À la mode cookery

Cut some rounds of bread the size of a fiveshilling-piece, fry them a pale colour. Take some remains of grouse, curry them and chop fine ; place some in a little mound on each crouton and scatter hard-boiled white of egg over, which has been passed through a fine strainer; sprinkle a very little dry parsley over each ; send to table very hot. Cucumber and Prawn Salad Take some prawns and skin them, or use the prepared Barathea prawns, soak them in mayonnaise, pile up in a mound, and serve cucumber cut into peashapes round in clumps, and which have been coated with aspic jelly. Darioles a la Como Take some little fluted dariole-moulds and mask them with very pale aspic. Cut some truffles into fanciful small shapes and decorate the moulds with them, adding a little more aspic to do so. Put on ice till set, then fill the moulds with an ounce of Parmesan cheese, one ounce of Gruyere finely grated, a very little cayenne, salt to taste. Stir into this half a pint of whipped cream, into which a little of the aspic has been added and flavoured with a few drops of essence of anchovy. Put on ice. When set, turn out and serve with pink aspic jelly arranged in little heaps round, sprinkled with a little parsley chopped as fine as dust. Devilled Oysters When the oysters are opened, retain them and their liquor in the deep shell. Insert cayenne pepper and salt to taste, and put the shells on the gridiron with a piece of butter on the top of each oyster. With a clear bright fire it will take three to four minutes to cook them. Brown bread and butter should be served with them. Medallions of Foie-gras k la Rosiere Make a pretty rice socle in a border-mould coloured a deepish yellow. Make one in a similar but smaller mould. When ready turn out and place one on the top of the other and make some medallions of foie-gras well truffled, masked in white aspic cream decorated with a truffle cut like a rose in the centre. Arrange them in two tiers and surmount the top with whipped aspic jelly sprinkled over with finely -grated pistachio and truffle. (See Plate V.) Eggs a la Besciamella Take three ounces of butter, three small onions, and a large bunch of parsley. Cut the onions in very fine slices and mince the parsley finely. Put these into a stewpan with a small quantity of very fine flour, add two gills of milk and two of cream. Boil and stir gently till this sauce is sufficiently thickened. Boil ten eggs hard, throw them into cold water, remove the shells, and then take away the white of the eggs, leaving the yolks whole. Cut the whites into strips and add to the sauce. Garnish a dish with very slightly fried sippets, put the sauce in the centre, and on it arrange eight of the hard yolks, having first dipped them in clarified butter, and then into fine bread-crumbs and grated Parmesan. Put the remaining yolks through a sieve and scatter them equally over the other eggs. Let the dish bake in a slow oven for half an hour, and serve. Great attention is required in the baking. Fish Balls a la Bizarre