"Dainty dishes"

From a sandwich loaf, cut oval slices of bread J4- inch thick, put a layer of the sweetbread preparation on top, smooth over, dip in beaten eggs and roll in bread crumbs and fry in hot lard to a nice color. Canapes de Ris de Veau a l' Allemande — Sweetbread Canapes, German Style. Proceed as explained in previous receipt, but instead of Madeira and tomato sauce, use only Veloute sauce. Crepes au Caviar — Pancakes with Caviare, Prepare some small, light, unsweetened pancakes, spread over them some caviare blended with soft butter, roll them up, and serve hot. CjiEPES AU Jambon — Pancakes with Ham. : Have ready some pancakes (as for preceding receipt) . ' Chop fine some lean ham, blend with a little Bechamel, incorporate a good size piece of butter and season highly. Spread this preparation over the pancakes, roll them up, trim them and serve hot. Crepes a la Romaine — ^Roman Pancakes. Prepare some light, small pancakes; fill them with d'Uxelle preparation, roll them as French pancakes, range them on a buttered dish, cover with Mornay sauce, and besprinkle with grated Parmesan cheese and some melted butter; bake in a hot oven, and serve immediately. Cretes de Coq farcis a la Villeroi — Stuffed Cocks' Combs, Villeroi Style Pick out some large cocks' combs (they are generally imported ready for use), wash in lukewarm water and make an opening where they were attached to the head ; then fill them with some sort of puree (either of foie gras, truffles, chicken or d'Uxelle stuffing) . Dip the combs in Villeroi sauce, egg and bread-crumb twice, and fry in hot lard. Serve separate some sauce (either tomato or truffle). Cretes de Coq Farcis a la Pompadour — Stuffed Cocks' Combs, Pompadour Style. Same as the preceding receipt, except that instead of dipping the combs in Villeroi sauce, dip them in puree of mushrooms. * Croutes de Jambon a l'Anglaise — Ham on Toast, English Fashion. CHop fine some cooked lean ham, blend with a little Bechamel to give it consistency and season with salt, 3« red pepper and English mustard. Spread oyer some nicely trimmed pieces of toast, dredge over some bread crumbs and grated Chester cheese, and bake in a, brisk oven. Serve hot. Croutes de Langue de Boeuf fume a l'Anglaise — Smoked Beef Tongue on Toast^ English Fashion. Follow directions of preceding receipt, using smoked beef tongue instead of ham. Fritto Misto a l^Italienne — Mixed Fritters, Italian Style. The usual ingredients for this dish are sweetbread, calf's brain and head, chicken livers, cock's combs and kidneys, small chicken croquettes, lamb fries, cauliflower, artichokes, mushrooms and egg plant. These different ingredients are cut into rather small pieces, dipped in frying batter or egg and breadcrumbed and fried in hot lard or oil. \ They should be crisp and of a nice golden color. Serve tomato sauce separate. KuLiBiAc ou Pates a la Russe — Kuliblac or Russian Patties. Cut in very small dice one part each of onion, carrot, turnip, celery, mushroom and cabbage; put the vegetables in a pan with a piece of butter, set on the fire and stir until they have, rendered their moisture. Then moisten with chicken broth and allow to reduce completely—by which time the vegetables should be cooked. Add some well reduced Bechamel or Veloute sauce (just enough to give the vegetables consistency) ; season highly, and set in a cool place. Roll out some puflF paste rather thin, cut out some round pieces 2yi inches in diameter, place a dessertspoonful of the preparation on each, wet the edges and fold over. Next place on a baking sheet, brush over with beaten eggs and bake in a moderate oven. Serve hot on a napkin. iVole.— These patties may be made with fish or forcemeat of different sorts. Keeping Uiis initial receipt in mind, the others are easily prepared.