"Dainty dishes"

Bruants a la Lucullus — Reed Birds, Lucullus Fashion. Prepare the reedbirds as explained for Vol cm Vent 41 la Banquier. Have some large truffles scooped out with a vegetable spoon, and place a stuffed bird in each truffle; put them in a saucepan, moisten with Madeira and cook for 25 to 30 minutes in a slow oven. Dress the reedbirds on a dish ; reduce the remaining Madeira with Brown sauce to a good consistency, strain and pour over the birds. Croquettes de Nouilles au Jambon — Noodle Croquettes WITH Ham. Follow the directions for Noodle Crusts, and then add some cooked lean ham, cut in small squares (or thin strips). When cold, shape into croquettes, dip in beaten eggs and roll in bread crumbs ; fry in hot lard, and serve on folded napkin with fried parsley. Tomato sauce may be served separate. Croustades a la Reine — Crusts, Queen Fashion. Have ready some tartelette crusts, fill them with cold Queen garnishing, and cover the top with chicken cream forcemeat ; smooth the surface and decorate with fancifully cut truffles. Bake in a moderate oven, brushing the forcemeat with melted butter to prevent the forming of a crust. Croustades de Nouilles — Noodle Crusts. After the noodles have been cooked and drained, put them in a saucepan with i pint of Bechamel sauce ; heat well; add 4 ounces of butter and 6 ounces of grated Parmesan cheese; season to taste and bind with 6 egg yolks. Then put in a tin pan under light press and finish them exactly as rice crusts. Serve, if desired, with the same garnishing as rice crusts. Croustades de Farina a la Dauphine-^^arina Crusts, Dauphin Style. Stir }i pound of farina into 2 quarts of boiling stock ; continue to stir continuously until it sets, and then place on the side of the range to cook for 25 minutes. Finish with 6 ounces of butter and 8 ounces of grated Parmesan cheese, and add salt to taste. Butter some small round charlotte moulds, and fill them with the cooked farina; smooth the tops, cover with a well-buttered paper and set aside to get cold. After 2 hours, remove the paper and unmould the farina ; roll the latter in bread crumbs and beaten eggs, and again in bread crumbs; repeat this operation, and then with a round pastry cutter make a light incision on the top of each crust ; fry to a nice color in hot lard, and drain ; then take off the covers and scoop out the insides (being careful not to break the crust). Cut into 1/4-inch pieces equal parts of cocks' combs and kidneys, truffles, mushrooms and cooked sweetbread; heat in a little Madeira, and bind with half Veloute and half Hollandaise sauce. Fill this mixture into the crusts, put on their covers, and serve on a napkin. Croutes de Foxes de Volaille a la Murillo — Crusts of Chicken Livers, Murillo Style. Cut the chicken livers into J4 inch squares, saute them in butter over a brisk fire and add them to a thickly reduced Tomato sauce (blended with rich veal gravy) ; add some mushrooms and cooked ham (cut in squares) and some cooked macaroni of the same size ; season highly, heat well (without boiling), and work in a piece of butter. Dish up in well heated crusts (made of puff paste trimmings). Croutes de Foies de Volaille a la Balzac — Crusts OF Chicken Livers, Balzac Style. The same as the preceding receipt, but instead of ham and macaroni add very small glazed onions and stuffed French olives. Croutes aux Rognons de Veau a la Bordelaise — Crusts of Veal Kidneys, Bordeaux Style. Slice (fine) some veal kidneys, saute them in butter over a brisk fire, drain and add them to some Bordeaux sauce with mushrooms. Fill up the crusts and serve. Croutes aux Rognons de Veau a iJ Italienne — Crusts of Veal Kidneys, Italian Style. Proceed as for a la Bordelaise, but instead of Bordeaux sauce, use Italian sauce, and before serving add some chopped fine herbs and a few drops of lemon juice.