The new practical cookery guide

Beignet ^suisse — A mixture of chopped hard eggs, grated cheese, and fresh breadcrumbs, blended with beaten eggs to form a thick paste, flavoured 18 The New Practical Cookery Guide. with curry, formed into balls size of a walnut, and fried. Beurreck turque — Dice of G-ruyere cheese, blended with thick bechamel sauce, cayenne to taste, made into croquettes wrapped in thin nouille paste, egged and breadcrumbed, and fried. Blinis — Russian pancakes, made with rye flour diluted with milk, cream, and yeast, and allowed to rise, then yolks and whisked whites of eggs are added, and cooked as pancakes. Brochettes de foie de volailles — Chicken’s liver, seasoned and slightly sauteed, then wrapped in slices of streaky bacon, skewered and grilled ; served on buttered toast. Camembert frits — Oblong pieces of Camembert cheese, cayenned, egged and breadcrumbed, and fried. Canapes — Are, as before said, rounds of bread, cut fancy shape, fried or grilled, and garnished, and served hot. Canapes creme de laitances — Puree of soft roe, spread on anchovy toast. Canapes des princes — Are brochettes de foie de volailles. Canapes Diane — Fresh mushrooms, slightly sauteed, rolled in slices of bacon, grilled, and served on toast. Canapes Due de Norfolk — Soft roe bloaters, filleted and boned, the fillet sauteed with butter and placed on buttered toast, the roe rolled in thin slices of bacon and grilled, a roe served on top of each fillet, sprinkled with chopped tarragon and chervil. Savouries. Canapes gentilhomme — Welsh rarebit, served with a poached egg on top. Canapes Gordon — Scrambled eggs, mixed with tomato puree, served on round croutes, a button mushroom on top. Canapes hollandais — Scrambled eggs, mixed with flaked, cooked smoked haddock, paprika, on toast, grated cheese over, and gratines. Canapes Imperial — Welsh rarebit, served on anchovy toast, sprinkled with powdered Bombay duck. Canapes Ivanhois — Puree of Finnan haddock, blended with cream, served on toast, and a grilled mushroom on top, or pickled walnut. Canapes Julie — Cream cheese, mixed with cayenne, spread on oval croutes, a skinned, boned sardine on top. Canapes Juliette — Whipped cream, cream cheese, and cayenne, spread on strips of well-browned puff paste (feuilletage) , two layers of each, masked over and round with the mixture, cut dartois size, and. served. Canapes Lorenzo — Bound croutes, masked with creamed crab meat, highly seasoned, grated cheese over, and gratines. Canapes Prince de Galles — Welsh rarebit, mixed with yolks of eggs, curry flavour, served on toast. Canapes Victoria I. — A mixture of pounded cooked ham, mixed with puree of foie gras, on toast, with strips of anchovy fillets as Victoria cross. Canapes Victoria II. — Sliced lobster, on buttered toast, American sauce over, a slice of truffe on each. c 2 20 The New Practical Cookery Guide. Creme frite au fro mage — Ramequin paste mixture with extra cheese, spread half an inch thick to get cold, cut in squares or lozenge shape, egged and breadcrumbed, and fried. Croutes Albert — Scrambled eggs, mixed with finely chopped cooked ham, on oval toast, grated cheese over, and gratines. Croutes aux champignons — Grilled mushrooms, on buttered toast. Croutes Baron — Grilled mushrooms, on buttered toast, with a devilled soft roe on top.