À la mode cookery

Take a nicely shaped savoy, cut out the stalk and the centre, leaving it looking like a nest, which fill with pork cut into dice shapes and soaked in Robert sauce or tomato sauce ; put over the fire and steam till the cabbage is cooked. Have some onion and stuffingballs ready, which arrange in heaps round the cabbage, alternating with stiff apple sauce. (See Plate XXI.) Prawns au Nature! a la Mode Prawns are generally dressed on a lemon, but a novelty is to send them up in little silver shrimp-nets. When they can be handed round, hanging to these nets are little prawn-servers in the shape of boathooks. The nets can be used also to serve watercress in when handed with cheese. (See Plate XII.) Royal Omelets Take six eggs, two soft roes of fresh herrings, three chopped truffles, two cockscombs, and one kidney, and saute them in butter. Stew the truffles in half a tumbler of champagne and dust the other ingredients with flour and stew them. After which mix all together. Make an omelet in the usual way with the eggs. Place half the mixture in the omelet, fold it up, and serve the remainder of the ingredients round it. Russian Tartlets Make very light pastry and line some tins with it. Then take some oysters scalded in their own liquor, one grated table-spoonful of horse-radish, one gill of stock, some lemon-juice, one table-spoonful of vinegar, one gill of white sauce, and one tea-spoonful of capers, half a gill of the oyster liquor, and a very little salt. Let all these boil a few minutes. Then add off the fire the yolk of an egg whisked up ; now add the oysters, then put pieces of lobster, sardines and anchovies at the bottom of the tartlet-cases, and fill up with oysters and sauce. Sprinkle over each lobster coral and parsley rubbed through a sieve and a few capers. Make hot in the oven for ten minutes and serve at once. Sardines a la Madras Stamp out some rounds of bread the size of a florin and half an inch thick, fry them a pale brown and lightly, so that they may be soft. Then spread them with a mixture made with a table-spoonful of sardines, butter, cream, and a sprinkle of curry powder mixed to a paste. Add half a tea-spoonful of French mustard, a dust of paprika, and a salt-spoonful of grated lemon-peel. Beat this up and spread it on the fried bread, arranging it into neat little pyramids with a knife dipped in hot water ; place in a hot oven for three minutes, and garnish the centre of each with half a farced olive and serve. Sardines a la Valetta Stamp out in rounds, the size of a florin, slices of Hovis bread, and pound up together six or eight sardines (removing their skins first) with the yolks of a couple of hard-boiled eggs and an ounce of butter. Then spread some on the slices of bread ; chop up some mustard and cress and radishes, finely sprinkle with a little oil and vinegar, and put on another slice of bread. Then spread the top of each with aspic jelly and sprinkle over the finely-chopped white of egg, and over that some coralline pepper. Savoury a la Primrose Cut some croutons the size of a crown piece, fry lightly and moistly.