Oyster Rissoles A La Grand Hotel Rissoles Aux Huitres A La Grand Hotel

Take some bearded raw oysters for these, allowing one to each person; put four large tablespoonfuls of thick Brown sauce (vol. i.) into a stewpan with half an eschalot chopped fine, and season with a dust of pepper and half a wineglass of sherry or white wine, half an ounce of glaze, and reduce this to half the quantity, keeping it skimmed while boiling, then tammy, and mix with it the oysters and put away to cool; take some thin slices of fat cooked bacon or ham, stamp out some little rounds by means of a plain round cutter two inches in diameter; place one oyster with a little of the sauce on a piece of the bacon, and then put another piece of the bacon on the top, press the edges well together; roll out some puff paste (vol. i.) very thinly, and cut it out by means of a plain round cutter somewhat larger than the one used for the bacon, and place the bacon with the oyster between two pieces of the paste, wetting the edges with whole beaten-up egg, and pressing them both well together to prevent the sauce running out; put the rissoles into enough very clean hot fat to cover them, let them fry for eight to ten minutes till a pretty golden colour, take them up and dust over with grated Parmesan cheese, and then brown the cheese with the salamander and dish on a paper, and garnish with lemon cut in quarters, and serve for an entree for dinner or luncheon.

Little Croustades A La Creme Montglas Petites Croustades A La Creme Montglas

Prepare some little pastry cases formed of puff paste as in vol. i. page 363, and bake them till a nice golden colour and quite crisp, then remove the insides and set away till cold, and by means of a forcing bag and large plain pipe fill up with a ragout mixture as below; place on each the little top strip of paste that was removed from the centre, and then dish them on a paper on a flat or entree dish and use, serving one to each person for ball supper, etc.

Ragout For Croustades A La Creme Montglas

Take the breast or some other pieces of cold cooked chicken, and some pieces of cooked sweetbread or calf's brains, about two tablespoonfuls, two or three truffles and button mushrooms, all cut up in dice shapes, and then mixed with half a pint of stiffly-whipped cream that has been seasoned with salt and a dust of cayenne pepper, and then use.

Little Lobster Patties A La Creme Petites Bouchees De Homard A La Creme

Take some little pastry cases (vol. i. page 155) and fill them when cold with the ragout of lobster, as below, using a forcing bag and large plain pipe for the purpose; dish up on a dish-paper, garnish with raw green parsley just before serving, place on the top of each a little tarragon and chervil, and serve for an entree or second-course dish, or for any cold collation.