"Dainty dishes"

Fill flie tartlets (about one-third of the cavity) with puree of onions mixed with finely chopped ham, and finish as in other receipts. FISH AND SHELLFISH. Canapes db Crabs d'Huitres a la Savoy — Oyster Crab Canapes^ Savoy Style. From a sandwich loaf cut slices of bread j4 inch thick, then with a round pastry cutter (2 inches in diameter) cut out some crusts, scoop them out on one side (so as to form a cavity) and fry in butter to a light color. Chop fine 12 fresh mushrooms (the tails will answer for this purpose), cook them in butter until all their moisture has been rendered, add i pint of picked and well washed oyster crabs, moisten with a dash of sherry, and cook for a few minutes; then add I gill of thick cream sauce, bind with 2 or 3 eg^ yolks, season and put away to get cold. Fill the crusts with the oyster crab preparation. Choose some fresh mushrooms of the same size as the crusts, cook them in butter, fill also with the oyster crabs and set one mushroom on each crust, the mushroom top uppermost. Place the canapes in a buttered pan and bake them in a medium oven for about 10 minutes. Canapes a la Dewey — Canapes Dewey Style. Prepare some Oyster Crabs a la Newburg and add some finely chopped sweet peppers. Place some fresh mushrooms (previously cooked in butter) on round slices of bread fried in butter, fill (the mushrooms) with the oyster crabs, place a smaller mushroom on top, heat well and serve. Canapes a la Manhattan — Manhattan Canapes. Chop together equal quantities of braised celery and raw oysters, mix well and spread on slices of buttered toast, sprinkle over with paprika, place a small piece of butter on each, and set in a hot oven for 6 or 8 minutes. Serve very hot. Canapes de Homard a la Belasco— Lobster Canapes, Belasco Style. Chop finely one onion and fry in butter without coloring, then add 6 fresh mushrooms chopped fine and cook with the onion until all moisture has been reduced, next add the meat of a 2-pound lobster chopped fine, incorporate one gill of Bechamel and (when it boils) thicken with 2 egg yolks. Season highly and then put away to get cold. Have ready some split toasted English Muffins, put some of the lobster preparation on top, brush over with beaten eggs, and bestrew with bread crumbs mixed with grated Parmesan cheese. Place a small piece of butter on each canape and bake for lo minutes in a medium hot oven. Canapes de Homard a la Marthe-— Lobster Canapes, Martha Style. Proceed as explained for Lobster Canapes, Belasco Style. Place the lobster preparation on a slice of buttered toast and cover with a very thin slice of Swiss cheese of the same size as the toast) and bake in a medium hot oven. Croutes de Haddock a l'Indienne — Crusts of Haddock, Indian Fashion. Pound fine 8 ounces of smoked haddock, add a tablespoonful of Bechamel, 2 egg yolks and 2 tablespoonfuls . of cream ; season with salt and curry, and rub through a fine sieve. Spread some ol this preparation on small round toasts, sprinkle over some chopped hard eggs, place them on a buttered dish, and cook in a moderate oven from 6 to 8 minutes. Dress on a napkin and serve hot. Souffle de Haddock Fume — Souffle of Smoked Finnan Haddock. Pound fine in the mortar 8 ounces of haddock, add 2 tablespoonfuls of cold Bechamel, i ounce of butter and 2 egg yolks and then rub through a fine sieve. Put die forcemeat into a bowl, incorporate yi gilt of whipped cream^ season to taste with salt, cayenne and grated nutmeg and add the 2 egg whites whipped to a stiflF froth. Have ready some small baked tartlet crusts, fill them ^ of dieir height with the haddock preparation, butter the top lightly with melted butter and bake in a medium oven for lo minutes. Creme de Haddock Fume a la Meadowbrook — Cream of Smoked Haddock, Meadowbrook Style.