"Dainty dishes"

Remove the skin from some boneless sardines and place two together on oblong pieces of buttered toast. Sprinkle over some cayenne pepper and place for a few minutes in a hot oven, so as to heat thoroughly. . Serve on a folded napkin with small pieces of lemon. Sardines a l'Epicurienne — Sardines, Epicurean Style. Proceed first as in the foregoing receipt, but omit the cayenne pepper and put only one sardine on each piece of toast. Cover with Cheese Souffle preparation (but with only half the amount of whipped egg whites usually taken). Besprinkle with grated cheese and bake in a mild oven for about 8 or 10 minutes. Serve hot. Sardines a la Orly — Sardines, Orly Style. Dip skinned boneless sardines in frying batter and fry in hot lard to a nice golden color. Serve on a napkin with pieces of lemon and Tomato sauce separate. Sardines a la Quirinal — Sardines, Quirinal Style. Roll out some puff paste trimmings and cut out strips somewhat longer and wider than the sardines. Spread a little thickly reduced Italian sauce on the strips of paste, lay a sardine (previously boned and skinned) on top of each and on the sardine itself put some more of the sauce; then wet the edges of the paste and lay another strip over the whole ; brush over with beaten egg yolks and put to bake in a medium oven for 15 minutes. Serve hot. COLD ENTREES. Petits Aspics a la Montglas — Small Aspics, Montglas Style. Set some small timbal moulds on ice and when very cold coat them with aspic jelly (melted but cold). Let the coating be about 1/4 inch in thickness. Next decorate nicely with truffles, smoked beef tongue and the white of hard boiled eggs cut into fanciful shapes. Cut into J4 inch squares equal parts of cooked fowl or capon, truffles, smoked beeftongue and foie gras; add a little Mayonnaise sauce (just enough to bind it), and some melted aspic jelly to give it consistency. Season to taste. Fill up the moulds and set them in a cold place for 2 hours. Before serving, unmould (by dipping the moulds quickly into warm water), arrange on a dish and surround with chopped jelly. Petits Aspics a la Reine — Small Aspics, Queen Fashion. Coat and decorate some timbal moulds as described in the preceding receipt. Prepare a Puree of Chicken by pounding the meat of a boiled fowl (say 8 ounces) with 2 ounces of Bechamel and 3 ounces of butter, rubbing through a fine sieve and adding 2 gills of whipped cream. Season to taste and with it fill up the jelly coated moulds. 'Set in a cold place for 2 hours, unmould and serve with chopped jelly. Petits Aspics a la Duchesse — Small Aspics, Duchess Style. Proceed first as directed for Queen Fashion. When the moulds are coated, cut out some round slices of smoked beeftongue and place them in the moulds with alternate layers of puree of fowl. Set in a cool place for 2 hours and serve as explained in the preceding receipt. Petits Aspics de Homard a la Grimaldi — Small Aspics of Lobster, Grimaldi Style. Coat some small timbal moulds with jelly as explained for Small Aspics, Montglas Style. Cut some cooked lobster in small squares, add J4 P^irt each of gherkins and hard boiled eggs, season highly, and add a little Mayonnaise sauce and a little melted aspic jelly. Then fill up the jelly coated moulds with the preparation and put them in a cool place for 2 hours. Chaudfroid de Mousse de Volaille a l'Ecarlate — Chaudfroid of Chicken Mousse, Ecarlate Style. Cut some slices of smoked beeftongue J4 inch thick and trim them to a round shape ; cover (thickly) one side of the tongue with Puree of Chidcen (as explained for Small Aspics, Queen Fashion), smooth over the top and coat with white Chaudfroid Sauce, decorate nicely and coat with melted jelly. Serve on a jelly border, filling the center with Russian Salad. Medallions de Foie Gras a l'Aiglon — Fat Goose