The table

ing six hashed mushrooms. Sweetbread croquettes are prepared the same, only substituting four blanched sweetbreads (No. 601) for the chicken. » 277. Croquettes of Game. — To be made exactly like the chicken croquettes (No. 276), adding six hashed mushrooms and half a gill of cold fumet de gibier (No. 218). 278. Croquettes of Foie-gras. — Mix half an ounce of cooked, smoked beef - tongue with half a pint of dry salpicon of foie-gras. Put it into a saucepan with a gill of bechamel (No. 154), half a glassful of Madeira or sherry wine, and a tablespoonful of meat-glaze (No. 141). Reduce for ten minutes, stirring well, then transfer to a cold, flat dish, cover with buttered paper, and put aside to cool. Divide the preparation into six parts — each one shaped like a pear — roll them in fresh bread-crumbs, dip in beaten egg, and put a slice of truffle on the top of each. Again roll in bread-crumbs, and fry in boiling fat for four minutes. Remove them, drain well, and serve on a hot dish with a folded napkin. Any desired garnishing may be added. 279. Croquettes of Macaroni. — Boil a quarter of a pound of Italian macaroni in salted water for twenty-five minutes. Drain, and put it in a saucepan with a good ounce of butter, half an ounce of Parmesan cheese, and a quarter of an ounce of cooked, smoked tongue cut into small pieces, and one truffle cut the same. Toss all together, then change it to a wellbuttered sautoire, spreading the preparation one inch thick on the bottom. Cover with a buttered paper, press it well down, and put away to cool. Cut the preparation with a plain paste-cutter into six parts ; roll each one in grated Parmesan cheese, dip in beaten egg, and roll in grated, fresh, white bread-crumbs. Fry in very hot fat for four minutes, drain well, and serve on a hot dish with a folded napkin. 280. Anchovies on Toast. — Prepare with American bread six dry toasts, spread over them a little anchovy butter (No. 146), and cover each with four half anchovies. Place the toasts on a tin baking-sheet in the oven for one minute. Arrange them on a dish with a folded napkin, and serve. 281. Caviare on Toast. — Prepare six toasts of American bread. Put half the contents of a small box of Russian caviare into a sautoire ; add two tablespoonfuls of cream, and heat one and a half minutes on the stove, stirring it carefully meanwhile ; pour this over the toasts, and serve on a dish with a folded napkin. 282. Thon Marine. — Fold a napkin on a radish-dish, and dress on it the desired quantity of Thon Marine — pickled timny. Decorate with a little fresh parsley, and serve as a hors-cFceuvre. 283. Sardines a 1'Hllile. — Lift the sardines carefully out of the box to avoid breaking them, and lay them on a plate ; neatly pare off the loose skin, then dress on a radish-dish, and decorate with parsley. 284. Anchovies a 1'Huile. — Take a pint bottle of boned anchovies, drain them on a cloth, then dress them artistically on a radish-dish. Decorate with a hashed, hard-boiled egg and some chopped parsley. HORS D'CEUVRES. 19!