Creams A La Marmotte Cremes A La Marmotte

Take half a pint of fresh-picked shrimps, eight appetit sild, a tea-spoonful of anchovy essence, a dust of Marshall's Coralline Pepper, a teaspoonful of French mustard, the same quantity of tarragon vinegar, two hard-boiled yolks of eggs, and a few drops of carmine; pound all together till smooth, then mix with four tablespoonfuls of thick cream and a tablespoonful of salad oil, and rub all together through a fine wire sieve. Put this puree into a forcing bag with a large rose pipe, and force it out into small portions on to the little shells made of puff paste; garnish the centres with a raw oyster that is seasoned with a little lemon juice and coralline pepper, and place round the edge four or five little rolls of thinly cut bread-and-butter, the ends of which have been dipped into a little finely chopped parsley. Dish up on a napkin or paper, and serve for a second-course dish, savoury, or ball supper.

Shells For Creams A La Marmotte

Take a quarter of a pound of Puff paste (vol. i.), roll it out thinly, and line some shell moulds with it; prick the paste well at the bottoms, trim the edges evenly, place a piece of buttered paper inside each, and fill them up with raw rice; place on a baking tin in a moderate oven, and cook till a nice golden colour; then remove the papers and rice, and set the cases aside till cold; slightly brush the edges with a little raw white of egg. dip them into finely chopped raw green parsley, and use as directed.

Little Creams A La Beatrice Petites Cremes A La Beatrice

Put two whole eggs into a basin with three tablespoonfuls of cream, one ounce of grated Parmesan cheese, a dust of Marshall's Coralline Pepper and a pinch of salt; mix up all together with a fork or whisk, and then pour the mixture into some well-butlered bouche cups, and stand them on a piece of paper in a tin; pour in a little water and stand them in the oven, which should be of a moderate heat, and let them remain for twelve to fifteen minutes; then take out, and when a little cool dip them in flour, and then into whole beaten-up egg, and then again into freshly made white bread crumbs; fry them in clean boiling fat till a pretty golden colour. If these are served as a savoury after the sweet they should be dished up on a napkin or dish paper; but if serving them for a second course in place of game or poultry they may be served with Cream sauce (see recipe), and sprinkled with a little coral or chopped parsley.

Little Creams A La Richelieu Petites Gremes A La Richelieu

Take six Christiania anchovies, and pass them through a hair sieve; mix with this puree a dessertspoonful of essence of anchovy, and then add by degrees four raw yolks of eggs, four tablespoonfuls of thick cream, two whites of eggs, a dust of Marshall's Coralline Pepper and a little carmine; mix these ingredients well together, and tammy them. Butter some little bouche moulds, and pour in them the mixture prepared as above; place the moulds on a baking tin on a piece of paper, surround them with boiling water to about half their depth, put the tin in a moderate oven, and cook till the creams are firm; then turn them out, flour, egg, and bread-crumb them, place them in a frying basket, and fry in clean boiling fat till a nice golden colour; when cooked, pour Cheese mixture (vol. i. page 80) over them, brown with a red-hot salamander, and serve for a savoury or second-course dish while in a boiling state.