A guide to modern cookery

absorb as much as possible of these. Then roll it into square layers of four-inch sides and one-eighth inch thick; cut these up into ribbons one-eighth inch wide; set them on buttered trays; bake them in a very hot oven, and serve them on a napkin. 2323—PANNEQUETS A LA MOSCOVITE Take some ordinary, unsugared Pannequets; cut them into rectangles three inches long by one and one-half inches wide. Coat them with caviare, flavoured with cayenne; roll them into cigarettes, and serve them on crystal hors-d’ceuvre dishes. 2324—PUDDING DE FROMAGE AU PAIN Set some thin slices of stale, buttered and cheese-sprinkled bread in a pie-dish. Having three-parts filled the dish with it, cover the slices with a preparation consisting of the yolks of four eggs mixed with one-quarter pint of broth—which quantities are suited to a pint dish. Sprinkle copiously with grated cheese; bake in the oven, and glaze at the last moment. 2325—SARDINES A LA DIABLE Take fresh sardines, if possible. Skin and bone them; coat them with mustard and cayenne; treat them a l’anglaise; fry them at the last moment, and dish them on small fried croitons, the shape of sardines. N.B.—Fresh anchovies and smelts may be prepared in the same way. 2326—SCOTCH WOODCOCK Toast some large slices of bread, one-third inch thick, and cover them with a very thick English butter sauce, combined with plenty of capers and anchovy purée. Sprinkle with grated Parmesan; glaze quickly at the salamander; speedily cut up into small rectangles, and serve very hot. 2327—TARTELETTES AGNES Line some grooved tartlet moulds with good paste, and garnish them with a preparation of Quiche with cheese, flavoured with cayenne. Cook them at the last moment, and, on taking them out of the oven, set a roundel of poached marrow rolled in pale melted meat glaze and chopped parsley on each tartlet. 5 2328—TARTELETTES A L’ECOSSAISE Take some tartlet crusts, baked without colouration, and garnish them at the last moment with a haddock purée, cohered with Béchamel sauce. 23290—TARTELETTES DE HADDOCK Garnish some colourlessly-baked tartlet crusts with a salpicon of poached haddock, mixed with curry sauce. Sprinkle the surface of each with fine raspings, and dish them on a napkin. 2330—TARTELETTES A LA FLORENTINE Garnish some colourlessly-baked tartlet crusts with Soufflé with Parmesan, combined with grated truffles and crayfishes’ tails cut into dice, and strongly seasoned with mignonette. Bake in the oven for about three minutes. 233I—TARTELETTES MARQUISE Line some tartlets with good paste; garnish their bottom and sides with a thread of gnochis preparation, laid by means of a piping-bag fitted with an even pipe, the orifice of which should be equal in diameter to macaroni. Fill up the tartlets with Mornay sauce flavoured with cayenne; sprinkle with grated cheese, and bake in a fierce oven. 2332—TARTELETTES A LA RAGLAN Garnish the bottom of some colourlessly-baked tartlets with a smoked herring-milt purée. Cover the latter with haddock soufflé, shaped like a hive by means of a piping-bag fitted with a small, grooved pipe. Place in the oven for six minutes, and serve instantly. 2333—TARTELETTES A LA TOSCA Garnish some tartlet crusts with crayfishes’ tails, prepared “4 l’Américaine.’’ Cover with Soufflé with Parmesan, and place in the oven for three minutes. 2334—TARTELETTES A LA VENDOME Line some tartlet moulds with good paste; prick the bottom of each, and garnish them with the following preparation. For twelve tartlets:—One and one-half oz. of chopped shallots, heated in butter; three oz. of sautéd and finely chopped