"Dainty dishes"

Have ready some thin unsweetened French Pan- cakes, fill them with puree of foie gras mixed with chopped truffles and fold them in three or four. Cut the folded pancakes in lozenge shape, dip in a light frying batter and fry in hot lard to a nice golden color. Serve on a folded napkin. Beignets Marie Louise — Marie Louise Fritters. Proceed as above, but instead of puree of foie gras use some chopped truffles, mushrooms and ham, blended with thickly reduced Madeira Sauce. Beignets a la Sarah Bernhardt — Fritters, Sarah Bernhardt Style. Parboil some marrow cut in small squares, drain and add the same amount each of truffles and mushrooms previously cooked, then blend with thickly reduced Madeira. Sauce. Cut bands of unsweetened pancakes, 2j4 by 4 inches, spread over them the above preparation, wrap up and let get cold. Ten minutes before serving dip the fritters in frying batter and fry crisp in very hot lard. 18 ^ Beignets de Cervelles de Veau — ^Calf^s Brain Fritters Cut a cooked calf s brain into J^ inch thick slices, dip them in frying batter and fry in hot hrd. Serve .either with tcmiato, piquant or some other sharp sauce. Beignets de Cervelles de Veau a la d'Uxelle — Calf's Brain Fritters^ dTTxelle Style. Dip some sliced calf's brains into thickly reduced Italian sauce and allow to get cold thoroughly. Egg and bread-crumb the brains twice, fry them in hot lard and serve on a folded napkin. Beignets de Champignons a la Nemours — ^Mush- room Fritters, Nemours Style. Clean and wash 24 fresh mushrooms, cut them in small cubes and cook in butter until they have lost alt moisture; add 2 gills of Bechamel sauce, season with salt, pepper and a pinch of nutmeg, bind with 2 or 3 egg yolks and put on ice to cool. Cut from a round milk roll slices 54 inch thick and 2 inches in diameter, steep them in cream for just i min- ute, then put on each some of the mushroom mixture, smooth over, dip in bread crumbs, then in beaten eggs, and then again in bread crumbs. Five minutes before serving, plunge in very hot fat. Serve on a napkin. Beignets de Moelle a la d'Uxelle — Marrow Frit- ters d'Uxelle Fashion. Cut some beef marrow into thick slices and steep in cold water for a few hours; then parboil, drain and allow to get cold. Have ready some thickly reduced d'Uxelle sauce, dip the slices of marrow therein, and set them on a lightly oiled dish on ice. When perfectly cold, and when ready to serve, dip the marrow in frying batter and fry in smoking hot 14 / lard. When done, dress on a napkin and garnish with fried parsley. Note. — Instead of being dipped into frying batter, these fritters may be breaded like croquettes. Beignets d'Anchovy — Anchovy Fritters. Dip the anchovies (filleted and well trimmed) in fry- ing batter and fry in hot lard. Serve on a napkin with fine parsley. Beignets a la Yarmouth — ^Yarmouth Fritters. Remove the fillets from 4 bloaters, take off the skin and pound in the mortar ; add a tablespoonf ul of Bech- amel, 2 ounces of butter and the same amount of grated Parmesan cheese. Season highly and put in a cool place. With this preparation, shape either long or round (though small) croquettes, egg and bread-crumb them and fry in hot lard. Serve on a folded napkin. Canapes de Ris de Veau a iJ Italienne — Sweet- bread Canapes, Italian Style. Chop fine 2 or 3 shallots, cook them in butter without browning and then add 12 fresh mushrooms cut in small squares; cook until dry, then moisten with half Madeira and half Tomato Sauce (about i gill of each). Allow to reduce to good consistency, then add 2 sweetbreads (previously cooked in broth and cut in small squares) . When boiling, bind with 2 egg yolks, season to taste and put away on a dish to become cold.