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SAVOURIES À LA MODE


WORKS BY MRS. DE SALIS.
"Those excellent cookery books that have made Mrs. De Salis
an authority in every kitchen that has any pretensions to high art.'
SCOTSMAN.
CAKES AND CONFECTIONS À LA MODE.
Fcp. 8vo. is. 6d. boards.
DOGS: a Manual for Amateurs. Fcp. 8vo. Is. 6d.
boards.
DRESSED GAME AND POULTRY À LA MODE.
Fcp. 8vo. Is. 6d. boards.
DRESSED VEGETABLES À LA MODE. Fcp.
8vo. 18. 6d. boards.
DRINKS À LA MODE. Fcp. 8vo. Is. 6d. boards.
ENTRÉES À LA MODE. Fcp. 8vo. 1s. 6d. boards.
FLORAL DECORATIONS : Suggestions and Descrip-
tions. Is. 6d. boards.
NEW-LAID EGGS: IIints for Amateur Poultry
Rearers. 18. 6d.
OYSTERS À LA MODE. Fcp. 8vo. 1s. 6d, boards.
PUDDINGS AND PASTRY À LA MODE. Fcp.
8vo. 18. 6d. boards.
SAVOURIES À LA MODE. Fcp. 8vo. 1s. 6d.
boards.
SOUPS AND DRESSED FISH À LA MODE.
Fcp. 8vo. Is. 6d. boards.
SWEETS AND SUPPER DISHES À LA MODE.
Fcp. 8vo. Is. 6d. boards.
TEMPTING DISHES FOR SMALL INCOMES.
Fcp. 8vo. 18. 6d. boards.
WRINKLES AND NOTIONS FOR EVERY
HOUSEHOLD. Fcp. 8vo. 18. 6d. cloth.
I
London : LONGMANS, GREEN, & CO.
New York : 15 East 16th Street.


PREFACE.
SAVOURY DISHES at the present time being so
fashionable, and novelties in them so much in-
quired for, I have been persuaded by my friends
to publish a small book on the subject. Many
of the recipes are new, a few original, and I trust
all will be found welcome. I have endeavoured
to give all the recipes in as practical a manner as
possible, so that any plain cook could manage
them, at all events after one or two trials, and with
a few hints from her mistress. And as I am glad
to know that in these days of Schools of Cookery
many mistresses have become their own chefs, bad
cooking in an establishment should be a thing of
the past.
HARRIET A. DE SALIS.


TNE NEW YORK
PUBLIC LIBRARY
40599B
ANI", LOP ANB
TILDEN KUNDATIONS


PREFACE.
SAVOURY DISHES at the present time being so
fashionable, and novelties in them so much in-
quired for, I have been persuaded by my friends
to publish a small book on the subject. Many
of the recipes are new, a few original, and I trust
all will be found welcome. I have endeavoured
to give all the recipes in as practical a manner as
possible, so that any plain cook could manage
them, at all events after one or two trials, and with
a few hints from her mistress. And as I am glad
to know that in these days of Schools of Cookery
many mistresses have become their own chefs, bad
cooking in an establishment should be a thing of
the past.
HARRIET A. DE SALIS.


SAVOURIES À LA MODE.
lobster coral has been sprinkled ; put in the an-
chovy mixture and let stand on ice for a couple
of hours ; turn out and garnish with chopped aspic
and chervil leaves.
throu, pound; tak
Anchovy and Olive Straws.
Pailles a'ux Olives et Archeis.
Take twelve French olives, stone them and
mince them finely, rub them through a sicve and
let them dry ; take six anchovies, scrape and bone
them, pound them in a mortar and pass them
through the sieve, then mix them with the olives.
Take two ounces of butter and the anchovy mix-
ture and rub well into two ounces of Vienna flour,
thoroughly mix, add the yolk of an egg and
make all into a stiff paste. Roll the paste out the
same as for cheese straws, and cut them into lengths
the same way, and bake in a hot oven for ten
minutes, the heat rising to 246°.
Anchovy Straws.
Pailles d'Anchois.
Take two ounces of flour and mix with it a little
salt and a cayenne-spoonful of coralline pepper.
Then take two ounces of anchovies that have been
washed, boned, pounded, and passed through a sieve.
Rub the anchovy paste and two ounces of butter well
into the flour, then mix all these ingredients together
with the yolk of an egg to a smooth paste. Roll
the paste out into a strip $ of an inch in thickness
and 5 inches wide. Cut this paste, with a sharp
knife dipped in flour, into strips of an inch wide,
so that the straws will be 5 inches long and f of
an inch in thickness,


