whipped cream, garnished with pistachios and
angelica.
Brioches. — Light milk dough bun or border shapes,
baked, sometimes filled with cream.
Cornets k la creme. — Wafer biscuits rolled up as
cornets, and filled with whipped cream.
— au nougat. — Sugar and almonds boiled to the
crack, shaped into cornets, and filled with cream.
Dominos. — Domino-shaped g^noise pastry, iced over,
and suitably decorated.
Eclairs. — Finger shapes of choux paste, baked, filled
with cream, and iced with coffee or chocolate icing.
Madeleines. — Small cakes of the gdnoise class,
baked in tartlet moulds or patty pans.
Tarte aux pommes.
Tarte aux prunes.
Tartes aux fruits.
Tartes (tourtes).
Tourte au chocolat.
Tourte au citron.
Tourte aux fruits.
Tourte aux marrons.
Tourte de noix.
Tourte a l' orange.
Tourte au pain bis.
Tourte au punch.
Tourte au rhum.
Tourte a la sableuse
Apple tart.
Plum tart.
Fruit tarts or fruit pies.
Tarts and pies.
Chocolate cake.
Lemon cake.
Open fruit tart.
Chestnut cake.
Walnut cake.
Orange cake.
Brown bread cake.
Punch cake.
Rum cake.
A kind of flat sponge cake.
SAVOURIES
192
Nids d’oiseaux (Birds’ Nests). — Egg and almond
paste shaped like birds’ nests, baked, and filled
with whipped cream, flavoured with apricot mar-
malade ; small comfits to imitate eggs are put on
top.
Palmiers OP Ppussiens.— Thin puff paste dredged
with castor sugar and rolled up, cut into round
slices, and baked.
Quillets. — Small tartlets filled with madeleine mix-
ture, centre scooped out when baked and filled
with almond cream, decorated with whipped cream.
Smelles (Soles). — Oval shapes of thin puff paste,
rolled in castor sugar, and baked.
Tranches a la neige. — Slices of rich almond short
crust pastry, lined with jam, spread over thickly
with meringue mixture, and baked in slow oven.
Tuilles. — Meringue and almond paste, shaped and
baked like macaroons.
ENTREMETS, SAVOUREUX, ETC.
AFTER DINNER SAVOURIES AND
BREAKFAST DISHES.
Fish Savouries.
Anchois f arris.
Beignets de filets de hareng.
Canapes de thon marines.
Caviar de Russie aux blenis.
Caviar sur canapes a la
Diable.
Crevettes a la Diable.
Ecrevisses d la Diable.
Filets de harengs fumes au
from age.
Laitance de cabillaud fume
sur croutons.
Laitance de maquereau a la
Diable.
Failles au parmesan d la
Yarmouth.
— d V Anchois.
Souffles a la Yarmouth.
Stuffed anchovies.
Fritters of kipper fillets.
Tunny fish on toast.
Small thin pancakes spread
with Russian caviare, and
rolled.
Devilled caviare on toast.
Devilled shrimps.
Devilled crayfish.
Fillets of kippered herrings
with cheese.
Smoked cod’s roe on toast.
Devilled mackerel’s roe
and bones.
Cheese straws twisted with
strips of bloater fillets.
Cheese straws twisted with
anchovy fillets.
Cheese and bloater paste
souffles.
Allumettes d’anchois (Anchovy Matches).— Short
paste crust, spread with anchovy paste, and cut
into thin strips.
FISH SAVOURIES
193
AnchoiS frits. — Fried anchovies.
Eclairs d’anchois. — Small anchovy pasties.
Beignets de Poisson.— Fish fritters.
— fumes. — Smoked fish fritters.
Bisquits au beurre d’anehois.— Anchovy butter
biscuits.
Bonnes-bouehes aux huitres.— Oyster tit-bits.
Canapes a la creme de laitanees.— Blanch some
cod’s roe (fresh), pound in mortar, and add whipped
cream and seasoning ; dress on little canapes of
fried bread, finger, oval, or oblong shapes ; sprinkle
over with lobster coral and krona pepper, heat in
sharp oven, and dish up.
