"Dainty dishes"

The Cromesquis is of Polish or Russian origin, and signifies croquette. Modern cooks, however, make s distinction between the style, the Cromesquis being wrapped in a very thin slice of larding pork, veal udder or pancake, dipped in frying batter and fried, whereas the croquette is dipped in eggs, breaded and fried To prepare Cromesquis, follow the same directions as are given for croquettes. If of meat, they may be wrapped in larding pork or veal udder (if any on hand) ; if of oysters, lobster, etc., pancakes or oblate (dampened with a wet towel) may be used. COTELETTES DE GrENOUILLE A LA GiSMONDA — FrOG Cutlets^ Gismonda Fashion. Free 2 pounds of frog legs from bones, and cut the meat in j4-inch pieces. Heat 4 ounces of butter in a saute pan, throw in the frog legs, season with salt and pepper, add 6 chopped shallots and 8 ounces of fresh mushrooms (cut in squares), moisten with a gill of 52 white wine, and allow to reduce nearly dry ; add suffi- cient Veloute or Bechamel sauce to bind, and season to taste with salt and red pepper. Fill some cutlet-shaped croustades with this prep- aration, dust over some grated Parmesan cheese and melted butter, and bake in the oven to a nice golden hue. Serve on a folded napkin. Grenouelles Desossees en Croutes a la Theodore- Crusts OF Boneless Frogs' Legs^ Theodore Style. Chop fine i onion and i small green pepper, and partially fry in butter ; add 6 heads of sliced fresh mush- rooms, cook together for a few minutes and then add i pound of boneless frogs' legs and 2 large %ripe tomatoes (peeled, squeezed and cut up fine) ; season with pepper and a pinch of paprika, cover the pan and cook for 15 minutes in the oven. Before serving, add i tablespoonful of beef extract, 2 ounces of butter, i teaspoonful of chopped parsley, an atom of garlic, and a little lemon juice. Fill the crusts with the frogs' legs, and serve on a napkin. Grenouilles a la South Side Club — Frog Legs, South Side Club Style. Cut 18 fresh frog legs at their joints and then free them from all bones. Heat 2 ounces of butter in a sautoire; season the frogs and throw them into the hot butter, move them frequently, and after 5 minutes moisten with i gill each of clam juice and thick cream; boil for a few minutes, and thicken with butter kneaded with flour. Dish up and serve dry toast separate. EmINCE DE VoLAILLE a la NeWBURG — COLLOPED FowL^. Newburg Style. Wash well some white fresh mushrooms. If l^rge, cut them in halves. Cook the mushrooms in butter, and when done, add the breast of a tender cooked fowl (cut in neat col- lops), moisten with a dash of Sherry, allow to reduce, add I pint of Veloute cream sauce, and a half gill of cream, cook for five minutes, and then bind with 3 53 tgg yolks, I ounce of butter and 5^ gill of cream — ducken, but do not allow to boil. BefcM^ serving, add another dash of Sherry and seascHi to taste. Emince de Volailub a la Geisha — Colloped Fowl, Geisha Style, Chop fine i onion and fry it lightly in butter ; add i teaspoonful of curry powder, stir for i minute and then add i teaspoonful of red currant jelly and a half gill each of Tomato and Veloute sauce ; allow to cook for 5 minutes and then add a teaspoonful of Chutney. Cut the breast of a cooked fowl into neat coUops, add it to the sauce and heat well. Before serving, add a tablespoonful of grated cocoanut. Serve separately' some plain boiled rice. Emince de Chapon aux Concombres — Colloped Capon with Cucumbers. Cut the remainder of a cooked capon (or fowl) into neat slices, put them into a pan with a little chicken broth and heat well. Then add some Cream sauce and some cucumbers, cut in suitable pieces (not too large), peeled and cooked in salted water, heat well, season to # taste and serve in a vegetable dish. Emince de Chapon a la Creole — Colloped Capon, Creole Style.