"Dainty dishes"

When serving, make a hollow in the center and fill with the following garnishing : Reduce i pint of Tomato sauce to good consistency and add 2 tablespoonfuls of beef extract and 12 heads of mushrooms (cut in slices). Remove the skin of a veal kidney, slice very fine, saute in butter over a brisk fire, drain and add to the sauce with 2 ounces of butter. Season well with salt and paprika. Spaghetti a la Royale — Spaghetti, Royal Fashion. Cook the spaghetti and finish with butter and grated Parmesan cheese. Garnish the center with fresh mushrooms and truffles (sliced, sautéd in butter and stewed in Madeira sauce). Croquettes de Spaghetti — Spaghetti Croquettes. Break some spaghetti into J^-inch pieces; cook in boiling, lightly salted water; drain and toss in butter, add a little Bechamel sauce, season with salt and pepper, add some grated Parmesan cheese and put away to get cold. Shape into croquettes, breadcrumb them and fry in hot lard. Serve on a napkin, with Tomato sauce separate. Croquettes de Spaghetti a la Milanaise — Spaghetti Croquettes, Milan Fashion. Prepare as explained in the preceding receipt, but, instead of Bechamel, use Tomato sauce reduced with veal gravy, and add a garnishing of shredded mushrooms, truffles and ham or smoked beef tongue. Petits Souffles aux Epinards — Small Spinach Souffles. Reduce to good consistency i pint of Bechamel, add 2 gills of plain boiled spinach (pressed in the hands, to free it as much as possible from all moisture and then rubbed through a fine sieve) ; heat well, season with salt, pepper and grated nutmeg and bind with 4 egg yolks. Beat 6 egg whites to a stiff froth and blend with the spinach preparation. Fill into entree cases and bake in a mild oven for 12 to 15 minutes. Petits Souffles aux Epinards et Jambon — Small Spinach and Ham Souffles. Proceed as in the foregoing receipt, adding some finely chopped ham. Petits Souffles de Celeri — Small Celery Souffles. Cut up (fine) some outside stalks of celery and put to stew with a piece of butter and some white stock. When cooked rub through a fine sieve. To 1 pint of this puree of celery add 1 pint of Bechamel and reduce to good consistency, bind with 4 egg yolks and finish as explained for Small Spinach Souffles. Mousse de Chouxfleur a la du Barry — Mousse of Cauliflower, du Barry Style. Cook a head of cauliflower (weighing about 1 pound) in salted water and allow to get cold; then press in a napkin (to free it from water), and rub through a hair sieve. Reduce to good consistency 3 gills of Bechamel sauce and add the puree of cauliflower and 2 ounces of butter; season to taste with salt and nutmeg, and remove from the fire. After 10 minutes, add 4 egg yolks and the whites whipped to a stiff froth. Fill some small entree cases three-fourths of their height and cook in a mild oven from 8 to 10 minutes. Souffle de Champignon en Tartelette — Mushroom Souffle in Tartelettes. Incorporate 3 egg yolks with a pint of mushroom puree; whip the whites to a stiff froth, and add them also, blending gently. Fill up some baked tartelette crusts with this preparation and bake in a moderate oven from 8 to 10 minutes. Tartelettes a la Palmerston — Tartelettes, Palmerston Style. Prepare as in the preceding receipt but place on the bottom of each crust a tablespoonful of chicken hash in cream. Tartelettes a la Jardiniere — Jardiniere Tartelettes.