Recherché entrées

Beard the oysters, and chop them finely, put them into a basin with the oyster liquor. Soak the crumby part of the French roll in a little milk, when soft, squeeze out the moisture, and mix with the oysters, adding also the eggs, anchovy, and chopped parsley. Season to taste, and mix well. Spread the mixture between each two slices of celeriac, and sandwich them together. Dip each into a light frying batter, and fry in deep oil and clarified butter, till of a nice golden brown. Take up, drain well, and dish up. Garnish with fried parsley and serve hot. Vegetable Entrees. 47 Coquilles aux Petits Pois à la Suédoise (Cold). (Coquilles of Peas, Swedish Style.) Line or mask 6-8 coquille or shell moulds with a thin layer of very clear aspic jelly Decorate the bottom of each mould with finely cut strips of truffle, gherkins and hard-boiled whites of egg. Mix the remainder of these ingredients with about \ pint of cooked green peas (cold), and about lo preserved mushrooms, cut into small dice, also a handful of pea shapes of cucumber previously cooked in salted water and drained. Blend aU these carefully in a basin and add sufficient mayonnaise and aspic to season the ingredients. Fill the prepared moulds partially with this, and pour sufficient aspic in each to completely fill the moulds. Place them on the ice till quite set, then un mould and dish up tastefully in a round or oval dish, garnish the centre with seasoned small salad and chopped aspic and serve. This is an excellent dish for the warm weather months. In place of coquil moulds, small darioles or timbales may be used. Petites Timbales à la Duxelle. (Small Duxelle Timbales.) 2 oz. lean ham, 6 mushrooms (preserved), 2 truffles, parsley, a few slices of tongue, 2 shallots, Allemande sauce, chicken forcemeat, i\ oz. butter, i egg, hot Ravigote sauce (see Sauces), and seasoning. Butter 6-8 plain timbale or dariole moulds ; decorate the inside of the moulds by placing a thin round of tongue at the bottom of each, and at equal distances round the tongue four tiny rounds of truffle ; cut some strips of tongue the length of the moulds and line the sides to form four triangles ; fix a number of tiny round bits of truffle at equal distances against the sides and line the inside with a layer of chicken forcemeat. 48 Recherche Entrees. Chop up the ham, mushrooms, trimmings of truffles and tongue. Melt an ounce of butter, when hot add the shallots, finely chopped, and fry a little, then put in the ham, etc., half a teaspoonful parsley, stir over the fire for a few minutes, moisten with about half a gill of AUemande sauce, beat up the egg and mix about half of it with this, season with pepper and salt, and a good pinch of aromatic spice. Stir until the mixture begins to set. Fill up the moulds with this, cover the top of each mould with a layer of farcemeat, if you have any over ; place them in a saute-pan half filled with boiling water, cover with a buttered paper. Steam in the oven for about 20 minutes. Turn out on a hot dish, range the shapes in a neat style, have ready some hot Ravigote sauce, and pour this round (not over) the timbales, and serve. Champignons à la Reine. (Mushrooms, Queen Style.) \ lb. of small cup mushrooms of even size, 4 oz. of raw chicken or veal, 2 oz. butter, \ gill bechamel sauce, 3 table-spoonfuls of cream, i gill supreme sauce, 1 lemon, 8 fleurons, meat glaze, 2 truffles, 2 yolks of eggs, seasoning, cooked rice for border. Fleurons of puff paste.