Recherché entrées

Toss the remainder of lobster meat in the lobster butter over a quick fire ; season and add 1-2 tablespoonfuls of béchamel sauce." Unmould the cooked quenelles and dress them in a circle on a hot dish. Put the lobster garniture in the centre and serve hot. Huitres au Jambon Dubarry. (Oyster and Ham, Dubarry Style.) 18 oysters, \ lb. raw ham, J It. light chicken farce a few pistachios, white bread-crumbs, i egg, clarified butter for frying, i lemon, a croute of fried bread, tomato mayonnaise. (See Sauces.) Beard the oysters, and cut the ham into very thin slices Mix the chicken farce with a little cream, and a few chopped pistachio kernels. Spread over each oyster with the prepared farce, then wrap each carefully in a thin slice of ham. Dip the oysters thus prepared 66 Recherche Entrees. into beaten egg, and roll in bread-crumbs, or if preferred coat them with light frying batter. Fry them in clarified butter to a golden brown, and drain well on paper or a cloth. Fix the bread croûte in the centre of a round flat dish, and insert on top a fancifully cut lemon filled with sprigs of watercress. Then fasten the fried oysters on little silver skewers, allowing two for each, put one in the centre top of croûte, and the remainder round the croute. Decorate with slices or quarters of lemon and watercress, and serve hot with the tomato mayonnaise, which must be handed round separately. Huitres en Gel6e h la Russe (Cold). (Jellied Oysters, Russian Style.) Open 12 oysters, free them from the beard, and blanch the oysters in their own liquor. Drain and let cool on a sieve ; clarify the oyster liquor and mix with J a pint of fish aspic, flavoured with a little white wine. Clean the lower (deep) oyster shells, coat each oyster with aspic, and place them in the prepared shells. On the centre of each oyster put about a teaspoonful of fresh Astrachan Caviare, and farce out a neat (thin) border of finely chopped aspic round the base of each oyster. Dish up, garnish the dish with fancifully cut slices of lemon and sprigs of parsley, and keep on the ice tilL required for table. VoI-au-Vent t la Chambord. (Fish Vol-au-Vent.) I lb. puff paste, 6 crayfish tails, 2 truffles (sliced), 6 mushrooms (sliced), i8 small fish quenelles (poached), 12 oysters (blanched and bearded), \ pint of Gdnoise sauce. (See Sauces.) Make the puff paste in the usual way, give it six turns. Roll out to about J of an inch in thickness, cut it out the desired size of the vol-au-vent (round or oval), turn the Fish Entrees. 67 paste over on to a wetted baking sheet, brush the top over with beaten egg.make a circular incision (to form the Hd), about \ of an inch deep. This is best done with a large round paste cutter or a sharp pointed knife. Bake the paste in a hot oven. When sufficiently baked, remove the lid, scoop out the soft part of the inside, brush the inside of the crust with egg and put back into the oven for a few minutes longer. Prepare the garniture consisting of the crayfish tails, and warm up in the sauce, let it cook slowly for five minutes. The quenelles are made with i skinned and boned whiting, pounded and sieved, and mixed with the white of I egg, I table-spoonful of bechamel sauce, and \ gill of cream ; season and shape and poach. Put the vol-au-vent crust on a deep dish, fill with the garniture, cover with the lid, garnish with crisp parsley, and serve hot. Timbale de Merluche, Milanaise. (Haddock Timbale, Milanese Style.) 4-6 spaghetti, 2 oz. butter, i whiting, i small smoked haddock, 6 mushrooms, i gih picked shrimps, i gill cream, i egg, salt and pepper, tomato sauce. (See Sauces.)