LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. rr LOUIS' EVERY WOMAN'S COOK BOOK as in the previous recipe, but use trimmings of puff- paste instead of pancakes. Parboil the rissoles for two minutes in salted water. Take them out with a skimmer, and place them in a well-buttered baking-pan. Sprinkle freely with grated Parmesan cheese, and add also a little melted butter. Bake for six or eight minutes. Lift up the rissoles with a palette knife, and put in a platter with tomato sauce in the bottom. Serve very hot. BOUCHEES OF OYSTER CRABS ^5 Prepare six small pates of puff-paste, known in French as " Bouchees." Fry half a pint of oyster crabs in butter until they become a bright red colour. Moisten them with two tablespoonfuls of sherry wine, and let them simmer for a few minutes. Add a quarter of a cup of cream, and when it comes to a boil stir into it a heaping teaspoonful of flour, previously mixed with two ounces of butter and the yolks of two eggs. Stir gently until it thickens, and then add a dash of brandy and season with salt✪ Bouchees of Oyster Crabs and cayenne. Fill the cavities of the pates with this preparation, put the covers on the pates, and serve on folded napkins. Garnish with sprigs of parsley. HUNGARIAN CROQUETTES &S Parboil two calf's feet, wash off the scum, and then boil in water with a small garnishing of vegetables. When well done, remove the bones, and press the meat between two plates. When cold, cut into cubes, also three cooked fresh mushrooms and four ounces of lean cooked ham (Virginia ham preferred). Add a table- spoonful of chopped fried onions. With the strained stock reduced to a pint prepare a thick sauce, and when boiling add the above articles, also salt and one teaspoon- ful of paprika. Then stir into it the yolks of two eggs mixed with two tablespoonfuls of cream✪ Hungarian Croquettes. After two minutes remove from the fire, and let it cool. Form flat round croquettes, two inches in diameter and one-half an inch thick ; dip into flour, eggs, and bread crumbs, and fry in deep fat. Serve on folded napkins. 28 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK MARROW FRITTERS^ Soak the marrow of two bones in water for two hours, and then parboil or poach in water until cooked. Cut slices about one-half an inch thick from the thick part of the marrow. When cold cover the slices with a Sauce Bordelaise and let them cool again. Then roll in bread crumbs✪ Marrow Fritters. Dip the slices in a batter, and fry in deep fat. Drain off the grease well, and serve on napkins. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. FISH It is not the intention of the author to give recipes for plain boiled, fried, or broiled fish, as any beginner in cooking knows these simple recipes, but to give a limited number of attractive and palatable fish courses. To prepare some of these fancy fish courses, it is necessary to use fish forcemeat, so the way to prepare it is given in the following recipe. FISH FORCEMEAT ^2 ✪ Fish Forcemeat

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When Served. Guests. Remarks. rr as in the previous recipe, but use trimmings of puffpaste instead of pancakes. Parboil the rissoles for two minutes in salted water. Take them out with a skimmer, and place them in a well-buttered baking-pan. Sprinkle freely with grated Parmesan cheese, and add also a little melted butter. Bake for six or eight minutes. Lift up the rissoles with a palette knife, and put in a platter with tomato sauce in the bottom. Serve very hot. BOUCHEES OF OYSTER CRABS ^5 Prepare six small pates of puff-paste, known in French as " Bouchees." Fry half a pint of oyster crabs in butter until they become a bright red colour. Moisten them with two tablespoonfuls of sherry wine, and let them simmer for a few minutes. Add a quarter of a cup of cream, and when it comes to a boil stir into it a heaping teaspoonful of flour, previously mixed with two ounces of butter and the yolks of two eggs. Stir gently until it thickens, and then add a dash of brandy and season with salt and cayenne. Fill the cavities of the pates with this preparation, put the covers on the pates, and serve on folded napkins. Garnish with sprigs of parsley. HUNGARIAN CROQUETTES &S Parboil two calf's feet, wash off the scum, and then boil in water with a small garnishing of vegetables. When well done, remove the bones, and press the meat between two plates. When cold, cut into cubes, also three cooked fresh mushrooms and four ounces of lean cooked ham (Virginia ham preferred). Add a tablespoonful of chopped fried onions. With the strained stock reduced to a pint prepare a thick sauce, and when boiling add the above articles, also salt and one teaspoonful of paprika. Then stir into it the yolks of two eggs mixed with two tablespoonfuls of cream. After two minutes remove from the fire, and let it cool. Form flat round croquettes, two inches in diameter and one-half an inch thick ; dip into flour, eggs, and bread crumbs, and fry in deep fat. Serve on folded napkins. When Served. Guests. Remarks. MARROW FRITTERS^ Soak the marrow of two bones in water for two hours, and then parboil or poach in water until cooked. Cut slices about one-half an inch thick from the thick part of the marrow. When cold cover the slices with a Sauce Bordelaise and let them cool again. Then roll in bread crumbs. Dip the slices in a batter, and fry in deep fat. Drain off the grease well, and serve on napkins. When Served. Guests. Remarks. FISH It is not the intention of the author to give recipes for plain boiled, fried, or broiled fish, as any beginner in cooking knows these simple recipes, but to give a limited number of attractive and palatable fish courses. To prepare some of these fancy fish courses, it is necessary to use fish forcemeat, so the way to prepare it is given in the following recipe. FISH FORCEMEAT ^2

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Louis' every woman's cook book