cream curds, cheese, butter and eggs.
Timbale a la Diable is a mould of layers of rice with
grated Parmesan, etc., with alternately slices
of ham and of Gruyere cheese between the
layers of rice. Baked and served with gravy.
Olives farcies are stuffed olives. They are served
on croutes.
au Parmesan are served on cheese croutes or
biscuits.
en aspic are set in a mould of aspic, garnished
with hard-boiled egg, etc.
a la Saint-Augustine are stuffed with foie gras
and set in little moulds of aspic.
Croutes aux olives — served on little croutes, garnished
with egg, anchovies or capers.
au jambon are ham toasts ; a Vecarlate — tongue
toasts.
aux anchois are spread with anchovy butter or
paste. They are sometimes garnished with
chopped parsley and hard-boiled egg, or with
fillets of anchovy. A la Frangaise, they have
a stuffed olive in the centre.
Canapes aux anchois are round slices of fried bread
with chopped anchovies, capers, yolk and
SAVOURY ENTREMETS. 205
white of egg arranged on them separately in
quarters.
Anchois farcis — anchovies boned, stuffed, dipped
in batter and fried.
a la Colmar — fillets of anchovies on croutes of
fried bread, garnished with anchovy cream
and yolk and white of egg.
a la St. Augustine — anchovy creams set in little
moulds of aspic.
Allumettes d1 anchois are strips of anchovies wrapped
in paste and fried.
Petites gelees aux anchois are fillets of anchovies
with hard-boiled egg, chopped parsley and
capers, set in little moulds of aspic.
Talmouses aux anchois are tartlets made of anchovy
pastry, filled with cheese or anchovy cream.
Pctits nids aux anchois are egg shapes of anchovy
cream served in little nests of pastry, garnished
with sprigs of parsley, etc.
Many of the savouries of cheese that have been
enumerated are also made with anchovy — souffles,
creams, pancakes, fritters, straws, etc.
Sardines au Parmesan are sardines on buttered
strips of toast spread with grated Parmesan.
"Without the Parmesan, they are called sur
croutes.
en papillotes are boned, stuffed, and served in
papers.
farcies are stuffed ; au Diable, devilled.
a la Suisse are fried in batter. They are some-
times called enfritot.
206 MENUS MADE EASY.
Crevettes en surprise are shrimps served in little
rolled slices of brown bread and butter, gar-
nished with small salad.
en mascaradeaxQ served on croutes with Mayonnaise
sauce, covered with aspic whipped to a froth.
Mousses aux crevettes are rich frothy creams made
with pounded shrimps. They are usually
served in little cases.
Eissolettes a la Normande are very small rissoles of
shrimps.
Huitres a la Saint-Patrice are oysters served raw
on croutes spread with bloater roe.
au caviar are served on thin slices of lemon
spread with caviar, on croutes of fried bread.
Anges a Cheval are oysters wrapped in little slices
of bacon, broiled and served on toast.
Harengs a la Duchesse — creams of pounded herring
set in little moulds of aspic.
Fritot aux harengs — little fillets of herring fried in
batter. These fritters are also made with
dried haddock — merluchefume'e.
Fritot a la Russe — fritters made of a cream of any
dried fish, fried in batter.
Friantines a la Madras are little fritters made of
curried fish.
Cassolettes aux Indes are small patties of rice filled
with dried haddock devilled.
Pailles a la Yarmouth are straws of pastry made
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Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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cream curds, cheese, butter and eggs.
Timbale a la Diable is a mould of layers of rice with
grated Parmesan, etc., with alternately slices
of ham and of Gruyere cheese between the
layers of rice. Baked and served with gravy.
Olives farcies are stuffed olives. They are served
on croutes.
au Parmesan are served on cheese croutes or
biscuits.
en aspic are set in a mould of aspic, garnished
with hard-boiled egg, etc.
a la Saint-Augustine are stuffed with foie gras
and set in little moulds of aspic.
Croutes aux olives — served on little croutes, garnished
with egg, anchovies or capers.
au jambon are ham toasts ; a Vecarlate — tongue
toasts.
aux anchois are spread with anchovy butter or
paste. They are sometimes garnished with
chopped parsley and hard-boiled egg, or with
fillets of anchovy. A la Frangaise, they have
a stuffed olive in the centre.
Canapes aux anchois are round slices of fried bread
with chopped anchovies, capers, yolk and
SAVOURY ENTREMETS. 205
white of egg arranged on them separately in
quarters.
Anchois farcis — anchovies boned, stuffed, dipped
in batter and fried.
a la Colmar — fillets of anchovies on croutes of
fried bread, garnished with anchovy cream
and yolk and white of egg.
a la St. Augustine — anchovy creams set in little
moulds of aspic.
Allumettes d1 anchois are strips of anchovies wrapped
in paste and fried.
Petites gelees aux anchois are fillets of anchovies
with hard-boiled egg, chopped parsley and
capers, set in little moulds of aspic.
Talmouses aux anchois are tartlets made of anchovy
pastry, filled with cheese or anchovy cream.
Pctits nids aux anchois are egg shapes of anchovy
cream served in little nests of pastry, garnished
with sprigs of parsley, etc.
Many of the savouries of cheese that have been
enumerated are also made with anchovy — souffles,
creams, pancakes, fritters, straws, etc.
Sardines au Parmesan are sardines on buttered
strips of toast spread with grated Parmesan.
"Without the Parmesan, they are called sur
croutes.
en papillotes are boned, stuffed, and served in
papers.
farcies are stuffed ; au Diable, devilled.
a la Suisse are fried in batter. They are some-
times called enfritot.
206 MENUS MADE EASY.
Crevettes en surprise are shrimps served in little
rolled slices of brown bread and butter, gar-
nished with small salad.
en mascaradeaxQ served on croutes with Mayonnaise
sauce, covered with aspic whipped to a froth.
Mousses aux crevettes are rich frothy creams made
with pounded shrimps. They are usually
served in little cases.
Eissolettes a la Normande are very small rissoles of
shrimps.
Huitres a la Saint-Patrice are oysters served raw
on croutes spread with bloater roe.
au caviar are served on thin slices of lemon
spread with caviar, on croutes of fried bread.
Anges a Cheval are oysters wrapped in little slices
of bacon, broiled and served on toast.
Harengs a la Duchesse — creams of pounded herring
set in little moulds of aspic.
Fritot aux harengs — little fillets of herring fried in
batter. These fritters are also made with
dried haddock — merluchefume'e.
Fritot a la Russe — fritters made of a cream of any
dried fish, fried in batter.
Friantines a la Madras are little fritters made of
curried fish.
Cassolettes aux Indes are small patties of rice filled
with dried haddock devilled.
Pailles a la Yarmouth are straws of pastry made