Little Pies A La Berlin - Petits Pates A La Berlin

Prepare some little puff paste cases (vol. i. page 155). When baked remove the centre paste entirely, and brush the inside of the case over with a little warm thin glaze; put the cases on a clean baking tin and place them in a moderate oven, and leave them to crisp; then take up and when somewhat cool put inside each a piece of caviar about the size of half a walnut; on this place a raw bearded oyster and sprinkle over a few drops of strained lemon juice, and a few little sprigs of fresh-gathered chervil; arrange one to a guest on small plates, glass or silver, on a tiny paper, and serve for hors d'ceuvre or savoury, or ball supper etc.

Profiteroles With Cheese Cream - Profiteroles An Creme De Fromarge

Take some choux-paste as for Profiteroles with Parmesan (vol. i.). Put the mixture into a forcing bag with a plain pipe and force out of it the mixture into pieces about the size of a small walnut into a stewpan containing some clean hot fat; fry the paste, turning it frequently while cooking, till a nice golden brown colour, and quite like a souffle in light-ness; then open by means of a sharp-pointed knife and fill up the inside with Cheese puree (see recipe), close up the opened space and then roll each ball into freshly grated Parmesan cheese, and dish up on a paper or napkin and use for a savoury for dinner or luncheon, always serving while quite hot.

Tartlets A La Vandeleur Tartines A La Vandeleur

Line some little tartlet tins about an eighth of an inch thick with savoury short paste (vol. i.), trim round the edges and prick the paste well at the bottom to prevent blistering, then line the tartlets with a buttered paper, and fill up with raw rice; then put them on a buttered tin and bake in a moderate oven till the paste is a.pretty fawn colour and perfectly crisp; remove the paper and rice, and allow the cases to cool, then remove them from the tins and fill up with Kruger's marinaded fillets of herring, cut into little square pieces, and chopped lax. Garnish with hard-boiled yolk of egg that has been passed through a wire sieve, and little balls of caviar and farced olives, and two or three halves of the prepared crayfish bodies (in bottles) that have been seasoned with a little salad oil, tarragon vinegar and coralline pepper, and place each tartlet separately on little dish papers, and they may then be placed on little plated or glass dishes, one to each guest. These can be used for a savoury or hors d'ceuvre, or for any cold service.

Tomatoes A La Matilde Tomates A La Matilde

Take some small tomatoes, remove the stalks and pips from the centres, season them with a little salt and mignonette pepper and chopped tarragon and chervil, fill up with capers and olives farced with anchovy, and dish up on a pile of finely shredded crisp celery that has been cut and left in water till crisp, and then dried and seasoned with a little salad oil, chopped tarragon, chervil and eschalot; on the top of the tomatoes place two large prawns (or some prepared crayfish bodies in bottles) that are seasoned with salad oil, tarragon vinegar and a little coralline pepper and chervil leaves. Serve one to each person in a little paper case on a plate. These can be served for a savoury dish or for a cold collation.