A second Dudley book of cookery and other recipes

of thick cream ; season with pepper and salt and a little chervil. Mix, and strain through muslin. Butter some small round moulds and fill with the mixture, and poach in a covered stewpan, taking care that they do not boil. When firm, let them remain in the moulds until cold, then turn them out. Butter a silver or earthenware dish, and place in it the small royales, cover them with thick cream and sprinkle thickly some grated Parmesan and Gruyère cheese, mixed. Place in a hot oven to brown. Do not allow them to boil, only to get very hot. Serve with them some cress or cucumber sandwiches. FONDANTS A LA CHESTER HALF a pound of flour, half a pound of butter, half a pound of grated Parmesan and Gruyère cheese mixed, a pinch of salt, a little cayenne and a few tablespoonfuls of water. Cut the paste into small rounds two inches in diameter ; gild them with beaten egg and bake in a moderate oven. Prepare the following cream : — Mix the yolks of six eggs with two-thirds of a pint of fresh cream ; season with salt and cayenne ; allow to set on a moderate fire until it is the consistency of custard. When the mixture is almost cold, finish it with five ounces of the best butter and as much grated cheese. Lay the cream thickly between the rounds of pastry ; press together, and serve very hot. The quantities above quoted are for a large party. CHEESE STRAWS FT1AKE two ounces of flour, three ounces of Parmesan cheese and two ounces of butter. Rub all together with the yolk of an egg, a little cayenne and salt, and enough water to mix into a smooth paste. Roll out and cut into strips. They can be twisted or left plain. Bake a golden colour, and serve on a napkin, piled up crossways. SCOTCH WOODCOCK FTIOAST some large slices of bread one-third of an inch thick and cover them with a preparation made with butter combined with some anchovy puree and a little very finely chopped capers. Sprinkle with grated Parmesan cheese ; glaze quickly at the salamander ; cut into rounds or squares, and serve very hot. SARDINES A LA DIABLE rTlAKE some sardines ; skin, bone and dry them ; coat them with mustard and cayenne ; dip in beaten egg and breadcrumbs ; fry in hot fat at the last moment and dish up on small fried croutons the shape of the sardines. SARDINES WITH PARMESAN CHEESE SIX or eight sardines, a quarter of a pound of flour, two ounces of grated Parmesan cheese, one egg, one ounce of butter, salt, cayenne or Krona pepper, and frying fat. Sift the flour on to a board ; make a well in the centre of the flour ; put in a pinch of salt, a little grated cheese, the yolk of the egg and a few drops of water. Work this into a stiff, but smooth, paste, which must be well kneaded for at least ten minutes. Place in the cool for half an hour. Cut the tails off six or eight sardines, skin and wipe gently with a damp cloth. Roll out the paste as thinly as possible and cut into oblong pieces ; oil the butter ; dip each sardine in butter and then roll in grated cheese ; place on a piece of paste, and roll up neatly, sealing the ends with white of egg. Drop into hot fat ; fry gently a golden brown ; take up and drain well ; sprinkle over with grated cheese, mixed with a pinch of cayenne or Krona pepper. Dish up with a garnish of fried parsley. LITTLE SARDINE ROLLS