"Dainty dishes"

Ris de Veau a la Monte Carlo— Sweetbread, Monte Carlo Style. Cook some sweetbreads in white broth and allow them to get cold ; then cut them in small squares and adM them to some thickly reduced Bechamel flavored with onion puree. Season to taste and put away to get cold. Fill some large sized artichoke bottoms with the sweetbread preparation and cover with chicken cream forcemeat; :smooth the surfoce and besprinkle with finely chopped truffles, smoked beef tongue and pistachio nuts. Set in buttered sattte pan, cover and cook in a medium oven for 15 minutes. Rissoles a la Royale — ^Rissoles, Royal Fashion. Cut into small cubes 6 cocks' combs, 6 cocks' kidneys, 6 large fresh mushrooms previously cooked, and 3 truffles. Reduce 2 gills of Veloute sauce with yi gill of thick cream, add the above ingredients, and bind with 3 egg yolks. Season to taste, and put away to get cold. Roll out some puff paste trimmings to yi inch in thickness;- then, with a rotmd channeled pastry cutter, stamp out i^eces 3 inches in diameter, place one teaspoonfol of stuffing on each piece, brush the borders of the paste bialf way around with cold water, and turn over the paste, pressing tl^ borders lightly together. Dip the edges in beaten eggs and bread crumbs, and fry the rissoles in hot lard. To obtain a <£fferent effect, the rissoles may be brushed over with beaten eggs, and crushed vermicelli strewn over. They may also be dipped whole into beaten eggs and rolled in bread crumbs ; but tiiis procedure is not so much favored, a^ the paste is a compact mass in itself and needs no further wrapping of eggs and bread crumbs. Bissokft may aiso be prepared with the following inf^edieots : Rissoles de Foie Gras — Foie Gras Rissoles. Same as above ; but prepare a salpicon of foie gras, truffles and mushrooms, and bind with thickly reduced brown sauce. RlSS0I.ES A LA MOELLE — ^RlSSOLES WITH MaRROW. Same as above, using beef marrow in squares, parboiled and with well reduced brown sauce added. Rissoles AtJx Huitres — Rissoles with Oysters. Parboil some oysters, drain, remove the beards, and cut the belly part in squares ; add one-third part mushrooms, also cut in squares ; reduce some of the oyster liquid with German sauce, and add the oysters. Finish as for Royal Fashion. Tartelettes de Foie Gras a la Regence — Tartlets OF Fat Goose Liver, Regency Style. Cut some fat goose liver in squares, add half the amount of mushrooms, truffles and smoked beef tongue (also cut in squares), and blend with Veloute sauce to which has been added one-third part of thickly reduced tomato sauce. Fill some baked tartlet crusts with this preparation and cover the top with chicken cream forcemeat. Decorate with truffles, butter lightly and bake in a mild oven for lo minutes. Tartelettes de Foie Gras a la Reine — Tartlets OF Fat Goose Liver, Queen Style. Same as preceding receipt ; but omit the smoked beef tongue and blend with Veloute cream sauce only. Tartelettes de Jambon a la Hongroise — Hungarian Ham Ham Tartlets. Pound in the mortar 8 ounces of lean codced ham, add to it gradually 2 ounces of butter and 2 gills of cold Bechamel sauce^ rub through a fine sieve, season liberally with paprika and incorporate with the puree the yolks and whipped whites of 4 eggs. Have some, half baked paste crusts ready, and fill these with the above mixture. J?ake in a slow oven for 10 to 12 minutes, andServe hot; Tartelettes de Volaille a la Pompadour — „ Chicken Tartlets/ Pompadour Style. Fill some baked tartlet crusts with puree of mushrooms and cover with chicken cream forcemeat, decorate with truffles, butter the top lightly, and bake in a mild oven for 10 minutes. Tartelettes de Volaille a la Viennoise — Chicken Tartlets, Viennese Style.