Various Hors D'ceuvres In Little Cases Hors D'ceuvres Varies En Petites Caisses

Have some little square paper cases, and put in each about one table-spoonful of finely shredded crisp celery and cucumber (see Salad a 1'Adeline, vol. i. page 211); arrange round this as a border little shreds of Lyons sausage, green French gherkins, and red chillies that have been cut in strips, and on the top of the celery put one or two prepared olives farced with anchovies. These are nice also to use as a savoury.

Lax A La Russe - Lax A La Russe

Take some prepared lax, season the pieces with a little finely-chopped parsley, eschalot, coralline pepper, and salad oil; roll them up into cylinder shapes, and cut into slices about a quarter-inch thick; place each of these on a very thinly stamped-out slice of raw lemon that is placed on a slice of tomato, seasoned with a little salad oil and salt and coralline pepper, and arrange them on little croutons of fried bread that have had a thin layer of caviar spread over them. Serve on fancy papers on little glass dishes, or on a flat dish as a savoury, allowing one to each person.

Croutes -with Lax A La Norvegienne Croutes Au Lax A La Norvegienne

Take some slices of stale tin bread about a quarter of an inch thick and stamp it out in rounds about two inches wide; fry them in clarified butter till a pale golden colour, and set aside till cold. Put some lax puree (vol. i. page 35) into a forcing bag with a large rose pipe and force it out in the form of a rose on to the croutons. Dish up on a dish paper and serve for breakfast, or savoury for luncheon or dinner.

Lobster A La Boulevard Homard A La Boulevard

Line some small walnut moulds very thinly with aspic jelly, and when this is set mask it over with a little Brown Chaudfroid sauce (as below); let this set, then fill up the moulds with a puree of lobster prepared as below; close the moulds and set them aside on ice till cold, then dip each one separately into hot water and turn out. Have some well-washed crisp celery that is very finely shredded and seasoned with a little salad oil and a little finely chopped eschalot, a little salt and tarragon vinegar; partly fill some little paper cases with this, place one of the little walnut shapes in each case, and arrange here and there in each some little bunches of small salad. Dish up on a paper on a dish if they are to be served for a savoury, or if for a hors d'ceuvre arrange each case on a small plate on a paper. These are also very nice served for a ball supper or for any cold collation.

Puree For Lobster A La Boulevard

Pound till smooth a quarter of a pound of cooked lobster, a few drops of liquid carmine, a tea-spoonful of anchovy essence, a dust of coralline pepper, a teaspoonful of French and the same of English mustard, two hard-boiled yolks of eggs, a teaspoonful of tarragon vinegar and four Kruger's appetit sild; mix with one gill of aspic jelly, rub all through a fine hair sieve, and use for filling the moulds when beginning to set - enough for eight to ten moulds.