tarragon and chilli vinegar, and a dust of coralline pepper, and use.

Little Bombs A La Milan Petites Bombes A La Milan

Well butter some little bomb moulds, and place in the top of each a thinly-cut round of cooked lean ham or tongue; sprinkle the sides with finely-chopped raw parsley, then fill up the moulds with custard, as below, and place them in a stewpan containing boiling water to about three-fourths their depth, putting between them and the pan a piece of paper; put the stewpan on the fire, watch the water reboil, then cover the pan, draw it to the edge of the stove, and let the contents poach till firm; when cooked, take up and turn out the bombs on to a hot dish on a bed of grated Parmesan cheese, or with Cheese Cream sauce (see recipe). These should always be served quite hot, and are excellent for savoury or for luncheon.

Custard For Bombs A La Milan

Put into a basin two ounces of grated Parmesan cheese, a dust of Marshall's Coralline Pepper, two ounces of finely-chopped cooked shrimps or lobster, a pinch of chopped parsley, three whole raw eggs that have been well beaten, two gills of thick cream, a pinch of salt, half a teaspoonful of anchovy essence, and three or four drops of Marshall's Carmine; mix these ingredients altogether with a fork till smooth, then use.

Crotites A La Langham Croutes A La Langham

Take a slice of well-buttered toasted bread cut about a quarter-inch thick, place on it some Kruger's Appetit Sild, laying the fish close together, put on to a baking-tin, cover with a buttered paper, and cook them in a moderate oven for five to six minutes; then take up, cut into strips two and a half inches long, dish them, en couronne, on a hot dish, pour all over sauce prepared as below, and serve while quite hot for breakfast or savoury for dinner.

Sauce For Croutes A La Langham

Put into a stewpan one and a half gills of thick cream, the strained juice of a lemon, the puree from six Christiania anchovies, a dust of coralline pepper, three raw yolks of eggs, one and a half ounces of fresh butter; stir over the fire in a bain-marie till the sauce thickens, tammy, and use.

Little Bouches A La Paysanne Petites Bouchees A La Paysanne

Break into a basin six whole raw eggs, season them with pepper and salt, add two tablespoonfuls of thick Soubise sauce (vol. i.), one ounce of grated Parmesan cheese, the same of Gruyere cheese, two gills of cream, a dust of cayenne pepper, and one ounce of cooked and finely-chopped chicken; mix well together, and with it fill up some little plain bouche moulds that are well buttered; place the moulds in a stewpan on a fold of paper, pour in boiling water to three-parts the depth of the moulds, watch the water reboil, then draw the pan to the side of the stove and let the contents poach for fifteen to twenty minutes. When firm take them up, turn out the bouches on to a potato border (vol. i.) on a hot dish, arranging them as shown in engraving; sprinkle over them a little finely-shredded truffle and cooked ham or tongue, fill up the centre of the dish with macaroni prepared as below, and serve with the sauce over for a breakfast, luncheon, or second-course dish.