Cookery for every household

with some bloater or other savoury paste, season to taste, and rub the mixture through a hah- sieve. Put this mixture into a forcing bag with a small rose pipe, force some into each olive, and then stand them in the setting aspic. When firm, place the cups on small biscuits that have been buttered and sprinkled with finely-chopped parsley. Force out a little more of the paste round the edges, and decorate with tiny sprigs of parsley or chervil. 2292. Oyster Canapes (Canapes aux Huitres) Brown bread and butter. ! Sliced cucumber. Oysters. | Seasoning. Cut some neat rounds of brown bread and butter, and lay a thin slice of crisp cucumber on the top of each. Then place a fresh and bearded oyster on the top of the cucumber, and season with salt, lemon juice, and a pinch of cayenne or coralline pepper. If used as a hors-d’oeuvre, serve two or three to each person. Note. — The oyster may be surrounded with a little caviare if wished. 2293. Oysters with Caviare Serve the oysters in their deeper shell, putting about a tea-spoonful of seasoned caviare below each. Garnish with tiny sprigs of parsley, and hand cut lemon and brown bread and butter separately. Take as many small moulds as required, and just sufficiently large to hold an olive comfortably with a little jelly round. Set a very little liquid aspic at the bottom of each, then decorate with tiny rounds of red radish with a fancy-shaped piece of white of egg in the middle. Then set the garnish with a little more aspic. Stuff an equal number of olives with anchovy or any other good savoury butter, place one in each mould, and fill up with more liquid aspic. Place in a cool place to set, then turn Out on small dishes and garnish with a little cress. 2294. Oysters a la Mayonnaise Fresh oysters. Mayonnaise sauce. Aspic jelly. A few radishes. Small cress or chervil. Croutes fried bread. Choose large fresh oysters, bring them to the boil in their own liquor, then drain them and remove the beards. Place them on a wire draining tray, and coat them with mayonnaise sauce to which a little liquid aspic jelly has been added. Allow this coating to set, placing the draining tray on ice if possible. Then decorate the oysters with tiny rounds of the red part of radish to imitate berries, and small leaves of chervil, or mustard and cress. Pour a little liquid aspic very gently over them to set the decoration and make the surface glossy, and set again. Serve each oyster on a croute of fried bread and garnish round the edges with chopped aspic put through a forcing bag. 2295. Prune and Cheese Savoury (Pruneaux farcis au Fromage) Stewed prunes. I Mayonnaise sauce. Grated cheese. | Lettuce. Choose good prunes, stew them until tender, but not broken, drain them and let them cool. Then remove the stones carefully without breaking the prunes in pieces. Take some grated Cheddar or Gruyere cheese, and moisten it with thick mayonnaise sauce. Season the mixture well and put a little into each prune, giving each its original form. Serve them on small leaves of round lettuce, pouring over a little more mayonnaise if desired. Sprinkle with finely-chopped parsley or a little coralline pepper. Note. — After stuffing, the prunes may be dipped in a little liquid aspic to give them a glossy appearance. 2296. Little Croustades of Salmon 7 or 8 pastry croustades. 2 table-sps. cooked salmon.