Salads, sandwiches, and savouries

powder. When the curry is cooked and the mince as hot as it can be short of boiling, pour it on to little fried croutons, and serve moistened with a dessertspoonful of good gravy or rich brown sauce on each. (Ham, tongue, lobster, prawns, shrimps, etc., are all excellent thus.) Cassolettes a la Strasbourg. — Have ready some boat-shaped cases of cassolette pastry, garnish the edges by means of bag and pipe with a little edge of butter, dust this lightly with chopped lax or coralline pepper as you please, place a tiny column of pate de foie gras (cut with a plain column cutter) in the centre of each, and fill up the cassolettes with a mixture of chopped olives, tongue, French gherkin, apple, and the trimmings of the foie gras, all seasoned with oil, vinegar, pepper, and salt, and serve garnished with Julienne strips of crisped celery, tossed in oil, vinegar, salt, and pepper, and sprinkled with minced tarragon and chervil. Cassolettes a la Cazanova. — Have ready some small boat-shaped or round cassolettes, and lay in each a cube of foie gras, or of any rich pfitc to taste, and mask this entix-ely with white mayonnaise (made with cream and lemon juice instead of oil and vinegar), into which you have previously stirred Julienne strips of truffles and of hard-boiled egg white. Fonds d'Artichauts au Foie Gins. — Drain well some small cooked, or canned, artichoke bottoms, and season lightly with oil, vinegar, minced tarragon, chervil, salt, and pepper ; place on each a round slice of foie gras, then cover with raw tomato cut into dice, shred and crisped celery, and some rolled slices of cucumber similarly seasoned, and on the top of the pile set a stoned olive, farced with stiff mayonnaise. If preferred, a piece of lobster, or a mince of cold game, or a prawn, or an anchovy and some capers may be used instead of the foie gras, but in that case the name must be altered. Biscuits a la Diahle. — Mix well a tablespoonful of finely chopped ham, a dessertspoonful of minced capers, the same of minced anchovies, a full gill of rich espagnole sauce, a good spoonful of sheriy, and a tiny dash of cayenne. Stir it all over the fire till quite hot, have ready some hot devilled biscuits, pile the mixture on these, dusting them with coralline pepper and grated Parmesan cheese, and serve as hot as fire and pepper will make them. Olives a la St. Augustin. — Turn some olives, and with a bag and small pipe fill them with pate de foie gras previously sieved ; stand each olive in a little bouche mould (quarter of an inch deep), and fill the mould with just liquid aspic, garnishing each with a little chervil. When firm turn out and set each on a square croute thickly spread with ham butter. This dish can be varied to taste ; for instance, if the olives are stuffed with a fillet of anchovy, or a little anchovy butter, and placed, when set, on croutes piled with shrimp or prawn butter, they become Olives a la Normande. Or, the olives may be stuffed with rich mayonnaise or tartare sauce, and the croutons spread with lobster seasoned with oil and .vinegar, and mixed with just liquid aspic, the whole being spread on the croutes before it is actually set, and served as Oroides de Homard a la Mayonnaise, or a la Tartare. This may serve to show how this dish may be varied.