a little butter ; tbeu serve at once on very hot finger croutons, well dusted with cayenne and coralline pej)per, Tabasco, or Worcester sauce, and a little minced chives and parsley, and serve very hot. Laitances cl la Sefton. — Cook some herring roes as above, and sieve them whilst hot with washed and boned anchovies (using one of these for four or five roes), then mix lightly into this puree a finely minced gherkin and some stiffl.y whipped cream, and pile this up en pyramide on a biscuit-crisp crouton, and seiwe dusted with lobster coral or coralline pepper✪ Laitances d la Liable, with a garnish of seasoned watercress. Where economy, and a small family, have to be considered, the roes should be saved from the fish sent for table, and either cooked separately or removed just as the cooked fish is being sent to table. Either soft or hard roes may be used, but the former are most delicate. Devilled Roe and MacJcerel Bones. — When broiled mackerel is served for dinner, remove the soft roe and the spine after cooking, cut the latter into two-inch lengths, dip in liquefied butter, season thickly with salt, freshly ground black pepper, and devil paste, strew with fine bread-crumbs, and broil till crisp, then ser^'-e on buttered toast✪ Devilled Roe and Mackerel Bones with a piece of the hot roe seasoned with pepper and lemon juice on each. Mind it is as hot as fire and pepper can make it. Bloater Roe Toast. — Rub up together loz. of butter, one tablespoonful of anchovy paste, cayenne, and a little lemon juice, spread this thickly on hot buttered toast, and lay on each half a cooked and very hot soft bloater roe✪ Bloater Roe Toast, and serve. Another . SAVOURIES. 73 version of this is made by broiling two soft-roed bloaters, then when cooked lift out the roes, keep them hot, and pound the fish, after boning it, with one egg, loz. of butter, and salt and cayenne to taste. Pile this on finger croutons, lay a piece of the roe on each, dust with pepper and minced parsley and a morsel of butter (or use a tiny pat of maitre d’hotel butter), and set it in the oven till quite hot. Laitances a la Madras. — Cut some thin slices of fat bacon, spread these with chutney and minced capers, and lay on each a piece of well-washed bloater roe, seasoned with pepper and lemon juice, skewer lightly, and fry or broil and serve very hot on fried croutons✪ Laitances a la Madras. Chicken livers cooked thus, and known as foie de volaille a la diahle, are excellent. Laitances aux Huitres. — Prepare some croutes creuses (see chapter on ‘‘Garnishes”), and lay in each a cooked, soft, herring roe, and on this two or three bearded oysters, seasoned with lemon juice and pepper, sprinkle with a little liquefied butter✪ Laitances aux Huitres, and set in the oven till very hot. Petites Caisses d la St. James. — Have ready some little cheese pastry-lined cases. Clean and blanch four sets oE herring or mackerel roes, and cut them into dice. Have ready a gill of rich white sauce strongly flavoured with grated Parmesan cheese, and stir into this the herring roes and half their bulk of Gruyere, also cut into dice, with a small teaspoonful each of French and Enghsh mustard, and stir it all over the fire till hot ; then fill the cases with this, cover quickly with a mering-ue of three or four egg whites✪ Petites Caisses d la St. James 74 SALADS, SANDWICHES, &c. whipped stiffly with coralline pepper, and serve at once, very hot.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

a little butter ; tbeu serve at once on very hot finger croutons, well dusted with cayenne and coralline pej)per, Tabasco, or Worcester sauce, and a little minced chives and parsley, and serve very hot. Laitances cl la Sefton. — Cook some herring roes as above, and sieve them whilst hot with washed and boned anchovies (using one of these for four or five roes), then mix lightly into this puree a finely minced gherkin and some stiffl.y whipped cream, and pile this up en pyramide on a biscuit-crisp crouton, and seiwe dusted with lobster coral or coralline pepper, with a garnish of seasoned watercress. Where economy, and a small family, have to be considered, the roes should be saved from the fish sent for table, and either cooked separately or removed just as the cooked fish is being sent to table. Either soft or hard roes may be used, but the former are most delicate. Devilled Roe and MacJcerel Bones. — When broiled mackerel is served for dinner, remove the soft roe and the spine after cooking, cut the latter into two-inch lengths, dip in liquefied butter, season thickly with salt, freshly ground black pepper, and devil paste, strew with fine bread-crumbs, and broil till crisp, then ser^'-e on buttered toast with a piece of the hot roe seasoned with pepper and lemon juice on each. Mind it is as hot as fire and pepper can make it. Bloater Roe Toast. — Rub up together loz. of butter, one tablespoonful of anchovy paste, cayenne, and a little lemon juice, spread this thickly on hot buttered toast, and lay on each half a cooked and very hot soft bloater roe, and serve. Another . SAVOURIES. 73 version of this is made by broiling two soft-roed bloaters, then when cooked lift out the roes, keep them hot, and pound the fish, after boning it, with one egg, loz. of butter, and salt and cayenne to taste. Pile this on finger croutons, lay a piece of the roe on each, dust with pepper and minced parsley and a morsel of butter (or use a tiny pat of maitre d’hotel butter), and set it in the oven till quite hot. Laitances a la Madras. — Cut some thin slices of fat bacon, spread these with chutney and minced capers, and lay on each a piece of well-washed bloater roe, seasoned with pepper and lemon juice, skewer lightly, and fry or broil and serve very hot on fried croutons. Chicken livers cooked thus, and known as foie de volaille a la diahle, are excellent. Laitances aux Huitres. — Prepare some croutes creuses (see chapter on ‘‘Garnishes”), and lay in each a cooked, soft, herring roe, and on this two or three bearded oysters, seasoned with lemon juice and pepper, sprinkle with a little liquefied butter, and set in the oven till very hot. Petites Caisses d la St. James. — Have ready some little cheese pastry-lined cases. Clean and blanch four sets oE herring or mackerel roes, and cut them into dice. Have ready a gill of rich white sauce strongly flavoured with grated Parmesan cheese, and stir into this the herring roes and half their bulk of Gruyere, also cut into dice, with a small teaspoonful each of French and Enghsh mustard, and stir it all over the fire till hot ; then fill the cases with this, cover quickly with a mering-ue of three or four egg whites 74 SALADS, SANDWICHES, &c. whipped stiffly with coralline pepper, and serve at once, very hot.

Salads, sandwiches, and savouries