Olives A La Heine Olives A La Reine

Take some little boat-shaped tins, and thinly line them with Anchovy biscuit paste (vol. i.); trim the edges of the paste evenly, well prick the bottoms to prevent their blistering, line each with a piece of buttered foolscap paper, and fill them with raw rice or any dry grain; place the tins on a baking sheet, and bake them in a moderate oven for about twenty minutes, taking care that the paste does not become discoloured during the cooking; when quite dry, remove the papers and rice (which can be used again for the same purpose), turn out the cases, and set them aside till quite cold; then partly fill them with hard-boiled yolk of egg that has been rubbed through a sieve, and arrange on this tastefully and neatly six large French capers, two little rolled-up balls of caviar, two rolls of lax, little pieces of well-washed crisp heart of lettuce, sprigs of fresh crisp tarragon and chervil, and two olives farced with anchovies. Dish up on small papers on small glass plates if for a hors d'ceuvre, or dish them en masse if for a cold savoury or ball supper dish.

Oysters A La Bonne Bouche Huitres A La Bonne Bouche

Take some stale bread and cut it in slices about a quarter of an inch thick; stamp from these some rounds about two inches in diameter, and fry them in clean boiling fat till a pale golden colour and quite crisp; set them aside till cold, then mask each over about the eighth of an inch thick with a puree prepared as below, smoothing this over with a hot wet knife; then place in the centre a little thinly cut piece of raw lemon freed from rind, and on the lemon place an oyster prepared as below; sprinkle on the top a little finely chopped raw green parsley and a dust of Marshall's Coralline Pepper, then dish up on a dish paper and garnish with tiny bunches of mustard and cress or fresh green parsley. Prepare the oysters by removing the beards, then put them in a stewpan with the strained juice of a lemon, and toss them over the fire till the juice is hot, but do not let it boil; leave them till cold, then use. The beards and liquor from the oysters can be used up for sauces or soups. Serve for a ball supper or for a luncheon party or as a second-course savoury.

Puree For Oysters A La Bonne Bouche

Take a quarter of a pound of cooked chicken and free it from skin and bone, add to it a dust of coralline pepper, four raw bearded sauce oysters, one hard-boiled yolk of egg, four boned Christiania anchovies, and two ounces of fresh butter; pound together till smooth, then rub through a fine hair sieve and use as directed above by means of a large forcing bag and rose pipe.

Parmesan Rings Ronds An Parmesan

Put into a stewpan a quarter of a pint of single cream, a quarter of a pint of new milk, a teaspoonful of salt, a dust of Marshall's Coralline Pepper, and three ounces of butter; bring this to the boil, then add five ounces and a half of fine flour that has been sifted; stir well together, and cook on the stove for five or six minutes, then remove from the fire and mix into it four well beaten-up raw eggs, and a quarter of a pound of grated Parmesan cheese; mix these well together, then put some of the mixture into a forcing bag with a plain pipe, and force it out on to a flying strainer in the form of rings; brush these over with whole beaten-up raw egg, and put them into hot clean fat, and fry for eight to ten minutes, when they should be a nice golden colour. Take them up, dust them over with grated Parmesan cheese, and serve hot on a dish paper for a savoury. These are also nice as a cold dish, and can be used for ball suppers etc.