"Dainty dishes"

Sprinkle over some chopped truffles, coat with partly set jelly and set away in a cool place to get thoroughly cold. Serve on a dish with chopped jelly. FoNDS d'Artichauts a la Duchesse — ^Artichoke Bottoms, Duchess Style. Cut (rather small) some cooked green asparagus and some shrimps ; season with salt, paprika and a dash of vinegar and bind with Mayonnaise sauce and a little melted jelly. Fill some cooked Artichoke bottoms with this salad and, when set, cover with green Chaudfroid sauce. Decorate with truffles and brush over with melted jelly. Set in a cool place until ready to serve. MISCELLANEOUS ENTREES AND DAINTY DISHES. Attereaux a la Villeroi — Skewers/ ViLX-EROi Style. Cut some j4-inch thick slices of foie gras, truffles, mushrooms and smoked beef tongue; scoop them out round and all of the same size ; stick them alternately on to a skewer; spread over some Villeroi sauce, and lay on an oiled dish to get firm ; egg and bread-crumb, and fry them in hot lard. Serve on a napkin and garnish with fried parsley. Attereaux de Dinde a la Villeroi — ^Turkey Skewers^ Villeroi Style. Place on a skewer slices of cold cooked turkey with alternate slices of bacon (previously sauted). The slices should be about the size of a 25-cent piece. Coat the turkey and bacon with Villeroi sauce; egg and bread-crumb when thoroughly cold and then fry in hot lard. Attereaux de Dinde a la Dreux — Turkey Skewers^ Dreux Style. Follow the directions of the preceding receipt, using slices of cooked ham and truffles instead of bacon. Attereaux de Foie Gras a la Villeroi — Skewers OF Fat Goose Liver, Villeroi Style. Follow the directions of the preceding receipt, but use only foie gras and truffles. Note. — Skewers of sweetbread, beef palate, cocks' kidneys, etc., can also be prepared as above. y Attereaux de Foie Gras a la Lucullus — Fat Goose Liver Skewers, Lucullus Fashion. Prepare the skewers with slices of cooked fat goose liver and truffles and finish as for Turkey Skewers^ Serve Truffle sauce separate. Attereaux a la Pompadour — Pompadour Skewers. Place on a skewer alternate slices of breast of chicken, truffles, smoked beef tongue and fresh mushrooms (all these cooked and cut to the same size). Coat the meats with cream chicken forcemeat, then egg and bread-crumb, fry in clarified butter and serve with Bearnaise sauce, separate. Bouchees a la Mogador — Small Patties, Mogador Style. Remove the marrow from 6 marrow bones and cut it in ^-inch squares, then plunge into boiling salted water for 2 or 3 minutes, and next put into J4 pint of well "reduced and well seasoned Madeira sauce. Add 3 good-sized truffles (cut into j4-ii^ch cubes), fill the patties, and serve on a folded napkin. Petites Bouchees a la Chasseur — Small Patties^ Hunter's Fashion. Cut I dozen chicken livers in J^-inch cubes, and saute them over a bright fire ; drain and add to i gill of Chasseur sauce; heat well (but do not allow to boil), fill the patties, and serve. Bouchees a -la Volontaire— Small Patties, VoL- UNTEER Style. Cut into j4-inch squares, i part each of cooked turkey (or chicken breast) and smoked beef tongue, truffles, mushrooms, Lucca olives and sweet red peppers. Heat these ingredients in some well reduced Madeira sauce, and (just before serving) fill up the heated small patties. Bouchees a la Comtesse — Small Patties, Countess Style. Cut some shrimps and green asparagus tips in small pieces (of the same size), heat them in Cream sauce aiid fill up the patties. BOUCHEES A LA PrINCESSE — SmALL PaTTIES, PRIN- CESS Style. The same as the preceding receipt, using breast of chicken instead of shrimps. Bressoles de Volaille a la Reine — Chicken BressoLEs^ Queen's Fashion.