"Dainty dishes"

Pound 4 ounces of pate de foie gras trimmings in the mortar with 2 ounces of butter and rub through a fine sieve — ^spread this over some oval shaped pieces of toast, put some finely chopped truffles around the border and garnish the center with fancifully cut slices of truffles. Medallions a la Wbstphalienne-^Medallions Westphalia Style. Butter some oval shaped pieces of toast, lay on each a slice of lean, raw Westphalia ham, garnish the center with fancifully cut gherkins and (wi£ a fine channeled pastry tube) make a border of Montpellier butter. Medallions de Homard a la Russe — Medallions OF Lobster, Russian Style. Pound the meat of a cooked lobster with a gill of cream to a fine pulp, rub through a fine sieve and put into a bowl. Then incorporate a tablespoonful of Mayonnaise and season highly. Spread this preparation rather thickly over some oval shaped pieces of toast, decorate with fine strips of fillets of anchovies and some chopped eggs and parsley. Petites Bouchees de Homard a la Gelee — Small Lobster Patties with Jelly. Prepare some small puff paste patties and when cold fill them with equal parts of cooked lobster, celery and gherkins, cut in very small squares. Lay a few leaves of watercress on the border of the opening of the patties, season the lobster well and add just a little Mayonnaise sauce to bind the ingredients. Sprinkle some chopped lobster coral over the filled patties and, last, some chopped aspic jelly. Serve on folded napkin. Note. — ^The above can also be made with shrimps or crawfish. Petites Bouchees Montglas a la Gelee — Small Montglas Patties with Jelly. Cut equal parts of cooked breast of chicken, fat goose liver, truffles and smoked beef tongue into very small squares and finish the patties as directed for Stnall Lobster Patiies with Jelly. Petites Bouchees Massarena a la Geleb — Small Massarena Patties with Jelly. Proceed as in the preceding receipts, using though the following ingredients: Spanish olives, celery, sweet red peppers, truffles, breast of chicken, smoked beef tongue and gherkins. Choux a la Creme au Fromage — Cheese Cream Puffs. Put into a pan 2 gills of water and 2 ounces of butter with a pinch of salt ; set on the fire and when the water boils incorporate 4 ounces of sifted flour, and stir vigorously with a wooden spoon until the paste detaches from the pan. Then remove the pan from the range and after 10 minutes incorporate 4 to 5 eggs, one after the other. Next, through a pastry bag (to which a round J^-inch tube has been affixed), press out small round cakes onto a lightly buttered baking sheet. Brush them over with beaten egg-yolk and bake in a medium oven. When baked, make an incision on the side and fill them with cheese cream. Petits Choux a la Suedoise — Small Puffs^ Swedish Fashion. With the same paste as directed for Cheese Cream Puffs make cakes (rather small, to be about Ij4 inch when baked) . Fill tlie cakes with the following: Three ounces of well cleaned anchovy fillets, 2 ounces of butter and the yolks of 4 hard-boiled eggs, all pounded in the mortar, rubbed through a fine sieve and then blended with I gill ot whipped cream. When the puffs are filled, brush them over with partly melted jelly and besprinkle with finely chopped truffles, parsley, lobster coral and the white of a hardboiled egg. Serve cold on a napkin. Eclairs au Caviar — Caviare Eclairs. With the same paste as in the previous receipts prepare small cakes about 2^ inches long and ^ of an inch wide. When baked, fill these with caviare. Eclairs a la Rossini — Eclairs^ Rossini Style. Prepare the same cakes as in the preceding receipts. Fill them with puree of foie gras with chopped truffles. Dip in brown Chaudfroid sauce and coat with melted jelly. Salade de Poisson a la Russe — ^Russian Fish Salad.