Little Cases A La Strasbourg Petites Cassolettes D La Strasbourg

Prepare about two ounces of savoury short paste (vol. i. page 39), and with it very thinly line some little boat-shaped moulds; in each case put a little buttered paper to fit the mould, and fill it up with rice or dried grain, then put to bake in a moderate oven for about twenty minutes; remove the rice and papers, and put the cases back again in their tins in the oven to dry, if needed, till like biscuits. Take them out and let them get cool, trim them, take them out of the tins, and orna-ment the edges with fresh butter, using a bag with a small fancy pipe; lightly sprinkle over the butter a little finely chopped parsley, and fill the cases with a mixture of chopped olives, tongue, French gherkin, and apple, the latter seasoned with a little salad oil, chopped tarragon and chervil, and tarragon vinegar; on the centre of each cassolette place a little round of pate de foie gras stamped out with a plain round cutter. When required, serve each of them on a little plate or a little fancy saucer, and garnish with two little bunches of prettily shredded celery, which should be kept in cold water till wanted, then dried and mixed with a little chopped eschalot, tarragon vinegar, a little salad oil, and a tiny pinch of salt and use for a hors d'oeuvre. These can also be used as a savoury, in which case serve them on a dish in a pile.

Little Cassolettes A L'ambassade Petites Cassolettes A L'ambassade

Take some little boat-shaped moulds and line them thinly with Anchovy biscuit paste (vol. i.), trim the edges of the paste evenly and prick the bottom well to prevent it blistering; then put into each a piece of buttered paper and fill up with rice or any dry grain, bake in a moderate oven for fifteen to twenty minutes, then take out the paper and grain and return the cases to the oven to dry the insides well; when cooked set aside till cold, then partly fill up each with rows of hardboiled yolk and white of egg, which have been rubbed separately through a wire sieve, and here and there put a few French capers, and two or three little rolled-up slices of Kruger's marinaded fillets of herrings, and place in the centre a rolled-up piece of lax and two farced olives. Dish up on little plates or silver-plated saute pans and serve one to each guest, or if arranged together on a flat dish will make a nice savoury or side dish.

Devilled Caviar Caviar A La Diable

Cut some slices of stale bread an inch thick, and stamp them out with a round cutter about two inches in diameter, then with a smaller Gutter stamp the centre to about a quarter of an inch in depth, and fry the croutons in clean boiling fat till a nice golden colour, then remove the-inner circles and fill up the centres with the mixture prepared as follows: put two tablespoonfuls of caviar into a stewpan with a tea-spoonful of Liebig Company's Extract of Meat, a dust of Marshall's Coralline Pepper, a teaspoonful of lemon juice, and a saltspoonful of Marshall's Curry Powder, place the pan in the bain-marie, and stir all together till quite hot, and use as directed above. Serve one to each person on a dish paper, hot or cold. These can be served for a hors d'oeuvre or savoury.