The new practical cookery guide

Croutes Clarisse — Grated ham and dice of anchovy fillets, blended with eggs and cheese, formed into medallions, dipped in batter, fried, served in croutes. Croutes Colonel — A skinned sardine, rolled in streaky bacon, devilled, grilled, served on toast. Croutes de fromage — Welsh rarebit. Croutes de merluches Mornay — Thinly sliced smoked haddock, on buttered toast, thin Mornay sauce over, and gratines. Croutes d' York — Grated ham, on toast, cheese over, and gratine. Croutes Garrick — As Croutes Baron. Croutes T.H.C. — As Baron, with a slice of bacon between. Diablotins — Are gniocchis, blanched, moistened with oiled butter, grated cheese over, cayenne, and gratines. Eclair Palmerston — Small, unsweetened savoury eclair, filled with a cheese fondu. Savouries. Fonclant au Chester — Are cheese biscuits, made with equal quantity of flour, grated cheese, half quantity of butter, cayenne, moistened with water to form thick paste, rolled, cut biscuit shape, and baked ; when cold made into sandwiches with a filling of grated cheese, cream, and cayenne. * Laitance de cabillaudfum.ee — Smoked cod roe. Laitance de maquereau fumee — Smoked mackerel roe. Laitance diablee — Devilled soft roe, on toast, or the roes are egged and breadcrumbed, and fried. (Devilled.) Laitance en surprise — Seasoned roe, rolled in thin puff paste, egged and breadcrumbed, and fried. Laitance Florentine — Sauteed soft roe, placed in cocottes, seasoned with cheese souffle mixture over, and baked. Laitance Jeannette — Paste barquette, lined with a creamed puree of chicken, foie gras, and cheese, a sauteed soft roe on top. Laitance meuniere — Floured soft roe, sauteed with butter, and served with juice of lemon and chopped parsley. Laitance Sefton — Seasoned soft roe, egged and breadcrumbed, paupiette shape, fried, served on buttered croutes. Laitance T Zarine — Sauteed soft roe, well seasoned, little white wine, fines herbes, served in cocottes with>a dot of caviar on top. Laitances ecossaises — Paste barquette, lined with scrambled eggs, a sauteed soft roe. 22 The New Practical Cookery Guide. Mousse de camembert — Creamed Camembert, mixed with whipped cream, cayenne, served in small ramequin cups, savoury biscuit round. Os d moelle — Marrow bones, cut and trimmed size required, covered with a round of plain paste, steamed about an hour, according to size, served with serviettes round, the paste removed. Pailettes a, V anchois — Cheese straw paste, with a layer of anchovy paste between, cut straw- like, and baked. P allies au parmesan — Cheese straws. Pommes Dietrich — Baked potatoes in skin, halved length-wise, scooped, and filled with gniocclii a la cream and Parmesan cheese, chopped truffe on top. Pommes Georgette — Baked even size potatoes in skin (small), scooped, and filled with a salpicon of crayfish or lobster blended with Nantua sauce. Ponding au fromage — Place, in a buttered piedish or cocotte, layers of sliced bread and sliced Gruyere cheese, have a savoury custard with a little bicarbonate of potash in it, pour over, sprinkle with grated cheese, and bake. Pouding au fromage d la Suisse — A piedish or flan ring or gratin dish, lined with feuilletage (puff paste), filled with thinly sliced Gruyere cheese, pour a savoury custard over, and bake. B, amequins — Are made of unsweetened ehoux paste thus- A pint of water in stewpan, with four . ounces of fresh butter, salt, grated nutmeg, and Savouries.