tossed in butter and moistened with bechamel
sauce, filled in baked tartlet crusts, covered with
grated cheese, and baked.
Timbale de macaroni.— Savoury macaroni tim-
bales.
Nouilles a la Palermo.— Stewed nudels (nouilles)
with grated cheese.
Risotto aux tomates.— Stewed rice with tomato
pur£e.
Riz a l’Espagnole. — Boiled rice, drained, and fried
in olive oil, mixed with tomato stew and slices of
ham, seasoned with grated cheese and Spanish
sweet pepper ; garnished with rounds of ham and
slices of smoked sausages.
CHEESE SAVOURIES
197
Riz k la Florentine. — Stewed rice with picked
shrimps, crayfish tails, or prawns, curry paste,
grated parmesan cheese, and finely chopped fried
onions.
— a l’Indienne.— Curried rice.
— Milanaise. — Rice cooked with grated parmesan
cheese, mixed with chopped fowl, game, tongue, or
ham, seasoned with salt, nutmeg, and pepper.
— Piemontaise. — Stewed rice with mashed pota-
toes, finely chopped fried shallots, grated parme-
san cheese, butter, and cayenne pepper.
— Polonaise. — Stewed rice with thinly sliced fried
onions, chopped ham, cayenne pepper, and grated
cheese.
— a la Reine. — Stewed rice with chopped hard-
boiled white of egg, cooked smoked haddock, and
grated cheese ; dished up and browned in a quick
oven.
— Turque. — Stewed rice with saffron powder,
cayenne pepper, Smyrna raisins, and fresh butter.
Rizzoletti. — Savoury rice croquettes, composed of
stewed rice, seasoned with a rich savoury sauce ;
some prepared minced meat (salpicon) is enclosed
in the centre of each croquette ; they are then
egged, crumbed, and fried.
Bouehees la Caroline. — Small bouche shapes of
savoury rice, fried in deep fat, scooped out in
centre and filled with scrambled eggs.
Croutes de fromage a l’Ang-laise. — Welsh
rarebit.
— aux OBUfs poches. — Buck rarebit. Toasted
cheese with poached egg on top.
Feuillentines an parmesan. — Puff paste sticks
with parmesan cheese.
Fondu au parmesan.— Parmesan cheese souffles.
Fondue Brillat Savarin.— A kind of stirred or
scrambled egg mixed with grated cheese, butter,
a little white wine, and seasoning ; served in little
china casseroles.
— Italienne. — Cream thickened with flour and
cooked, mixed with parmesan cheese, eggs, and
butter ; baked in gratin dish.
Fondus a la Yarmouth. — Cheese souffles mixed
with bloater-paste.
Gnokis Suisses. — Cheese-flavoured choux paste
quenelles poached in stock, drained, and fried in
butter.
Noisettes au parmesan. — These are small ball
shapes of choux paste, mixed with grated parmesan
cheese, and fried in deep fat.
Pailles au parmesan.— Cheese straws.
I 3
SAVOURIES
198
Paillettes au parmesan. — Small cheese straws
made from puff paste and grated cheese, fried in
deep fat.
Souffles au fPOmage.— Cheese souffles.
Taptelettes Suisses au fpomage.— Swiss chees
tartlets.
CEufs et Omelettes. — Eggs and Omelets.
CEufs brouilles.
CEufs ct la coque.
CEufs crus.
CEufs durs.
CEufs enveloppes.
CEufs frais.
CEufs frits.
CEufs au gratin.
CEufs au miroiv.
CEufs mollets.
CEufs perles.
CEufs sur plat,
CEufs poches.
CEufs poches au jus.
Scrambled eggs.
Soft-boiled eggs.
Raw eggs.
Hard-boiled eggs.
Eggs in wrappers.
Fresh eggs.
Fried eggs.
Baked eggs (breaded)
Eggs fried in butter (open).
Soft-boiled eggs.
Perled eggs.
Eggs baked on the plate.
Poached eggs.
Poached eggs in gravy.
CEufs a l’Afrieaine. — Poached eggs with fried ham.
