with bloater paste.
Paupiettes a la Yarmouth are fillets of bloaters,
stuffed, rolled, and served on toast.
SAVOURY ENTREMETS. 207
Laitances a la Diable is devilled roe. It is served
on toast.
a la Madras — small pieces of roe, wrapped in little
slices of bacon with capers and chutney, and
served on toast. Chickens' livers are dressed
in this way as Foies de volatile a la DiabU.
Tomates en mascarade are little moulds of rice, the
centres filled with a puree of tomatoes ; served
with a cheese sauce.
Pailles a I'Americaine are straws of pastry made
with tomato sauce.
Pompadours a la Portugaise are little rolls of cheese
pastry filled with tomato cream.
Marrons en mascarade are braised chestnuts, coated
with a savoury forcemeat, and then half with
grated ham and half with grated cheese;
served in paper cases, a red and white one in
each case.
Croquettes a la Mancelte'&ie little croquettes made of
chestnuts with white sauce, grated cheese, etc.
Eoasted chestnuts may also be devilled and
served in little cases as Marrons a la Diable. Wal-
nuts, almonds or raisins may be served in this way.
Pommes en kari are curried apples.
Petits souffle's piquants are little savoury souffles
with chopped herbs. Highly seasoned with
cayenne pepper, etc., they are called Petits
souffles a la Diable.
a la Yarmouth are bloater souffles.
Petites gele'es aux fines herbes are little moulds of
aspic with chopped mushrooms and herbs.
208 MENUS MADE EASY.
Petites caisses a VAlgerienne are French plums
stuffed with foie gras, or other rich forcemeat,
served in little cases.
a la Tunis are dates dressed in the same way.
a la Florence — little cases filled with a puree
of dried haddock covered with a savoury
meringue.
a la Westphalie are filled with a puree of ham,
and garnished with slices of red and white
radishes, and chopped parsley.
Croutes a la Campagne — croutes garnished with
anchovy puree in a rose design, sprinkled with
chopped parsley.
a la Fran$aise are garnished with anchovy,
cheese and parsley butter, with caviar in the
centre.
a la Russe are spread with a cream of horse-
radish.
a I'Indienne are spread with a highly seasoned
mixture of buttered eggs with chopped capers,
anchovy, etc.
a Vltalienne have slices of beetroot on them and
rings of white and yolk of hard-boiled egg, an
olive in the centre with an anchovy curled
round it.
a VEcossaise — Scotch woodcock on toast.
a la Jubile have a puree of dried haddock piled
on them, with an oyster in the centre covered
with the puree.
a la Marjorie are spread with a puree of dried
haddock and garnished with hard-boiled egg.
SAVOURY ENTREMETS. 209
Croutes a V Albert are spread with a mixture of
buttered eggs -with cheese, and sprinkled with
chopped tongue.
a la Rosamonde are rolled fillets of anchovies on
slices of tomato, garnished with hard-boiled
yolk of egg.
a la Burlington are spread with minced chicken
in Tartare sauce, covered with a slice of
tomato, and garnished with cream of chicken
and a stuffed olive in the centre.
a la Berne are spread with chopped olives,
shallots and parsley, covered with chopped
tongue, and have a hard-boiled yolk of egg
seasoned with oil and vinegar on each. They
are served hot.
a la Marie are spread with foie gras, garnished
with dried cherries stuffed with foie gras, and
decorated with whipped cream.
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with bloater paste.
Paupiettes a la Yarmouth are fillets of bloaters,
stuffed, rolled, and served on toast.
SAVOURY ENTREMETS. 207
Laitances a la Diable is devilled roe. It is served
on toast.
a la Madras — small pieces of roe, wrapped in little
slices of bacon with capers and chutney, and
served on toast. Chickens' livers are dressed
in this way as Foies de volatile a la DiabU.
Tomates en mascarade are little moulds of rice, the
centres filled with a puree of tomatoes ; served
with a cheese sauce.
Pailles a I'Americaine are straws of pastry made
with tomato sauce.
Pompadours a la Portugaise are little rolls of cheese
pastry filled with tomato cream.
Marrons en mascarade are braised chestnuts, coated
with a savoury forcemeat, and then half with
grated ham and half with grated cheese;
served in paper cases, a red and white one in
each case.
Croquettes a la Mancelte'&ie little croquettes made of
chestnuts with white sauce, grated cheese, etc.
Eoasted chestnuts may also be devilled and
served in little cases as Marrons a la Diable. Wal-
nuts, almonds or raisins may be served in this way.
Pommes en kari are curried apples.
Petits souffle's piquants are little savoury souffles
with chopped herbs. Highly seasoned with
cayenne pepper, etc., they are called Petits
souffles a la Diable.
a la Yarmouth are bloater souffles.
Petites gele'es aux fines herbes are little moulds of
aspic with chopped mushrooms and herbs.
208 MENUS MADE EASY.
Petites caisses a VAlgerienne are French plums
stuffed with foie gras, or other rich forcemeat,
served in little cases.
a la Tunis are dates dressed in the same way.
a la Florence — little cases filled with a puree
of dried haddock covered with a savoury
meringue.
a la Westphalie are filled with a puree of ham,
and garnished with slices of red and white
radishes, and chopped parsley.
Croutes a la Campagne — croutes garnished with
anchovy puree in a rose design, sprinkled with
chopped parsley.
a la Fran$aise are garnished with anchovy,
cheese and parsley butter, with caviar in the
centre.
a la Russe are spread with a cream of horse-
radish.
a I'Indienne are spread with a highly seasoned
mixture of buttered eggs with chopped capers,
anchovy, etc.
a Vltalienne have slices of beetroot on them and
rings of white and yolk of hard-boiled egg, an
olive in the centre with an anchovy curled
round it.
a VEcossaise — Scotch woodcock on toast.
a la Jubile have a puree of dried haddock piled
on them, with an oyster in the centre covered
with the puree.
a la Marjorie are spread with a puree of dried
haddock and garnished with hard-boiled egg.
SAVOURY ENTREMETS. 209
Croutes a V Albert are spread with a mixture of
buttered eggs -with cheese, and sprinkled with
chopped tongue.
a la Rosamonde are rolled fillets of anchovies on
slices of tomato, garnished with hard-boiled
yolk of egg.
a la Burlington are spread with minced chicken
in Tartare sauce, covered with a slice of
tomato, and garnished with cream of chicken
and a stuffed olive in the centre.
a la Berne are spread with chopped olives,
shallots and parsley, covered with chopped
tongue, and have a hard-boiled yolk of egg
seasoned with oil and vinegar on each. They
are served hot.
a la Marie are spread with foie gras, garnished
with dried cherries stuffed with foie gras, and
decorated with whipped cream.