"Dainty dishes"

Prepare a forcemeat of haddock, as explained for Souffle of Smoked Haddock, adding 4 ounces of fresh whitefish and omitting the whipped whites of egg. Try the forcemeat by dumping a teaspoonful of it in boiling water — ^if too solid, Jidd more cream. Butter and decorate some small timbale molds and fill them with the haddock forcemeat; next make a hollow in the center by putting the index finger (previously dipped in lukewarm water) into the center of the forcemeat, place in this hollow part the belly part of two parboiled oysters, close up with forcemeat and cook the timbals in the bain-marie in a mild oven for 12 to 15 minutes. Serve with cream sauce. Souffle de Hareng Fume a l'Irlandaise — Souffle OF Bloater, Irish Fashion. Free 4 bloaters from skin and bones and chop the fillets rather fine. Cook 4 good-sized peeled potatoes in lightly salted water and mash them fine ; add 4 ounces of butter, the yolks of 6 eggs and the chopped bloaters. Season to taste, then whip the 6 egg whites to a stiff froth and gently incorporate to the potatoes. ^ill some, small entree cases with this preparation, smooth and lightly butter the surface and bake in a mild oven for 12 or 15 minutes. Souffle de Homard a l'Americaine — ^Lobster Souffle A l'Americaine. Pound fine in the mortar the shell of a good-sized lobster. Heat in a saucepan 3 ounces of butter, add i small carrot and i onion cut fine, smother lightly and then add the pounded lobster shell ; stir for a few minutes, moisten with i gill of white wine and i pint of Tomato sauce, cook for 10 minutes, remove the scum, add i pint of Veloute, cook for 15 minutes longer and then strain and press through the etamine cloth. Reduce this sauce rather thickly, season highly and bind with 4 egg yolks. Cut the lobster meat in small squares and add it to the sauce. Whip 6 egg whites to a stiff froth, incorporate them gently with the lobster preparation, fill into small entree cases and cook in a mild oven. Souffle d'Ecrevisses a la Nantua — Crayfish Souffle^ Nantua Style. Proceed as for Lobster SoufHe, but instead of lobster shell use crayfish shells and all Bechamel instead of Tomato sauce. Cut the crayfish tails in small pieces and add some truffles cut in small squares. Petits Souffles aux Huitres — ^Small Souffles OF Oysters. Cook in their own juice 3 doz. oysters and then drain. Reduce the juice with i pint of Bechamel, bind with 4 egg yolks and season to taste. Remove the belly part from the oysters, cut them in 3 or 4 pieces, according to size, and add to the sauce. : Whip the whites of the 4 eggs to a stiff froth and gently blend the latter with the above preparation. Then fill with it some small entree cases and cook in a medium oven from 8 to lo minutes. EcREVissEs Farcis — ^Stuffed Chayfish. Cook 3 doz. crayfish and remove the meat from the shells. Keep the heads and clean them well. Cut the meat into small pieces and add half the amount each of trufHes and mushrooms, both cut in squares. Heat I pint of thickly reduced Bechamel, incorporate with it I ounce of lobster or cra)rfish butter, and add the cra)rfish meat mixture. Season highly and put away to get cold. Stuff the crayfish heads with the preparation, egg and bread crumb them and fry in hot lard. Serve on a folded napkin. HUITRES A LA SCHENK — OySTERS, ScHENCK StYLE. Chop fine some Blue Point oysters, cook them with a piece of butter and, when boiling, add a little thick cream — ^just enough to whiten the juice ; thicken lightly with kneaded butter, season with salt and red pepper and serve on square pieces of buttered toast. HuiTREs Frites a LA Flynn — Fried Oysters, Flynn Style. Take the belly part of some large sized oysters and parboil them in their own juice ; allow to cool and then drain and dry on a towel.