À la mode cookery

about four inches square, place a small spoonful of the mixture in the centre of each, moisten the edges and fold over ; press them gently to make them adhere, and with the paste-cutter round off the edges, giving them a half-oval shape. Dip each croquette into egg seasoned with salt and pepper, then roll in bruised vermicelli ; fry in boiling fat. Dish up en pyramide ; garnish with fried parsley. Cutlets à la Fridalla (Cotelettes à la Fridalla) Take equal parts of ready boiled Spanish onions and potatoes and pass them through a sieve, then put them into a saucepan with a large piece of butter, and season with salt and plenty of black pepper ; add a little milk or cream ; stir well, and as soon as the mixture is quite hot pile it up on a dish within a circle of broiled or sauted mutton cutlet. Devilled Chicken a la Dante Take the pinions, breasts and legs, and gizzard, sprinkle them with cayenne pepper and salt. Melt an ounce of butter in a saucepan, add a small teaspoonful of mustard, a dessert-spoonful of mushroom ketchup, a piece of garlic well bruised and cut up, also a dessert-spoonful of Worcester sauce. Make it all hot. Well score the chicken, butter well, broil it, and lay on the sauce, putting it well into the scores ; give it one more broil up and serve. Dressed Tongue Boil a nice ox tongue for three hours, and when done take off the skin and shape it well by placing the root against some fixture and running a fork through the middle of the thin part into the board upon which it stands. When the tongue is cold, trim and glaze it lightly, and ornament with savoury jelly in two shades of colour. A pretty way is to place a strip of pale aspic about an inch and a half wide down the centre and put little cross-bars of paler jelly over that, and on either side of the wide piece of jelly place little pink rosettes, made of cream and aspic coloured with a little carmine. These can be put on with a forcer or squeezed through a butter cloth. Chopped aspic and croutons of the same should garnish all round. (See Plate VIII.) Ecrevisses a la Parisienne Butter some crayfish moulds and line them with salmon forcemeat ; fill in the interior some sliced crayfish mixed with a little Allemande sauce. When the moulds are full poach them and serve them up with Cardinal sauce. Foie-gras Fritters Make some good batter, and take a tin of Philippe's p^te-de-foie-gras, and cut out some of the contents into slices about half an inch thick by one and a half long. Season with salt, lemon-juice, and a dust of cayenne. Dip the slices of foie-gras into the boiling batter, and, when crisp, drain and dish them up with a little champagne sauce. Karl en Surprise Take some plain dariole moulds, mask them thinly with pale aspic, then line them with some cooked Patna rice to the thickness of a quarter of an inch ; stand on ice, then fill in with curried shrimps, into which a little aspic has been mixed ; stand again on ice, then turn out and decorate with red chillies minced finely and sprinkled on the top. Serve on a border of aspic jelly coloured carmine or pink. Kidneys à la Apicius