"Dainty dishes"

VEGETABLES, ETC. FoNDS d^Artichauts a la Bayard— Artichoke Bottoms, Bayard Style. Fill the tops of some artichoke bottoms with puree of foie gras, cover with cream chicken forcemeat; smooth the surface with a table knife (dipped in luke warm water) and decorate with truffles cut in fanciful shapes. Place the artichokes in a buttered pan and moisten with a little chicken broth ; cover the pan and cook in a mild oven for 12 to 15 minutes. Serve with Madeira sauce, to which have been added equal parts of shredded truffles, chicken breast, smoked beef tongue and mushrooms. FoNDS d'Artichauts a la Ristori — ^Artichoke Bottoms, Ristori Style. Prepare a rich risotto and add fat goose livers and truffles (cut in small squares). With this preparation fill some small artichoke bottoms; allow to get cold, then egg and bread crumb them and fry in hot lard. Serve on a folded napkin with rich Tomato sauce (blended with veal gravy) served separate. Gnocchi a lTtalienne — GifoccHi, Italian Style. Put in a pan 2 gills of water and i ounce of butter ; when boiling, add 4 ounces of sifted flour ; stir with a wooden spoon until the paste detaches from the sides of the pan, then put into a basin; add the pulp of 3 large baked potatoes (rubbed through a fine sieve), 3 ounces of grated Parmesan cheese and 3 or 4 eggs (one after the other). Season with salt, pepper and grated nutmeg and then put away to get cold. Next, roll the paste out into small balls, ^ of an inch in diameter, and cook in lightly salted water for 10 or 12 minutes, then drain and arrange them on a dish, layer by layer, besprinkling with grated Parmesan cheese. Pour over some butter, heated to the nut-brown degree, set the dish in the oven for a few minutes and serve without delay. COQUILLES DE GnOCCHI A LA RoMAINE GnOCCHI IN Shells^ Roman Style. Prepare and cook the Gnocchi as explained in the preceding receipt. Prepare a light Cream sauce, incorporate some grated Parmesan cheese, add the drained gnocchis and season to taste. Then fill up some shells and bake in the oven to a nice color. Crepes de Mais et Lucine Oranges — Corn and Clam Fritters. Dilute 2 tablespoonfuls of flour with sufficient cold milk to make a liquid batter, add 2 whole eggs, the yolks of 2 more, the grated corn from 6 cobs, and 36 finely chopped Little Neck clams. Season with salt, nutmeg and a pinch of sugar. Heat some lard in a large omelet pan, drop in spoonfuls of the batter (so as to form small cakes) and fry on both sides to a nice golden color. Drain and serve on a napkin. Macaroni aux Huitres a la Sefton — Macaroni AND Oysters, Sefton Style. Take off the belly part of 3 dozen oysters, cook them in their own juice and add 2 gills of Cream sauce. Cook (in salted water) 4 ounces of macaroni. When cooked, cut in J4 inch pieces and throw them in with the oysters. - Heat well, season with salt and pepper and incorporate 3 ounces of butter and 4 ounces of grated Parmesan cheese. Serve in baked tartlet crusts, very hot. COQUILLES DE SPAGHETTI AUX JaMBON ET TrUFFES — Shells of Spaghetti with Ham and Truffles. Cook the Spaghetti and drain, when done. Heat some butter ; when at the nut degree, add the spaghetti; stir for a while, then moisten with a little thin Cream sauce, season ' highly, incorporate the necessary quantity of grated Parmesan cheese and a good deal of finely shredded ham and truffles. Fill some shells with the spaghetti, strew over some grated Parmesan cheese, place a small piece of butter on each and bake in a brisk oven to a light golden color. Spaghetti a la Boieldieu — Spaghetti, Boieldieu Style. Boil I pound of spaghetti in salted water. When cooked, drain and put back in the saucepan and add 4 ounces of butter and the same quantity of grated Parmesan cheese (in small parts at a time).