Marinaded Herrings A La Victor Harengs Marines A La Victor

Take some little boat-shaped tins, line them thinly with puff paste (vol. i.) about the eighth of an inch thick, and trim the edges evenly, place a piece of buttered kitchen paper in each, and fill it up with raw rice; bake in a moderate oven for about fifteen minutes till a nice golden colour, and quite crisp; when cooked remove the rice and papers and set the cases aside till cold. Take some of Kruger's marinaded fillets of herrings, cut each into two pieces, place them on a plate with the under side upwards, season them with finely-chopped eschalot, salad oil, coralline pepper, and then roll up into small cylinder shapes, the skin sides outwards; partly fill up each case with hard-boiled yolk of egg that has been rubbed through a wire sieve, and on this place a roll of the herring and a prepared crayfish (in bottle) or shelled prawn that has been cut open into two portions; season these similarly to the herring, and place two of the pieces of prawn in each case, one on either side of the herring, also a little fresh sprig of raw green chervil and two farced olives (these are kept prepared in bottle). Arrange a few little beads of crayfish or anchovy butter (vol. i.) at each end, using a forcing bag and rose pipe for the purpose, and serve one to each person on a dish-paper, for savoury, hors-d'oeuvre, or ball-supper dish.

Little Cheese Patties Petits Pates Au Fromage

Take some puff paste (vol. i.) that has had six turns, roll it out about one inch thick, and stamp out rounds of it with a hot wet cutter about one and a half inch in diameter; put these rounds on a wetted baking-tin, brush them all over with whole beaten-up raw egg; then make an inner ring on the top of each with a hot wet cutter about one inch in diameter, cutting into the paste about a quarter of an inch deep.

Bake in a quick oven for twenty-five to thirty minutes; when baked take up, remove the little top, and scoop out the inside so as to form a case, fill them with Cheese Cream sauce (see recipe), sprinkle with a little chopped raw parsley and coralline pepper. Dish up on a dish-paper on a hot dish, and serve for a savoury or for a luncheon dish.

Cheese Pastry A La Strohl Fromage Patisserie A La Strohl

Take six ounces of fine flour, three and a half ounces of fresh butter, a good dust of Marshall's Coralline Pepper, a pinch of salt; rub well together, then add a quarter of an ounce of Cowan's Baking Powder, and four ounces of grated Parmesan cheese, three small or two large whole eggs; mix with a little cream into a paste, roll out about half an inch thick, cut into four-inch lengths about one inch wide place on a wetted baking-tin, then brush over with raw whole egg, and dust over with a few very pale coloured browned breadcrumbs, prick the paste well with a sharp-pointed knife, sprinkle on the crumbs a few coarse grains of salt, and bake in a moderate oven for thirty-five to forty minutes, when the strips should be quite crisp and a nice brown colour. Serve with freshly-grated Gruyere or Cheddar cheese for luncheon, ball supper, etc, on a paper or napkin. These are also nice to eat with soup, either purees or clear, and can be used hot or cold.