Mrs. Roundell's Practical cookery book

Sardine Bouchees. — Drain six sardines and three anchovies, pound them in a mortar with enough butter to moisten them and three hard-boiled yolks of eggs. Pass through a sieve, add a little more butter, and two ounces of breadcrumbs, season with white pepper and cayenne, and sprinkle some minced parsley over. Line some deep tartlet moulds with puff paste, fill them with the mixture, bake them in a quick oven, and serve them cold, garnished with parsley. Chicken Bouchees. — Fry round croutons in butter ; when cold spread each thinly with mayonnaise or tartare sauce. Upon this arrange a layer of little slices of cold chicken, then some lettuce very finely shred, and finish with a filleted anchovy at the top. Bouchees a la Dauphine. — Choose twelve bouchee moulds, line them with melted aspic jelly an eighth of an inch thick, keep them on ice, fill them with anchovy cream, and when set turn them out. Dish in a circle, garnish with hard-boiled eggs and cress. For the anchovy cream: Take four hard-boiled yolks of egg, twelve fillets of anchovy, and two tablespoonfuls of mayonnaise sauce. Pound, pass all through a hair sieve, add a gill of diluted aspic, and fill the hollows of the lined moulds. Let this set. [Wyvern.] Cremes aux Champignons.— Peel and remove the stalks from half a pound of light-coloured mushrooms, and scrape out the gills with a silver spoon. Cut up the mushrooms, sprinkle them with salt and lemon-juice, and cover them. Flavour two gills of milk with the mushroom trimmings well wiped and finely minced, season with salt and white pepper, boil it up, and simmer for ten minutes. Strain this off, wipe out the pan, put into it half an ounce of butter and the same of flour, mix, add the strained milk, and the cut-up mushrooms. Boil up again, and simmer, adding a quarter of an ounce of gelatine, and stirring carefully. When the mushrooms are quite soft, empty the contents of the pan upon a hair sieve, and pass all through it. COLD SAVOURIES Add half a gill of whipped cream, mix well, pour into small darioles, and set over ice. Serve garnished with watercress. [Wyvern.] Dutch Herring'S. — These are salted and prepared differently from our English kippered herrings, and are imported from Holland in small tubs. Before they are used they must be washed, dried, and soaked in milk. Cut off the heads and tails of the herrings, split them down the centre, and divide each half into fillets. Lay the herrings in an oblong dish, garnish with hard-boiled eggs, and pour over the herrings this sauce : Mix four tablespoonfuls of salad oil and two of tarragon vinegar, and add half a teaspoonful of minced parsley, of shallot, and of gherkins. Season with pepper and salt.