High-class cookery recipes

Have some croutes of bread fried in rounds and spread with foie-gras; the olives stoned and stuffed with foie-gras, one olive on each croute, with a little spray of tarragon or chervil on each olive. Canapes de Laitance. Ingredients, Two Bloaters with soft roes. One ounce of Butter. Fried Croutons of Bread. One Egg. Salt and Cayenne. Take the roes out of the bloaters and put them on one side; pound the flesh of the fish in a mortar with the butter, egg, and seasoning, and pass through a wire sieve. Put a little heap of this mixture on each crouton, with a piece of the roes on the top ; bake for ten minutes in a moderate oven and serve very hot. Cassolettes à l'Albanny. Cut some crolites of bread three inches long and one inch wide, cut out the middle and fry the croutes a nice brown. Have two ounces of anchovy or bloater paste ; cut in pieces three soft roes of bloaters, six oysters cut in four. Saute these all together in one ounce of butter, two drops of lemon juice and cayenne; then fill in the cassolettes. Prepare some buttered egg mixture not too much cooked, and pour a teaspoonful over each cassolette. Serve hot. SAVOURIES. Cassolettes of Potato. Take the same mixture as potato croquettes (see p. 161), make it up into balls, egg and bread-crumb them, shape them into cases, cutting a lid with a pastry cutter. Fry them in very hot fat ; lift off the lid, take out the soft part of the potato, fill in with chicken, oyster, game, anything of that kind which you like, put the little lids on again, and serve with fried parsley. Cassolettes of Rice. Ingredients, Half a pound of Eice. One pint of White Stock. One Egg. Bread-crumbs. Pepper and Salt. Well wash the rice and boil it in the stock until quite tender ; then pack it down in a sautepan and press it till quite cold. Now cut out patty cases of the rice with a pastry cutter, making a lid with a smaller cutter. Egg and bread-crumb these cassolettes, fry them a nice brown in very hot fat. Lift the lid and fill the cases with any savoury mixture you like, replace the lid, and serve with fried parsley. Choufleur au Gratin. Ingredients. A nice Cauliflower. Two ounces of grated Parmesan Cheese. One ounce of Butter. Half an ounce of Flour. One gill of cold Water. One tablespoonful of Cream. Cayenne Pepper. Salt. Take a moderate-sized cauliflower, close and white, cut the stalk quite close, and cut away the outer withered leaves. Put it head down into a large saucepan, with plenty of fast-boiling water, slightly salted, and let it boil until tender; it will take from fifteen to twenty minutes. If it turns over in the water, as it is apt to do, it must be turned back again with a fork, for the flowers keep whiter well under the water. Care must be taken to remove any scum that rises. When the centre of the flower yields to pressure, it is done. Take it up carefully with a slice, and drain it over a sieve. But while it was boiling, the sauce should have been made.