Little Creams A La Torento Petites Cremes A La Torento

Mix half a pint of cool liquid aspic jelly with six ounces of grated Parmesan cheese, a good pinch of Marshall's Coralline Pepper, a pinch of salt, a teaspoonful of French mustard, a teaspoonful of mixed English mustard, three large capsicums, two French red chillies that have been freed from pips and chopped fine, and a quarter of a pint of stiffly whipped cream; stir these all together till they begin to set, then pour the mixture into a Neapolitan ice box and put it into the charged ice cave for one and a half to two hours, but half an hour before it is to be served mask the top over with a little Tomato aspic (vol. i. page 38). When frozen, dip the mould into cold water and turn out the cream, keeping the masked side uppermost, then with a plain round wet cutter about an inch in diameter stamp it out into rounds. Dish these up on a dish-paper or napkin, garnish here and there with little sprigs of chervil or tarragon and serve for a second-course or savoury dish.

Little Croustades A La Macaire Petites Croustades A La Macaire

Thinly line some little boat-shaped tins with Anchovy biscuit paste (vol. i.); arrange in each case two raw bearded oysters that are seasoned with a tiny dust of Marshall's Coralline Pepper, lemon juice, and a little anchovy puree as below, and on these place a piece of filleted marinaded herring; mask this over with Mushroom puree (vol. i.) and cook in a moderate oven for fifteen to twenty minutes. When cooked, remove them from the oven, take the cases from the moulds, then sprinkle the tops with chopped lax and hard-boiled yolk of egg that has been rubbed through a wire sieve, and place on a hot dish on a paper.

Anchovy Puree For Croustades A La Macaire

Take six washed and boned anchovies, two hard-boiled yolks of eggs, pound together and add one ounce of fresh white bread crumbs, one ounce of warm butter, a dust of coralline pepper, and enough oyster liquor to moisten it; mix together and use.

Croutes A La Freiburg Croutes A La Fribourg

Remove the meat from a dried haddock and rub it through a wire sieve; weigh half a pound and put it into a pan with two table-spoonfuls of thick cream and two boned Christiania anchovies that have-been rubbed through a wire sieve; mix all together with two ounces of warm butter, a dust of Marshall's Coralline Pepper, and eight raw bearded oysters that have been chopped fine; put this mixture into a forcing bag with a plain pipe and with it mask some croutons that are cut about a quarter of an inch thick by two and a half inches long, place these on a baking tin on a sheet of foolscap paper and cook them in a moderate oven for about six or eight minutes, then dish up and pour over the croutes a little Cheese mixture (vol. i. page 80), quickly brown them with a red-hot salamander, sprinkle each with a little finely chopped parsley, and serve on a hot dish on a paper or napkin.