Either red or white beans can be used, but the small flageolet is the best. Old beans might require longer cooking. 493. — Celery Salad. Cut some raw celery into thin slices about 1 inch long ; boil some eggs hard ; remove the yolks, and S UNI) HIES. 197 cut tlie whites into the same shaj)e and size as the celery ; have as nearly as possible an equal quantity of each. Mix together and dress with a cold ravigote or mayonnaise sauce. Spread a little of the sauce over the top ; pass the yolks of eggs through a wire sieve or colander, and sprinkle them over the top j also sprinkle a few capers. 494. — Chicken and Celery Salad (American). Cut some raw celery into ihin slices about 1 inch lonaf ; cut some cold boiled chicken into slices about the same length and thickness. Mix chicken and celery together with a mayonnaise, or cold ravigote sauce, or sharp sauce ; press this into a mould and turn it out, decorate the top with some chopped beet- root or capers, chopped gherkins, or slices of hard- boiled egg. 495. — Colbert Stuffing. Chop up 6 mushrooms ; 4 chives ; add 1 dessert- spoonful of chopped parsley, add pepper and salt✪ Haricot Bean Salad to taste, stew for at least half an hour in about half an ounce to 1 ounce of butter. Must form a paste. Use for stuffing vegetables, birds, fish. If you cannot get chives, use a couple of shallots or 1 small onion. 198 WHOLESOME COOKERY. 496. — Tomato Stuflmg. Proceed as above, but substitute 3 good-sized tomatoes for tbe mushrooms. 497. — Stuffed Olives. Eemove tbe stones from some French olives with- out breaking the olive in pieces. (The way to do this is to peel round the stone as if you were peeling the whole of an orange in one piece.) Prepare some anchovy butter from recipe 122 ; fill the olive with this mixture ; then pour some olive oil✪ Stuffed Olives over the olives ; let them stand for a .short time before serving them ; serve instead or as well as cheese, or before the soup. Allow from 4 to 6 olives for each person. 498. — Anchovy Eggs. Boil some eggs hard; peel and cut each egg in half (straighten the ends so that each half can stand firm on the dish) ; take out the yolk, and to each half- yolk pound up half a boned anchovy, and sufficient cream and butter to mix it into a smooth paste. Fill each half-white with the mixture, and serve the eggs alone before the soup, or with a lettuce salad✪ Anchovy Eggs, dressed with mayonnaise sauce. 4 eggs are sufficient for 6 persons. SUNDBISS. 199 499. — Caviare Eggs. Boil some eggs hard ; peel them, and cut them in halves lengthways j take out the yolks, and mix them with some caviare and lemon-juice, and pepper to taste; fill the empty half- white with this prepared caviare. Beat some butter to a cream ; lay a small wreath of this butter round the caviare. Serve before the soup. N.B. — The butter can be placed round the caviare (on the edge of the egg) by squeezing it through a small icing tube. 500. — Buttered Eggs (“ a la Guys ”). ✪ Buttered Eggs ('a la Guys')

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Either red or white beans can be used, but the small flageolet is the best. Old beans might require longer cooking. 493. — Celery Salad. Cut some raw celery into thin slices about 1 inch long ; boil some eggs hard ; remove the yolks, and SUNDRIES. cut the whites into the same shape and size as the celery ; have as nearly as possible an equal quantity of each. Mix together and dress with a cold ravigote or mayonnaise sauce. Spread a little of the sauce over the top ; pass the yolks of eggs through a wire sieve or colander, and sprinkle them over the top j also sprinkle a few capers. 494. — Chicken and Celery Salad (American). Cut some raw celery into thin slices about 1 inch long ; cut some cold boiled chicken into slices about the same length and thickness. Mix chicken and celery together with a mayonnaise, or cold ravigote sauce, or sharp sauce ; press this into a mould and turn it out, decorate the top with some chopped beetroot or capers, chopped gherkins, or slices of hardboiled egg. 495. — Colbert Stuffing. Chop up 6 mushrooms ; 4 chives ; add 1 dessertspoonful of chopped parsley, add pepper and salt to taste, stew for at least half an hour in about half an ounce to 1 ounce of butter. Must form a paste. Use for stuffing vegetables, birds, fish. If you cannot get chives, use a couple of shallots or 1 small onion. 496. — Tomato Stuffing. Proceed as above, but substitute 3 good-sized tomatoes for tbe mushrooms. 497. — Stuffed Olives. Remove the stones from some French olives without breaking the olive in pieces. (The way to do this is to peel round the stone as if you were peeling the whole of an orange in one piece.) Prepare some anchovy butter from recipe 122 ; fill the olive with this mixture ; then pour some olive oil over the olives ; let them stand for a .short time before serving them ; serve instead or as well as cheese, or before the soup. Allow from 4 to 6 olives for each person. 498. — Anchovy Eggs. Boil some eggs hard; peel and cut each egg in half (straighten the ends so that each half can stand firm on the dish) ; take out the yolk, and to each halfyolk pound up half a boned anchovy, and sufficient cream and butter to mix it into a smooth paste. Fill each half-white with the mixture, and serve the eggs alone before the soup, or with a lettuce salad, dressed with mayonnaise sauce. 4 eggs are sufficient for 6 persons. 499. — Caviare Eggs. Boil some eggs hard ; peel them, and cut them in halves lengthways j take out the yolks, and mix them with some caviare and lemon-juice, and pepper to taste; fill the empty half- white with this prepared caviare. Beat some butter to a cream ; lay a small wreath of this butter round the caviare. Serve before the soup. N.B. — The butter can be placed round the caviare (on the edge of the egg) by squeezing it through a small icing tube. 500. — Buttered Eggs (“ a la Guys ”).

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Haricot Bean SaladCaviare EggsCelery SaladChicken and Celery Salad (American)Colbert StuffingStuffed OlivesAnchovy EggsButtered Eggs ('a la Guys')

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