Soyer's standard cookery

THE PREPARATION OF TARTLET AND BARQUETTE-CRUSTS. — Roll out the paste to the thickness of one-eighth inch, and stamp it with an indented fancy-cutter into pieces of the same size as the tartlet-molds to be used, which in this case are the same as for " petits fours," and, therefore, very small. The fancy-cutter should be round for tartlets, and oval for barquettes. Lay the paste in the molds, prick the parts lying on the bottom, lest they should blister, garnish the insides with pieces of kitchen paper to protect the paste, and fill them with rice or flour. Bake in a moderate oven; remove the rice or flour, the sole object of which was to preserve the shape of the tartlets or barquettes; turn the latter out of their molds, and set to cool. EXAMPLE. — Garnish the bottom of a tartlet or barquette with a coating of pink, shrimp, crayfish, or lobster mousse. Upon this lay a very white poached oyster, or a slice of hardboiled egg, stamped with an indented fancy-cutter. In the center of the yolk put a little lobster coral, and coat the whole with jelly to the level of the tartlet edges. These may be purchased ready prepared and may be served as it stands. It is very greatly used as a garnish for horsd'oeuvres. Tunny With Tomatoes. Lay alternate slices of tunny and tomato upon a hors-d'oeuvre dish, and between each slice lay a thin round of onion. Garnish the edge of the dish with a border composed of sliced potato, and sprinkle with an ordinary salad seasoning. Tomatoes a L'Americaine. Select firm, medium-sized tomatoes, and cut them into thin slices. Put them into a dish with salt, pepper, oil, and a few drops of vinegar, and leave to marinade for twenty minutes. Then arrange on a hors-d'oeuvre dish, garnishing the border with thin rings of onion. Tomatoes Monegasque. Select and skin some small tomatoes the size of walnuts, and cut a slice from each in the region of the stalk. Squeeze out all the juice and seeds. Prepare a mince of tunny with oil, and add for every two ounces of the fish, half a tablespoonful of finely-chopped onion, a tablespoonful of chopped parsley, chervil, tarragon, and hard-boiled egg. Thicken with a tablespoonful of thick mayonnaise; put it into a bag fitted with a smooth, medium-sized pipe, and garnish the tomatoes with the preparation, using enough of the latter to form a dome on each tomato. Quartered Tomatoes. Use medium-sized tomatoes, somewhat firm and with smooth skins. Peel and empty them, and then fill with either a fish puree cleared with jelly, or with a macedoine of vegetables thickened by means of a mayonnaise with jelly. Place on ice for half an hour, and cut the tomatoes into regular quarters. Marinaded Trout. 'Select some small trout, clean and dress them, and poach in a white wine court-bouillon to which vinegar has been added in the proportion of one-third of its volume. Leave the fish to cool in the liquor, and dish up with a few tablespoonfuls of the latter, placing some thin, grooved slices of lemon upon the fish. Soyer's Sauce Ravigote or Mayonnaise without Eggs. Place in a bowl or large cup one mustard spoonful of made mustard, and one saltspoonful each of salt and pepper; mix