Feuilles De Laitue A L'indienne - Lettuce Leaves, Indian Style

Proceed as above for a la Genoise, using lobster instead of anchovies. Season with curry powder.

Beignets D'anchois - Anchovy Fritters

Dip the anchovies (filleted and well trimmed) in frying batter and fry in hot lard. Serve on a napkin with fried parsley.

Croutes De Haddock A L' Indienne - Crusts Of Haddock, Indian Fashion

Pound fine 8 ounces of smoked haddock, add a tablespoonful of bechamel, 2 egg yolks and 2 tablespoonfuls of cream; season with salt and curry, and rub through a fine sieve. Spread some of this preparation on small round toasts, sprinkle over some chopped hard eggs, place them on a buttered dish, and cook in a moderate oven from 6 to 8 minutes. Dress on a napkin and serve hot.

Canapes De Jambon A La Diable - Deviled Ham Canapes

Chop some lean ham very fine, and spread it on small pieces of buttered toast. Besprinkle liberally with paprika, and heat in the oven for a few minutes.

Canapes De Langue De Boeuf A La Hongroise - Beef Tongue Canapes, Hungarian Style

Chop fine some cooked smoked beef tongue, add to it just enough chicken cream forcemeat to give it some consistency, spread it on small pieces of toast; besprinkle liberally with paprika, place on a buttered pan and heat it for 8 to 10 minutes in a hot oven.

Batons Sales A L' Allemande - German Salt Sticks

Roll out some puff paste trimmings 1/4 inch in thickness) and cut off bands 4 inches long and 7/8 to 1 inch wide. Lay the bands on a moistened baking sheet, brush over with egg, and strew over crushed rock salt and carraway seed. Bake in a hot oven.

Batons De Caviar - Caviare Sticks

Prepare sticks as above for German Salt Sticks, only have them somewhat smaller and without salt and carraway seed. When baked split the sticks lengthwise and fill the inside with a layer of caviare.

Batonets Au Parmesan - Small Parmesan Sticks

Roll out some puff paste trimmings, sprinkle over some grated Parmesan cheese, and fold in three. After 10 minutes roll out to 1/4 inch thick, brush over with egg and besprinkle with grated Parmesan cheese mixed with a good pinch of cay-enne. Cut the paste sticks 4 inches long and 1/2 inch wide, range on a baking sheet and bake in a brisk oven. Serve on folded napkin.

Bavarois Au Parmesan - Parmesan Bavarios

Put into a saucepan 6 egg yolks and dilute with I pint of milk; set on the range over a slow fire, whipping continuously until it thickens and being careful not to let it boil; add 1/2 ounce of leaf gelatine (previously soaked in cold water), and 4 ounces of grated Parmesan cheese.

Allow this preparation to cool, then add 1 pint of whipped cream; season to taste with salt and red pepper; fill into some small moulds or cases; set in a cool place for 2 hours, and serve on a folded napkin.

Note. - The moulds should be lightly oiled. This can be done by placing the oil on a towel and then rubbing the insides.

Perles Au Fromage - Cheese Pearls

Use the same paste as explained for Florentine Garnishing. (See Consomme, Florentine Fashion.)

With a small round tube adjusted to the pastry bag, press out on a baking sheet small heaps the size of a large pea, brush over with egg and besprinkle with grated Parmesan cheese (with which a pinch of cayenne is mixed). Bake in a slow oven.

Souffles Au Parmesan - Parmesan Cheese Souffles

Dilute 4 ounces of flour with 1 pint of milk and 1 gill of cream, season with salt, nutmeg and cayenne, set on the fire and stir continuously until boiling (being careful not to have any lumps). Add 2 ounces of butter, 4 egg yolks and 6 ounces of grated Parmesan cheese. Whip the whites of 6 eggs very firm and add gently to the mixture. Fill some small cases with this, and bake in a hot oven for about 8 minutes or more (according to the size of the cases).

Beignets Souffles A La Parmesanne - Parmesan Cheese Fritters

Put into a saucepan 1 pint of water with 2 ounces of butter. When boiling, add 5 ounces of sifted flour, and stir over the fire until the paste detaches from the pan; add 4 ounces of grated Parmesan cheese, take from the range, and 5 minutes after add 3 eggs (one after the other); season with salt, cayenne and nutmeg.

Drop 1 dessertspoonful of this paste into hot lard, and move it gently with the skimmer until of a nice color. Serve hot on a napkin.

Beignets Souffles Au Parmesan Et Jambon - Parmesan Cheese And Ham Fritters

Add to the Parmesan Cheese Fritter preparation 1 ounce of lean cooked ham, and cut in very small squares.

Ramequins Au Fromage - Cheese Ramekins

Prepare a paste as for Parmesan Cheese Fritters, with the following ingredients : 2 gills of water, 2 ounces of butter, 4 ounces of flour, 3 eggs and 4 ounces of Parmesan cheese.

When the paste is cold put lumps on a buttered baking dish (using a tablespoon), brush over with beaten egg, besprinkle with finely diced Gruvere cheese, bake in a medium oven and serve hot.

Beignets De Camembert - Camembert Fritters

Clean a whole Camembert and rub it through a fine sieve, add the same amount of well reduced bechamel, and thicken with 3 egg yolks; season with salt and red pepper, and put away to get cold.

When very cold and hard shape the above preparation into small round, flat croquettes, dip them in beaten eggs, roll in bread crumbs, and fry in hot lard. Serve on a napkin with fried parsley.