"Dainty dishes"

Becasse Ecossaise — Scotch Woodcock. Many cooks when serving this dish simply serve scrambled eggs on anchovy toast. This is an error for only the egg yolks should be used and they should be mixed with cream. Proceed as follows : Beat 4 egg yolks with i gill of cream, season with salt and pepper, put in a saucepan over the fire and stir continuously until thick (but not boiling), add at last a small pat of butter and pour over hot anchovy toasts. Tartelettes a la Nicoise — ^Tartlets, Nice Style. Prepare some small tartlet crusts and have them baked about three-quarters only. Whip the whites of eight eggs to a stiff froth, mix in a handful of grated Parmesan cheese and season with salt and cayenne pepper. Fill this into the crusts, make a hollow in the centre and place in it the raw yolk of an egg (in each crust), cover with some of the froth and bake in a slow oven for about eight minutes. Serve on a folded napkin. CHEESE DISHES. Batonets au Parmesan — Small Parmesan Sticks. Roll out some puff paste trimmings, sprinkle over with grated Parmesan cheese, and fold in three. After i6 minutes roll out to J^ inch thick, brush over with egg and besprinkle with grated Parmesan cheese minced with a good pitch of cayenne. Cut the paste sticks 4 inches long and ¼ inch wide, range on a baking sheet and bake in a brisk oven. Serve on folded napkin. Bavarois au PARiitesAN — Parmesan Bavarios. Put 6 egg yolks into a saucepan and dilute with i pint of milk; set on the range over a slow fire, whipping continuously until it thickens and being careful not to let it boil ; add j/i ounce of leaf gelatine (previously soaked in cold water), and ij4 ounces of grated Parmesan cheese. Allow this preparation to cool. Then add i pint of whipped cream; season to taste with salt and red pepper ; fill into some small moulds or cases ; set in a cool place for 2 hours, and serve on a folded napkin. Note. — ^The moulds should be lightly oiled. This can be done by placing the oil on a towel and then rubbing the insides. Beignets de Gruyere — Gruyere Fritters. Prepare some rich Bechamel sauce (half milk and half cream) ; add one third part grated Gruyere (Swiss) cheese and season with salt and cayenne pepper. Lightly oil a square tin pan, pour in the above preparation and place on ice. When very cold turn onto the table, cut into lozenges or with the round paste cutter ; egg and bread-crumb them and fry in hot lard. Note. — If the fritters should prove too light, it will be necessary to egg and crumb them twice. Beignets de Camembert — Camembert Fritters. Clean a whole camembert and rub it through a fine sieve ; add the same amount of well reduced Bechamel, and thicken with 3 egg yolks ; season with salt and red pepper, and put away to get cold. When very cold and hard, shape into small, round, flat croquettes, dip in beaten eggs, roll in bread crumbs, and fry in hot lard. Serve on a napkin with fried parsley. Beignets Souffles a la Parmesanne — Parmesan Cheese Fritters. Put into a saucepan i pint of water with 2 ounces of butter. When boiling, add 5 ounces of sifted flour, and stir over the fire until the paste detaches from the pan; add 2 ounces of grated Parmesan cheese, take from the fire and 5 minutes later add 3 eggs (one after the other) ; season with salt, cayenne and nutmeg. Drop I dessertspoonful of this paste into hot lard^ and move it gently with the skimmer until of a nice color. Serve hot on a napkin. Ramequins au Fromage — ^Cheese Ramekins. Prepare a paste (as for Parmesan cheese fritters) with the following ingredients: 2 gills of water, 2 ounces of butter, 4 ounces of flour, 3 eggs and 4 ounces of Parmesan cheese.