a la Clarisse are spread with shreds of ham and
anchovy, covered with little slices of bacon,
and are dipped in batter and fried.
a la Normande are spread with a shrimp paste.
a la Yarmouth are spread with bloater paste. In
addition to these, croutes may be served aux
harengs, with fillets of herring ; de homard a la
Tartare, with chopped lobster and Tartare
sauce; a la moelle, with marrow; aux cham-
pignons, or aux epinards, with a puree of mush-
rooms or spinach ; and may be garnished
with yolk and white of egg, chopped celery,
beetroot, parsley, etc. Cheese biscuits are
often used for croutes instead of fried bread.
210 II EN US MADE EASY.
Canapes d'oeu/s are biscuits or tartlets of cheese
or anchovy pastry spread -with buttered
eggs. With curried eggs, they are a la
Madras.
a Madame — tartlets of anchovy pastry filled
with chopped potato in Mayonnaise sauce,
garnished with fillets of anchovies, and
aspic.
a la Prince de Galles — very small rolls filled with
chopped ham, anchovies, gherkins and truffles,
with oil, vinegar, etc. The tops covered with
aspic or Mayonnaise sauce.
Croustades a la Versailles are little souffles of
anchovy on croustades of anchovy pastry.
a la Mancelle — croustades of anchovy pastry
filled with a savoury puree of chestnuts.
Cremes aux fines herbes are little moulds of savoury
custard with chopped herbs.
de Galles is Welsh rare-bit. It is sometimes
called Bonne-bouche a la Galloise. With the
addition of chopped gherkin it is a I'Irlandaise.
a I'Egyptienne — savoury creams of three different
sorts and colours, served in small Neapolitan
ice cases, imitating Neapolitan ices.
a la Beatrice are little creams of cheese, bread-
crumbed and fried.
a la Bichelieu — little anchovy creams, bread-
crumbed and fried; served with a cheese
sauce.
Tartines de caviar — Eussian caviar spread on
small slices of buttered toast.
SAVOURY ENTREMETS. 211
Tartines or Sandwiches a la Jardiniere— little
sandwiches of bread and butter with small
salad and Mayonnaise sauce.
a. la Mancelle are made with a puree of chest-
nuts.
a VImperiale are made of brown bread and butter
with a cream of bloater, and chopped celery
and tarragon.
ft la Greville are made with brown bread, and
pounded meat with capers and anchovies, and
each one is masked half with brown and half
with white sauce.
a la Pompadour are made of brown bread with
potted game or chicken, and are masked with
several different coloured sauces — white,
brown, and coloured with tomato and spinach.
ft la Princesse are made in the same way, but
are masked with Mayonnaise sauce and
decorated with macedoine vegetables.
A variety of sandwiches may also be made with
cheese, anchovy, shrimps, eggs, cucumber, etc.
Macaroni an gratin — macaroni with grated cheese
and white sauce, sprinkled with bread-
crumbs, Parmesan and melted butter, and
baked.
a VltaUenne — macaroni with grated Parmesan,
gravy and melted butter.
« la Napolitaine, or ft la creme — with grated
Parmesan, butter, cream, etc.
« la Milanaise — with a puree of tomatoes and
grated cheese ; garnished with croutons.
212 MENUS MADE EASY.
Macaroni a la sauce tomatcs is dressed with cream,
grated cheese, etc., and covered with tomato
sauce.
en timbale — a mould of macaroni dressed with
butter and grated cheese.
Timbale de macaroni a la Florentine is dressed with
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a la Clarisse are spread with shreds of ham and
anchovy, covered with little slices of bacon,
and are dipped in batter and fried.
a la Normande are spread with a shrimp paste.
a la Yarmouth are spread with bloater paste. In
addition to these, croutes may be served aux
harengs, with fillets of herring ; de homard a la
Tartare, with chopped lobster and Tartare
sauce; a la moelle, with marrow; aux cham-
pignons, or aux epinards, with a puree of mush-
rooms or spinach ; and may be garnished
with yolk and white of egg, chopped celery,
beetroot, parsley, etc. Cheese biscuits are
often used for croutes instead of fried bread.
210 II EN US MADE EASY.
Canapes d'oeu/s are biscuits or tartlets of cheese
or anchovy pastry spread -with buttered
eggs. With curried eggs, they are a la
Madras.
a Madame — tartlets of anchovy pastry filled
with chopped potato in Mayonnaise sauce,
garnished with fillets of anchovies, and
aspic.
a la Prince de Galles — very small rolls filled with
chopped ham, anchovies, gherkins and truffles,
with oil, vinegar, etc. The tops covered with
aspic or Mayonnaise sauce.
Croustades a la Versailles are little souffles of
anchovy on croustades of anchovy pastry.
a la Mancelle — croustades of anchovy pastry
filled with a savoury puree of chestnuts.
Cremes aux fines herbes are little moulds of savoury
custard with chopped herbs.
de Galles is Welsh rare-bit. It is sometimes
called Bonne-bouche a la Galloise. With the
addition of chopped gherkin it is a I'Irlandaise.
a I'Egyptienne — savoury creams of three different
sorts and colours, served in small Neapolitan
ice cases, imitating Neapolitan ices.
a la Beatrice are little creams of cheese, bread-
crumbed and fried.
a la Bichelieu — little anchovy creams, bread-
crumbed and fried; served with a cheese
sauce.
Tartines de caviar — Eussian caviar spread on
small slices of buttered toast.
SAVOURY ENTREMETS. 211
Tartines or Sandwiches a la Jardiniere— little
sandwiches of bread and butter with small
salad and Mayonnaise sauce.
a. la Mancelle are made with a puree of chest-
nuts.
a VImperiale are made of brown bread and butter
with a cream of bloater, and chopped celery
and tarragon.
ft la Greville are made with brown bread, and
pounded meat with capers and anchovies, and
each one is masked half with brown and half
with white sauce.
a la Pompadour are made of brown bread with
potted game or chicken, and are masked with
several different coloured sauces — white,
brown, and coloured with tomato and spinach.
ft la Princesse are made in the same way, but
are masked with Mayonnaise sauce and
decorated with macedoine vegetables.
A variety of sandwiches may also be made with
cheese, anchovy, shrimps, eggs, cucumber, etc.
Macaroni an gratin — macaroni with grated cheese
and white sauce, sprinkled with bread-
crumbs, Parmesan and melted butter, and
baked.
a VltaUenne — macaroni with grated Parmesan,
gravy and melted butter.
« la Napolitaine, or ft la creme — with grated
Parmesan, butter, cream, etc.
« la Milanaise — with a puree of tomatoes and
grated cheese ; garnished with croutons.
212 MENUS MADE EASY.
Macaroni a la sauce tomatcs is dressed with cream,
grated cheese, etc., and covered with tomato
sauce.
en timbale — a mould of macaroni dressed with
butter and grated cheese.
Timbale de macaroni a la Florentine is dressed with