Practical gastronomy and culinary dictionary

Cut some bread into slices about two inches long and half an inch wide ; fry these in clarified butter a golden colour and drain. Let cool. Pound the ham till fine, add a little sauce to produce a smooth paste, also ^ oz. butter and 1 yolk of hard-boiled egg. Spread thickly one side of the prepared bread croutes. Make three different kinds of butter : yellow by pounding 2 yolks of egg and 2 oz. of butter ; the red by pound- ing 3 boned anchovies with 1 oz. butter and a little brown sauce ; and the green by pounding the blanched parsley with 1 oz. butter, 1 anchovy, and 1 yolk of egg. Season the butters to taste, and rub separately through a fine sieve. By means of a forcing bag with a rose pipe or a paper cornet, force out the prepared HORS d'(euvres (cold). 383 butter alternately in the shape of crossbars on the croutes, dish up and serve cold. 66. Appetissants, Macoimaise. — 3 hard-boiled eggs, 1 truffle, 2 gherkins, 3 red chillies, 6 Gorgona ancho- vies, ^ gill well-reduced bechamel, 2 blanched mussels or sauce oysters, J oz. butter, a pinch pepper, bread for toast. Cut some slices of bread about ^ inch thick, toast it slightly, stamp out 8 to 10 rounds about IJ inches in diameter ; hollow out the centre portion of each suffi- ciently to receive the puree named below. Cut the eggs into slices about ^ inch thick, take out the yolk and put in a mortar with 4 filleted anchovies, mussels, or oysters, and the butter ; pound till smooth, season with a pinch of pepper, add the bechamel sauce, mix well and rub through a fine sieve. Fill the hollow part of the rounds of toast with this, garnish the surface of each with little strips of truffles, gherkins, chillies, and anchovies. These will look best if put on in the form of lattice- work. Put the remainder of the savoury puree in a paper cornet or forcing bag with a fancy tube, decorate the edges artisti- cally. Dish up on little glass dishes and serve. 67. Canapes a la Turbigo. — 4 small rolls (farthing rolls), 10 prawns or 6 crayfish tails, 1 small head of celery, a few mixed pickles, a little aspic jelly, hard- boiled whites of egg, 2 small truffles, a spoonful tomato juice, capers, and parsley, remoulade sauce. Cut the prawns, celery, pickles and truffles into small dice. Mix with a little remoulade sauce, which is a stiff mayonnaise sauce mixed wdth finely-chopped parsley, fennel, tarragon leaves, shallots, and prepared mustard ; add to this just sufficient tomato puree to colour it. Cut the rolls in halves, scoop out the crumb, fill with the mixture, cover the surface with a thin round piece of aspic jelly. Garnish with strips of hard- boiled whites of egg, capers, truffles and parsley ; serve on small dishes. 68. Tartines a la Baroda (Little Sandwiches, Baroda Styk).— 8 oz. Patna rice, ^ lb. cold chicken meat, 384 RECHERCHE COOKERY. 2 oz. butter (fresh), ^ gill cream, 1 dessert- spoonful mulligatawny paste, 1 dessert-spoonful of chutney, 1 table-spoonful Allemande or bechamel sauce, J pint white chaudfroid sauce, | teaspoonful curry powder, some aspic jelly, 6 slices of brown bread buttered.