A guide to modern cookery

2311—CONDES AU FROMAGE Prepare a ribbon from puff-paste trimmings, as in the case of No. 2299. Spread thereon a thick layer of very reduced Béchamel sauce, ’ flavoured with cayenne, and combined, when cold, with very small dice of Gruyére and Parmesan. Cut up and cook as for No. 2299. 2312—CREME FRITE AU FROMAGE Mix together four oz. of flour, two and one-half oz. of rice cream, three eggs, and two egg-yolks. Dilute with one pint of milk; season with salt, cayenne, and nutmeg; boil, and cook for five minutes over an open fire, stirring incessantly the while. Add four oz. of grated Gruyére; spread this preparation on a buttered tray; leave it to cool, and then cut it into elongated lozenges. Roll the latter in beaten egg and bread-crumbs mixéd with grated cheese, and fry them at the last moment. Dish them on a napkin. 2313—CROQUETTES DE CAMEMBERT Dilute two oz. of flour and two oz. of rice cream with onethird pint of milk. . Add one Ib. of cleaned camembert, cut into dice, five oz. of butter, salt, cayenne, and nutmeg. Cook the preparation, stirring it the while; cool it; spread it on a tray; mould it to the shape of small quoits; treat these twice a l’anglaise, and fry them. 2314—DELICES DE FOIE GRAS Take some fresh, well-seasoned foie gras, studded with truffles, and covered with slices of bacon, and poach it in a basin with good aspic jelly flavoured with dry champagne or Rhine wine. Leave to cool for twenty-four hours; clear the jelly of grease, first by means of a spoon, and then with boiling ~ water. Serve the preparation as it stands, very cold, and accompany it with grilled, crisp, and very hot slices of bread-crumb. 2315—DIABLOTINS These are very small, poached Gnochi, sprinkled with grated cheese, flavoured with a very little cayenne, and set for their gratin to form at the last moment. 2316—FONDANTS AU CHESTER Moisten one-half Ib. of flour, an equal quantity of butter and grated cheese, a pinch of salt, and a very little cayenne, with a few tablespoonfuls of water. Cut the paste into small galettes, two inches in diameter; gild them with beaten eggs; streak them with a fork, and bake them in a moderate oven. When cold, pair the galettes off, and stick them together with a tablespoonful of fondant cream, prepared thus :— Mix six egg-yolks with two-thirds pint of cream; season with salt and cayenne; leave to set on moderate fire, like an English custard, and, when the preparation is almost cold, finish it with five oz. of best butter and as much grated cheese. 2317—ANGES A CHEVAL Wrap some fine oysters, each in a thin slice of bacon. Impale them on a skewer; season and grill them, and dish them on small pieces of toast. . Sprinkle with bread-crumbs and cayenne when about to serve. 2318—BROCHETTES D’HUITRES LUCIFER Poach some fine native oysters in their own liquor; clear them of their beards; dry them, and dip them in thin mustard. Impale them, six at a time, on skewers, and treat them a Vanglaise. Fry them at the last moment, and dish them on a napkin. 2319—OMELETTE A L’ECOSSAISE Take some fresh herring milts; salt them; sprinkle them with cayenne and chopped chives, parsley, and chervil; wrap each in a thin slice of smoked salmon, and poach them gently in butter. Set them aslant in the centre of an ‘‘ omelette aux fines herbes ’’; cover them well with the latter, and roll it up. 2320—OMELETTE AUX FINES HERBES See No. 502. et eS ee 2321—GRILLED BONES Take the trimmed bones of a roast sirloin, and let there be still some meat upon them. Sprinkle them with cayenne; coat them with mustard, and grill them. 2322—PAILLETTES AU PARMESAN Prepare some puff-paste with two-thirds lb. of butter; roll it out ten times, dusting it and the table well the while with grated Parmesan and a little cayenne, that the paste may