A second Dudley book of cookery and other recipes

CAREFULLY remove the skins from the number of sardines required and wrap each neatly in a piece of puff paste, previously spread over with a little anchovy paste. Brush each roll over with yolk of egg ; sprinkle with grated Parmesan cheese and place on a baking-sheet. Mark the surface of the paste crossways with the point of a knife, and bake in a sharp oven for ten minutes. Serve hot, or cold, garnished with parsley. D’ARTOIS OF ANCHOVY "V/TAKE some good short d’ Artois pastry with- -*-*-*- out sugar. Cut it into strips (same as for sweet d’ Artois) about one inch wide, two inches and a half long ; place between two of the strips the following composition : — Two teaspoonfuls of puree of anchovies, mixed with good whipped cream and a little whole pepper and cayenne. These d’Artois can be served either hot or cold — as a savoury or for tea. DEVILLED TOAST a round of bread from a good tin loaf ^ about a quarter of an inch thick ; toast a nice brown ; butter plentifully on both sides, and put for a minute into the oven. Then sprinkle with black pepper, a very little salt, and a very little cayenne. Cut into finger-lengths, and dish up very hot. Serve with grated Parmesan cheese. SMOKED HADDOCK ON TOAST FT1AKE a good white smoked haddock and mince it, not too finely. Mix with it a little good creamy Bechamel sauce, the yolk of an egg, a little grated Parmesan cheese and season with a little cayenne pepper. Spread on buttered toast and cook in the oven. Serve very hot. CROUTES OF SMOKED HADDOCK HALF a dried haddock, half a pint of milk, two eggs, one shallot, one teaspoonful of chopped parsley, one ounce of butter, a little brown bread and some seasoning. Scald the fish ; remove the skin and bones ; break up the flesh into small pieces and put it in a saute pan with the milk. Cook until tender ; take up the fish ; drain and shred it as finely as possible. Melt the butter in a stewpan ; put in the shallot, peeled and finely chopped, also the parsley ; mix a little but do not allow it to brown ; then add the fish and stir over a gentle fire. Beat up the eggs ; add about two tablespoonfuls of the milk in which the fish was cooked ; season with a pinch of pepper and a pinch of nutmeg, and stir this into the pan containing the fish. When it begins to set, remove it from the fire. Have ready some neatly cut croutes of fried brown (or white) bread ; dress the mixture upon these, well heaped up ; garnish with parsley, and serve. This dish is good either for breakfast or lunch, or as an after-dinner savoury. SAVOURY CUSTARD (LIQUID) ONE whole egg, the yolks of two eggs, half a pint of clear consomme, two tablespoonfuls of cream, a little chives, parsley and tarragon, pepper and salt. Put the soup into a stewpan with the chives, parsley and tarragon, and allow it to simmer for a few minutes. Beat up the eggs and strain the soup into the eggs. Return to saucepan, place on fire and allow the custard to thicken. Remove to cool place, add the cream and serve in glass cups when cold. Some cress sandwiches should be served with the custard. CANAPES AUX CHAMPIGNONS TAKE some rounds of bread fried in butter and prepare a very good puree of mushrooms ; heap this upon the croutons, and serve. BEIGNETS OF MACARONI