(2355). Shells Of Spinal Marrow Or Brains (Coquilles D'Amourettes Ou De Cervelles)

After the spinal marrow or brains have been prepared and cooked as explained in No. 1549, drain and cut them up in one-inch length slices, butter the interiors of either china or silver shells (Fig. 438), cover the insides with white bread raspings, fill the shells with the pieces of spinal marrow, and pour over a white Italian sauce (No. 484). Cover the tops with some well-seasoned bechamel sauce 'No. 409), besprinkle with bread-crumbs and parmesan cheese, add a little butter, and brown in a hot oven. Dress them crown-shaped on a folded napkin, garnishing with sprigs of green parsley.

(2356). Shells Of Squabs Baked (Coquilles De Pigecnneaux Gratinees)

After the squabs have been plucked, singed, drawn, well cleaned and boned, divide each one into four or six pieces, according to the size of the bird, then fry these colorless in butter with minced fresh mushrooms; after they are well done, pour off the fat and replace it by allemande sauce (No. 407), adding a little finely cut up chives. Butter some shells (Fig. 438), bestrew the bottoms with a. little bread-crumbs and fill them with the squabs; sprinkle more bread-crumbs over mixed with grated parmesan and brown with a salamander or in a hot oven. Instead of bread-crumbing the tops may be covered with chicken quenelle forcemeat (No. 89) and coated with butter, then breaded and browned in the oven, or else cover the shells with a thin flat made of puff paste fragments (No. 146), egg them over twice and bake in a moderate oven.

(2357). Shells Of Veal Or Lamb Sweetbreads, A La Harper (Coquilles De Ris De Veau Ou D'Agneau, A La Harper)

Braise unlarded sweetbreads; when cooked place them in a dish, pour over the stock and let get cold: merely cut them up into small three-sixteenths inch pieces, add to these half as much fresh mushrooms and a quarter as much unsmoked but salted red beef tongue, all cut the same size, and mix the pieces into some bechamel sauce (No. 409), seasoning with salt and pepper to taste. Butter some shells (Fig. 438), besprinkle each with bread-crumbs, fill with the above preparation and dust the tops with bread raspings and grated cheese; pour melted butter over and brown the surface to a fine color in a hot oven, then dress and serve on folded napkins.

(2358). Shells Of Terrapin With Hazel-Nuts (Coquilles De Terrapene Aux Noisettes)

Have a thick and well-seasoned bechamel sauce (No. 409); mix in with it four ounces of roasted hazel-nuts pounded to a pulp with a gill of sherry wine. Butter some shells, dust over with bread-crumbs, and fill the bottoms with the bechamel; over this lay some boned terrapin, sprinkle over a little fine sherry, and pour more sauce on top; throw over some bread-crumbs fried in butter and of' a fine color, then set the shells in the oven, and serve when the surfaces are nicely browned.

(2590). Shells Of Capon With Jelly (Coquilles De Chapon A La Gelee)

Cut up into small dice the white meats of a capon; put them in a bowl with a third of their quantity of cooked mushrooms cut the same size; season with salt, oil and vinegar, and let macerate for half an hour, then drain off the seasoning and put the salpicon into a mayonnaise (No. 606), stirring into it two spoonfuls of gherkins likewise cut in dice pieces. With this preparation fill some shells, have the tops bomb-shaped and. cover over with a thin layer of mayonnaise, then smooth the surface with a knife, decorate the top with fanciful cuts of truffles, gherkins and some beets; dress the shells on a folded napkin with sprigs of parsley in the center.

(2591). Shells Of Perch Or Red Snapper (Coquilles De Perche Ou De Red Snapper)

Cold shells are prepared with the same materials as the hot shells, using the cold meats of perch, red snapper, salmon, bass, sole, halibut, turbot. lobster or crawfish, the manner of preparation differing only. Cut the cold fish into small three-eighths of an inch dice and put them into a bowl with a third as much cooked mushrooms, as many truffles and a few spoonfuls of gherkins cut the same as the fish; season with salt, oil and vinegar and let macerate for a quarter of an hour. Drain the seasoning from the salpicon and replace it by a jellied mayonnaise (No. 613), and with this preparation fill up the shells, smoothing the surface to a dome and covering them over with a layer of the same mayonnaise; decorate the tops with detailsof smoked salmon, truffles, egg-white and gherkins, cut out with a column tube. Surround the base of each one of the domes with a string of chopped jelly pushed through a cornet.