Page 116
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tossed in butter and moistened with bechamel
sauce, filled in baked tartlet crusts, covered with
grated cheese, and baked.
Timbale de macaroni.— Savoury macaroni tim-
bales.
Nouilles a la Palermo.— Stewed nudels (nouilles)
with grated cheese.
Risotto aux tomates.— Stewed rice with tomato
pur£e.
Riz a l’Espagnole. — Boiled rice, drained, and fried
in olive oil, mixed with tomato stew and slices of
ham, seasoned with grated cheese and Spanish
sweet pepper ; garnished with rounds of ham and
slices of smoked sausages.
CHEESE SAVOURIES
197
Riz k la Florentine. — Stewed rice with picked
shrimps, crayfish tails, or prawns, curry paste,
grated parmesan cheese, and finely chopped fried
onions.
— a l’Indienne.— Curried rice.
— Milanaise. — Rice cooked with grated parmesan
cheese, mixed with chopped fowl, game, tongue, or
ham, seasoned with salt, nutmeg, and pepper.
— Piemontaise. — Stewed rice with mashed pota-
toes, finely chopped fried shallots, grated parme-
san cheese, butter, and cayenne pepper.
— Polonaise. — Stewed rice with thinly sliced fried
onions, chopped ham, cayenne pepper, and grated
cheese.
— a la Reine. — Stewed rice with chopped hard-
boiled white of egg, cooked smoked haddock, and
grated cheese ; dished up and browned in a quick
oven.
— Turque. — Stewed rice with saffron powder,
cayenne pepper, Smyrna raisins, and fresh butter.
Rizzoletti. — Savoury rice croquettes, composed of
stewed rice, seasoned with a rich savoury sauce ;
some prepared minced meat (salpicon) is enclosed
in the centre of each croquette ; they are then
egged, crumbed, and fried.
Bouehees la Caroline. — Small bouche shapes of
savoury rice, fried in deep fat, scooped out in
centre and filled with scrambled eggs.
Croutes de fromage a l’Ang-laise. — Welsh
rarebit.
— aux OBUfs poches. — Buck rarebit. Toasted
cheese with poached egg on top.
Feuillentines an parmesan. — Puff paste sticks
with parmesan cheese.
Fondu au parmesan.— Parmesan cheese souffles.
Fondue Brillat Savarin.— A kind of stirred or
scrambled egg mixed with grated cheese, butter,
a little white wine, and seasoning ; served in little
china casseroles.
— Italienne. — Cream thickened with flour and
cooked, mixed with parmesan cheese, eggs, and
butter ; baked in gratin dish.
Fondus a la Yarmouth. — Cheese souffles mixed
with bloater-paste.
Gnokis Suisses. — Cheese-flavoured choux paste
quenelles poached in stock, drained, and fried in
butter.
Noisettes au parmesan. — These are small ball
shapes of choux paste, mixed with grated parmesan
cheese, and fried in deep fat.
Pailles au parmesan.— Cheese straws.
I 3
SAVOURIES
198
Paillettes au parmesan. — Small cheese straws
made from puff paste and grated cheese, fried in
deep fat.
Souffles au fPOmage.— Cheese souffles.
Taptelettes Suisses au fpomage.— Swiss chees
tartlets.
CEufs et Omelettes. — Eggs and Omelets.
CEufs brouilles.
CEufs ct la coque.
CEufs crus.
CEufs durs.
CEufs enveloppes.
CEufs frais.
CEufs frits.
CEufs au gratin.
CEufs au miroiv.
CEufs mollets.
CEufs perles.
CEufs sur plat,
CEufs poches.
CEufs poches au jus.
Scrambled eggs.
Soft-boiled eggs.
Raw eggs.
Hard-boiled eggs.
Eggs in wrappers.
Fresh eggs.
Fried eggs.
Baked eggs (breaded)
Eggs fried in butter (open).
Soft-boiled eggs.
Perled eggs.
Eggs baked on the plate.
Poached eggs.
Poached eggs in gravy.
CEufs a l’Afrieaine. — Poached eggs with fried ham.