— Nantua. — Rounds of toasted bread spread
with green herb butter, stoned olives stuffed
with anchovy placed in centre of each, with a
prawn or crayfish tail.
— de sardines. — Sardines on toast.
Coquille de homard.— Scalloped lobster.
Crabe aux ceufs a la Diable.— Curried crab and
egg.
— sur canapes k l’lndienne.— Curried crab on
toast.
— a la tomate.— Crab with tomato purde.
Croustade de sardines au fromage.— Sardines
in pastry crusts with grated cheese.
Croutons d’anehois aux fines herbes.— Savoury
anchovy paste on toast.
— au fromage. — Anchovy fingers with cheese.
— a l’lndienne. — Curried anchovies on toast.
Croutes de merluche fume.— Smoked haddock
mixed with bechamel sauce, cheese, and egg yolk,
and heated ; spread on buttered toast and baked.
Homard au gratin. — Baked lobster, gratin style.
Huitres a FAmericaine. — Grilled oysters with
tomatoes.
— au beurre. — Broiled oysters in butter.
— k la Colbert. — Marinated oysters, drained,
egged, crumbed, and fried in sweet oil; served
with sauce Colbert.
— a l’Horly. — Marinated oysters dipped in frying
batter and fried in deep fat ; garnished with slices
of lemon and parsley ; sauce, tomato.
— a l’ltalienne. — Soused or marinated oysters,
drained and dipped in flour, and then in beaten
seasoned eggs, fried in an omelette pan with clari-
fied butter ; served with nut brown butter.
— a la Villeroi. — Poached oysters in fish stock ;
drained and coated with reduced bechamel sauce,
then egged and crumbed, and fried in sweet oil ;
garnished with lemon quarters and parsley.
1
194
MEAT SAVOURIES
Huitres en brochettes.— Large oysters, bearded,
dipped in oiled and seasoned butter and covered
with fresh breadcrumbs, fastened on skewers, and
grilled over the fire ; dressed with skewers stuck
in bread croutons, and garnished with lemon slices
and parsley.
— en cassolettes. — Bearded oysters ranged in
threes or fours in small buttered china cassolette
or ramakin cases, seasoned, two or three prawn
tails, with piquante demi-glace sauce added to
each, and thus cooked in oven; served in the
cassolette cases.
— frites a la Diable. — Fried oysters devilled.
— aux fines herbes. — Grilled oysters with
savoury herb butter.
— k la Normande. — Ragout of oysters, crayfish
tails, and truffles, mixed with sauce normande,
dressed in very small china casseroles, allowing
one for each person.
— SUP J>ain grille.— Oysters on toast.
Les huitpes a eheval. — Oysters on horseback
(rolled in bacon and grilled).
Sardines a la Diable.— Devilled sardines.
— aux ceufs poches. — Sardines with poached eggs.
— Proven^ale. — Sardines on toast with egg sauce.
Saumon fume k la Diable. — Smoked salmon
devilled.
— au gratin. — Baked salmon, gratin style.
Meat Savouries.
Batons de Caviar. — Baked puff paste fingers split
open and filled with seasoned caviare.
Beignets de gibier k la Diable.— Devilled game
fritters.
— de jambon.— Ham fritters.
Brochettes de foie de volaille.— Chicken livers
and bacon slices tossed in butter and fastened on
little skewers, crumbed and broiled ; served with
bearnaise sauce.
Canapes k l’Arlequin. — Buttered toast decorated
with strips of chopped tongue, smoked salmon,
gherkins, truffles, and hard-boiled white of egg,
arranged in lattice work fashion.
— & la Coequeri. — A puree of chicken and ham
and butter, spread on toasted or fried bread slices,
covered with plenty of grated cheese, browned
under salamander, and garnished with gherkins,
capers, and beetroot.
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— Nantua. — Rounds of toasted bread spread
with green herb butter, stoned olives stuffed
with anchovy placed in centre of each, with a
prawn or crayfish tail.
— de sardines. — Sardines on toast.
Coquille de homard.— Scalloped lobster.
Crabe aux ceufs a la Diable.— Curried crab and
egg.
— sur canapes k l’lndienne.— Curried crab on
toast.
— a la tomate.— Crab with tomato purde.
Croustade de sardines au fromage.— Sardines
in pastry crusts with grated cheese.
Croutons d’anehois aux fines herbes.— Savoury
anchovy paste on toast.
— au fromage. — Anchovy fingers with cheese.
— a l’lndienne. — Curried anchovies on toast.
Croutes de merluche fume.— Smoked haddock
mixed with bechamel sauce, cheese, and egg yolk,
and heated ; spread on buttered toast and baked.
Homard au gratin. — Baked lobster, gratin style.
Huitres a FAmericaine. — Grilled oysters with
tomatoes.
— au beurre. — Broiled oysters in butter.
— k la Colbert. — Marinated oysters, drained,
egged, crumbed, and fried in sweet oil; served
with sauce Colbert.
— a l’Horly. — Marinated oysters dipped in frying
batter and fried in deep fat ; garnished with slices
of lemon and parsley ; sauce, tomato.
— a l’ltalienne. — Soused or marinated oysters,
drained and dipped in flour, and then in beaten
seasoned eggs, fried in an omelette pan with clari-
fied butter ; served with nut brown butter.
— a la Villeroi. — Poached oysters in fish stock ;
drained and coated with reduced bechamel sauce,
then egged and crumbed, and fried in sweet oil ;
garnished with lemon quarters and parsley.
1
194
MEAT SAVOURIES
Huitres en brochettes.— Large oysters, bearded,
dipped in oiled and seasoned butter and covered
with fresh breadcrumbs, fastened on skewers, and
grilled over the fire ; dressed with skewers stuck
in bread croutons, and garnished with lemon slices
and parsley.
— en cassolettes. — Bearded oysters ranged in
threes or fours in small buttered china cassolette
or ramakin cases, seasoned, two or three prawn
tails, with piquante demi-glace sauce added to
each, and thus cooked in oven; served in the
cassolette cases.
— frites a la Diable. — Fried oysters devilled.
— aux fines herbes. — Grilled oysters with
savoury herb butter.
— k la Normande. — Ragout of oysters, crayfish
tails, and truffles, mixed with sauce normande,
dressed in very small china casseroles, allowing
one for each person.
— SUP J>ain grille.— Oysters on toast.
Les huitpes a eheval. — Oysters on horseback
(rolled in bacon and grilled).
Sardines a la Diable.— Devilled sardines.
— aux ceufs poches. — Sardines with poached eggs.
— Proven^ale. — Sardines on toast with egg sauce.
Saumon fume k la Diable. — Smoked salmon
devilled.
— au gratin. — Baked salmon, gratin style.
Meat Savouries.
Batons de Caviar. — Baked puff paste fingers split
open and filled with seasoned caviare.
Beignets de gibier k la Diable.— Devilled game
fritters.
— de jambon.— Ham fritters.
Brochettes de foie de volaille.— Chicken livers
and bacon slices tossed in butter and fastened on
little skewers, crumbed and broiled ; served with
bearnaise sauce.
Canapes k l’Arlequin. — Buttered toast decorated
with strips of chopped tongue, smoked salmon,
gherkins, truffles, and hard-boiled white of egg,
arranged in lattice work fashion.
— & la Coequeri. — A puree of chicken and ham
and butter, spread on toasted or fried bread slices,
covered with plenty of grated cheese, browned
under salamander, and garnished with gherkins,
capers, and beetroot.