Brown Chaudfroid Sauce For Lobster A La Boulevard

Take two tablespoonfuls of Brown sauce (vol. i.), three sheets of Marshall's Gelatine, one and a half gills of aspic jelly, half an ounce of glaze, reduce a quarter part, tammy and use when cooling.

Lobster A La Cannes Homard A La Cannes

Take some cold heart-shaped croutons and with a forcing bag and rose pipe mask them over with lobster puree and ornament as shown in the engraving with little balls of caviar and thinly cut slices of scalloped cucumber. Take a quarter of a pound of fresh butter and work it in a basin with a wooden spoon till quite smooth, then make it into a border, using a large bag with a large rose pipe for the purpose, and sprinkle over it some finely shredded crisp lettuce; dish up the croutons on the border, and serve for a savoury or second-course dish or for a cold collation.

Puree For Lobster A La Cannes

Take the meat from a freshly cooked hen lobster, pound it till quite smooth, then mix with it a tea-spoonful of French mustard, half a teaspoonful of mixed English mustard, a dust of Marshall's Coralline Pepper, a teaspoonful of essence of anchovy, and a teaspoonful of tarragon vinegar; colour with a few drops of Marshall's Carmine, add two ounces of fresh butter, mix up all together in the mortar, then rub through a fine hair sieve and use.

Mackerel Roes In Surprise Laitance De Maquereau En Surprise

Prepare some croutons of bread, and fry them in clean boiling fat till a nice golden colour; then mask them very lightly with Anchovy puree (see recipe); then place on each a piece of mackerel roe that has been masked with a little warm butter and French mustard, and sprinkled with a little mignonette pepper, salt, and lemon juice; cook in the oven for six to eight minutes; garnish each with some yolk of egg that has been passed through the sieve, and little shreds of red chilli, and serve for a breakfast dish or savoury. When fresh roes are not obtainable the roes preserved in tins are a good substitute.

Devilled Muscatels Raisins A La Diable

Pick off the stalks from some muscatels and put the fruit into a frying basket, then plunge them into clean boiling lard or oil, fry them till crisp on the outside, then take up and shake from the fat and turn the fruit out on to a clean cloth; season them with salt and coralline pepper and a slight dust of ground ginger, and dish up on a hot dish on a paper.

Serve as a second-course dish after roast game, or for a savoury or hors d'ceuvre. About two ounces of fruit should be allowed for each guest.

Olives A La Belle Eugenie Olives A La Belle Eugenie

Line some little fluted timbal moulds about one-eighth of an inch thick with aspic jelly that is coloured to an olive shade with sapgreen, and when this is set garnish the moulds at the bottom in the form of a star with hard-boiled white of egg cut out in little diamond shapes; garnish the sides of the moulds with the same, and set with a little more aspic. Take some olives farced withi anchovies or truffle (those kept in bottles do admirably for the purpose), and place one in each of the prepared moulds, then fill up with a little more aspic and put them in a cool place till set. Take some little fancy square paper cases and put into each about a dessertspoonful of hard-boiled yolk of egg that has been robbed through a wire sieve. Dip the little timbal moulds into hot water, pass a cloth over the bottoms to absorb any moisture, and then turn out and place one in the centre of each of the paper eases. Rub some hard-boiled white of egg through a sieve, and then arrange it and some of the prepared yolk round the olives to form a border. Roll some caviar into little balls about the size of half a small Spanish nut; prepare some Montpellier butter (vol. i.) and Anchovy butter (vol. i.), and put them into separate forcing bags with small rose pipes; then arrange these three garnishes alternately on the egg, but leave a little space between each, so that the egg can also be seen. Dish up on little glass plates, on each of which is put a fancy dish paper, and serve one to each person for a hors d'oeuvre or for a savoury. If for the latter, arrange all on one dish. These timbals are also very pretty for a ball supper etc.