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whipped cream, garnished with pistachios and
angelica.
Brioches. — Light milk dough bun or border shapes,
baked, sometimes filled with cream.
Cornets k la creme. — Wafer biscuits rolled up as
cornets, and filled with whipped cream.
— au nougat. — Sugar and almonds boiled to the
crack, shaped into cornets, and filled with cream.
Dominos. — Domino-shaped g^noise pastry, iced over,
and suitably decorated.
Eclairs. — Finger shapes of choux paste, baked, filled
with cream, and iced with coffee or chocolate icing.
Madeleines. — Small cakes of the gdnoise class,
baked in tartlet moulds or patty pans.
Tarte aux pommes.
Tarte aux prunes.
Tartes aux fruits.
Tartes (tourtes).
Tourte au chocolat.
Tourte au citron.
Tourte aux fruits.
Tourte aux marrons.
Tourte de noix.
Tourte a l' orange.
Tourte au pain bis.
Tourte au punch.
Tourte au rhum.
Tourte a la sableuse
Apple tart.
Plum tart.
Fruit tarts or fruit pies.
Tarts and pies.
Chocolate cake.
Lemon cake.
Open fruit tart.
Chestnut cake.
Walnut cake.
Orange cake.
Brown bread cake.
Punch cake.
Rum cake.
A kind of flat sponge cake.
SAVOURIES
192
Nids d’oiseaux (Birds’ Nests). — Egg and almond
paste shaped like birds’ nests, baked, and filled
with whipped cream, flavoured with apricot mar-
malade ; small comfits to imitate eggs are put on
top.
Palmiers OP Ppussiens.— Thin puff paste dredged
with castor sugar and rolled up, cut into round
slices, and baked.
Quillets. — Small tartlets filled with madeleine mix-
ture, centre scooped out when baked and filled
with almond cream, decorated with whipped cream.
Smelles (Soles). — Oval shapes of thin puff paste,
rolled in castor sugar, and baked.
Tranches a la neige. — Slices of rich almond short
crust pastry, lined with jam, spread over thickly
with meringue mixture, and baked in slow oven.
Tuilles. — Meringue and almond paste, shaped and
baked like macaroons.
ENTREMETS, SAVOUREUX, ETC.
AFTER DINNER SAVOURIES AND
BREAKFAST DISHES.
Fish Savouries.
Anchois f arris.
Beignets de filets de hareng.
Canapes de thon marines.
Caviar de Russie aux blenis.
Caviar sur canapes a la
Diable.
Crevettes a la Diable.
Ecrevisses d la Diable.
Filets de harengs fumes au
from age.
Laitance de cabillaud fume
sur croutons.
Laitance de maquereau a la
Diable.
Failles au parmesan d la
Yarmouth.
— d V Anchois.
Souffles a la Yarmouth.
Stuffed anchovies.
Fritters of kipper fillets.
Tunny fish on toast.
Small thin pancakes spread
with Russian caviare, and
rolled.
Devilled caviare on toast.
Devilled shrimps.
Devilled crayfish.
Fillets of kippered herrings
with cheese.
Smoked cod’s roe on toast.
Devilled mackerel’s roe
and bones.
Cheese straws twisted with
strips of bloater fillets.
Cheese straws twisted with
anchovy fillets.
Cheese and bloater paste
souffles.
Allumettes d’anchois (Anchovy Matches).— Short
paste crust, spread with anchovy paste, and cut
into thin strips.
FISH SAVOURIES
193
AnchoiS frits. — Fried anchovies.
Eclairs d’anchois. — Small anchovy pasties.
Beignets de Poisson.— Fish fritters.
— fumes. — Smoked fish fritters.
Bisquits au beurre d’anehois.— Anchovy butter
biscuits.
Bonnes-bouehes aux huitres.— Oyster tit-bits.
Canapes a la creme de laitanees.— Blanch some
cod’s roe (fresh), pound in mortar, and add whipped
cream and seasoning ; dress on little canapes of
fried bread, finger, oval, or oblong shapes ; sprinkle
over with lobster coral and krona pepper, heat in
sharp oven, and dish up.