Croutes A La Nannette Croutes A La Nannette

Take some stale bread, and cut from it some fancy croutons, and fry these in boiling oil till a pretty golden colour, then take them from the oil, and when cold arrange on each crouton two little stamped-out pieces of Kruger's fillets of herrings, some tiny bunches of washed and picked mustard and cress, and prawns (fresh or the bottled can be used) that have been steeped in a little salad oil and tarragon vinegar; place each crouton on a small plate, garnish with finely shredded crisp celery that is seasoned with a little salad oil and tarragon vinegar, and serve for a hors d'ceuvre or a savoury.

Ham Toast - Croutes Au Jambon

Mince one pound of lean cooked ham very fine and mix it with two ounces of butter, a dust of Marshall's Coralline Pepper, the raw yolks of two or three eggs. Put the' mixture into a small saucepan and stir it over the fire till thick; stir into it a teaspoonful of French and a teaspoonful of mixed English mustard; spread it on well-buttered hot toast and then cut it up in finger lengths, place on a hot dish on a paper or napkin and serve for breakfast or for a savoury while quite hot.

Fillets Of Herring A La Bremont Filets De Hareng Marines A La Bremont

Cut in two some of Kruger's marinaded fillets of herrings in white wine; prepare some croutons as below, allowing one to each person, place the fillets of herrings on them, and garnish each straight down with shreds of French red chillies, French gherkins, and hard-boiled white of egg, arranging a line of Egg butter (see recipe) each side by means of a bag and small rose pipe. Dish en couronne for savoury or cold collation. For the crouton, cut strips of stale bread two inches and a half long by one wide; make little incisions in the centre of each, and fry in boiling fat till of a golden brown; drain and scoop out the centre where the incisions were made, and fill the hollow with egg butter and finish as above.

Fillets Of Herring A La Clarence Filets De Hareng A La Clarence

Take some of Kruger's marinaded herrings in mixed pickles sauce, roll up the fillets and place each on a slice of raw ripe tomato that is seasoned with a little salt, chopped French gherkin and salad oil; sprinkle over them some little pieces of pickle from the tin, a few slices of French gherkin and red chilli that have also been seasoned with a little salad oil, dish up on separate plates and serve one to each person. These can be served as a hors d'ceuvre or savoury.

Marinaded Herrings A La Connaught Harengs Marines A La Connaught

Take some hard-boiled eggs and cut them in slices lengthwise about a quarter of an inch thick, season them with a dust of coralline pepper, a little salad oil, chopped tarragon and chervil and eschalot, then place on each slice a stamped-out round of Kruger's marinaded fillets of herrings, and on the top of the fillets place two pieces of plainly cooked prawn or prepared crayfish (in bottles); garnish each of the tops with a few French capers, and dish them up on little round slices of raw tomato that have been seasoned similarly to the eggs. If these are to be used for a savoury, arrange them on a dish as in engraving. If for a hors d'ceuvre, dish them on small plates, allowing one to each person.