Recipes for high-class cookery

For dishing. — 6 croutes of fried bread. Parsley and coralline pepper Fry the fish and gherkin in the butter, moisten with the cream and add the seasonings. Pile neatly on the toast. Garnish, and serve hot. [ 158 ] stuffed mushrooms. 6 medium flap mushrooms. 1 teaspoonful butter. ^ ,, chopped onion. 1 dessertspoonful chopped ham. 1 teaspoonful chopped parsley 1 tablespoonful bread-crumbs, Pepper and salt. A little sauce. For dishing. — 6 croutes of fried bread. Wash the mushrooms, remove the skin and stalks, and trim into equal-sized rounds. Chop the trimmings finely. Fry the onion in the butter, add the other ingredients, and moisten with the sauce. Pile the mixture on the mushrooms ; bake in a moderate oven for about fifteen minutes till soft. Dish on the croutes and decorate with coralline pepper. SCOTCH WOODCOCK. 2 slices of toast. 1 hard-boiled egg. 2 anchovies. 1 oz. butter. 1 teaspoonful anchovy paste or essence. Pinches of cayenne and white pepper. Custard. 2 raw yolks, or 1 whole egg. 1 dessertspoonful chopped 1 gill hot milk. parsley. Pepper and salt. Remove the skin from the anchovies, and rub these with the hard-boiled yolks [ 154 ] through a sieve. Add the butter, anchovy essence, and seasonings, and work altogether till quite smooth. Sandwich these between the slices of toast and cut into fingers. Arrange these on a dish. Beat the yolks, add the milk, stir over the fire till it thickens, then season thoroughly, and pour the custard over the toast. Rub the butter into the flour, add the cayenne ; beat the yolk with the anchovy essence, carmine, and a little water ; mix dry ingredients to a firm paste. Roll out and cut into straws. Bake without colouring in a moderately hot oven. Serve hot ANCHOVY STRAWS. 2 oz. flour. I oz. butter. 1 teaspoonful anchovy essence. Cayenne, carmine. Little yolk of egg and cold water. [ 155 ] ANCHOVY STRAWS A LA ROYALE. Anchovy biscuits as above. | Anchovy butter (2 oz.). Spread a little butter on the anchovy biscuits and sandwich two together. Decorate with the butter piped in a pretty design on the top. FARCED OLIVES. 6 olives. 6 cheese biscuits. 1 oz. anchovy butter. Cress or chervil. 3 anchovy fillets. Stone the olives and farce them with the butter. Place them on the biscuits, and twist a half anchovy round each. Pipe the remainder of the butter round and decorate with cress. Maitre d hotel butter, foie-gras, etc., may be substituted for the anchovy butter. [ 156 ] TOMATO CHEESE. Decoration. — Aspic jelly. Truffle. Filling. ½ pint fresh tomato puree. 1 tablespoonful Parmesan ^ oz. gelatine. Cayenne pepper. cheese. 1 gill aspic jelly. Salt Carmine. Dishing. — Chopped jelly. Line and decorate some small dariole moulds. Dissolve the gelatine in the aspic jelly, allow it to cool, add it to the tomato puree with the cheese and seasonings. Colour it if necessary and mould when setting. Turn out, and garnish with chopped jelly. N.B. — This mixture may be moulded in a border mould and dished with salad. [ 157 ] TIMBALES OF HADDOCK A LA GENOISE. Aspic jelly. Sieved yolk of egg. Chopped parsley. Decorate some small moulds. Chop the haddock very finely ; add the sauce, the cream half - beaten, and the seasonings. Add the aspic jelly, and leave till beginning to thicken, then mould. Turn out when set and garnish with chopped jelly.