"Dainty dishes"

such as mussels, clams, shrimps, oysters, scallops, etc. The rice may be moistened with fish stock or with clam juice, mixed with chicken broth. Scallops a la Mills— Scallops, Mills Fashion. Cook some scallops in their own juice and then drain. Incorporate some thick Bechamel to half of the juice and reduce to good consistency; then add the scallops and half as much braised celery (cut in pieces about one inch long), season highly and, when boiling, bind with cream, a few egg yolks and a good lump of butter. Filets de Sole Souffles — Souffled Fillets of Sole. Lift, fold and cook the fillets of sole. Reduce the fish stock in which they were cooked, and add to it some Mornay sauce ; thicken with egg yolks and then incorporate the white of eggs whipped to a stiff froth. Place the cooked fillets in an oblong case, cover with the above sauce and bake in a brisk oven for 5 or 6 minutes. Filet de Sole en Whitebait ou Whitebait a la Parisienne — Fillets of Sole as Whitebait or Parisian Whitebait. Remove the fillets from the soles (or flounders), cut (the fillets) in thin strips the size of whitebaits (about 2 inches long and }i inch thick), dip in milk and then in a good quantity of flour, place in a coarse sieve, shake well to free from all superfluous flour, and fry in very hot lard 3 or 4 minutes. Some cold sauce may be served separate. BOUDIN DE BrOCHETON A LA ThERMIDOR — BOUDIN OF Pickerel, Thermidor Style. Prepare a forcemeat with i pound of pickerel (freed from skin and bones), 8 ounces of panada, 6 ounces of butter, I whole egg, and 2 egg yolks. Pound the fish to a fine pulp, add the panada, then the butter (which should be firm), and last the eggs, one after the other; then season with salt, red pepper and nutmeg, rub •through a fine sieve, put into a bowl and place on ice for I hour. Try the consistency of the forcemeat by plunging a little into boiling water, and rectify it if necessary. Chop fine J4 pound of cooked lobster meat, 3 ounces of mushrooms and 2 ounces of truffles ; mix these with the forcemeat, and then with a tablespoon divide into small heaps on the table (besprinkled with flour). Shape each heap to a nice flat oval, place in a saute pan, cover with boiling salted water and set on the fire. Remove after the first boil and drain on a towel. When cold, dip in beaten eggs and bread crumbs, and fry in hot clarified butter. Serve on a napkin, garnish with fried parsley and give American sauce separate. BORDURE DE SaUMON AUX LuCINES PaPILLONS A LA Barlow — Border of Salmon with Soft Clams, Barlow Style. Pound to a fine pulp 2 pounds of salmon (freed from bones and skin) ; add i ounce of butter and 2 gills of thick Bechamel, season with salt, pepper and nutmeg; add the white of 2 eggs, rub through a fine sieve, put into a bowl and set on ice. Then, after some time, incorporate gently 2 gills of whipped cream. Butter and decorate to your fancy a large border mould ; fill it with the forcemeat, and cook in the bainmarie for 35 to 40 minutes. Dish up and fill the center with Soft Clams, Newburg style, TiMBALS DE SaUMON A LA MaLTAISE — SALMON TiMBALS, Maltese Style. Prepare a salmon forcemeat as explained in the previous receipt. Decorate some small timbal moulds ; line them with the forcemeat (so as to leave a cavity) ; fill the cavity with a salpicon of truffles, mushrooms and parboiled oysters (all cut in small squares, mixed with Veloute sauce and thickened with egg yolks). Cover with forcemeat and cook in the bain-marie for 15 to 20 minutes. Unmould, dish up and serve with Maltese sauce. Sardines Sur Toast a la Diable — ^Deviled Sardines on Toast.