SAVOURIES À LA MODE.
Put these on to a baking sheet and put them
into a hot oven for ten minutes, the heat rising
to 246°, Dish them up cross-bar fashion, and send
them to table hot. Cod's roe can be used instead
of anchovies, making cod's-roe straws.
Stuffed Anchovies.
Anchois Farcis.
Split open six anchovies, wash them in Chablis
or some white wine, then bone them.
Mix some chopped fish, bread-crumbs, and
yolks of eggs together; stuff the anchovies with
these, dip them into batter and fry. Garnish with
fried parsley.
Canapés à la Crème.
Cut little rounds of bread, fry them a pale
colour, curl some washed and boned anchovies and
place on them, and pour over either Devonshire or
whipped cream.
Anchovies à la Melhonaise.
Make some toast, cut it into neat square pieces,
butter it liberally, and spread it very thickly with
the following mixture :-
Stir in a gallipot (placed in a saucepan of hot
water over the fire) the beaten yolk of one egg, one
ounce of butter, two teaspoonfuls of anchovy paste
(Cunningham and Fourrier's pâte aux anchois is
best), a teaspoonful of mushroom ketchup, six olives
finely pounded, and a gill of cream, until it becomes
the thickness of rich custard. It must not be
allowed to boil. Whip a gill of cream to a froth,


SAVOURIES À LA MODE.
body and claws; take care to put away the sto-
mach and any greenish matter. Take the yolk of
an egg and mix it with the salt, mustard, cayenne,
and melted butter, and when thoroughly mixed
add gradually the vinegars, next the bread crumbs
and crab, lastly stir in the cream lightly and turn
the mixture into little paper or china rannekin
dishes and garnish with chervil.
Croûtes à la Stanley.
Make little rounds of fried bread and place on
them either some Devonshire or whipped cream
and pour on to the croûtes with forcers, so that
the cream stands up in a pyramid form ; cut some
boned anchovies into narrow fillets and decorate
the cream with them arranged like lattice-work.
the cregur on tone, Der
Haddock Canapés.
Take the flesh of one small or half a large had-
dock, free from the bones, and pound it in a mortar
with one ounce of butter. When fine, rub it through
a coarse sieve and stir it over the fire with a little
cream and a dust of coralline pepper till quite hot,
then pour it on some neat pieces of hot buttered
toast and serve quickly.
Dried Haddock Rissoles.
Lay the haddock in a frying-pan, cover it with
boiling water and boil it for a few minutes, then
drain it, remove the flesh, pound it in a mortar, mix
with it a little grated Parmesan cheese, a little


SAVOURIES À LA MODE.
bake in a quick oven about ten minutes. Serve
the meat in the shells, neatly arranged on a hot
napkin, and garnish with bright green parsley.
Lobsters à la Bordelaise.
Homards à la Bordelaise.
Cut up two lobsters each into eight pieces ; break
the claws without spoiling their shape, and boil for
twenty-five minutes in white wine, seasoned with a
head of garlic, a laurel leaf, a bouquet garni of
parsley and herbs, pepper and salt; place the cover
on the saucepan and stir occasionally ; when done,
dry each piece in a cloth and put them into a clean
saucepan. Brown two sliced onions and shalots
in butter, stir in a tablespoonful of flour, and when
quite thick moisten with some of the liquor in which
the lobsters were boiled; stir over a quick fire for
ten minutes ; add two tablespoonfuls of tomato
sauce and a pinch of cayenne. Pour the sauce
over the lobsters, and warm for a few moments.
Dish up the pieces so arranged as to give the
appearance of the lobsters not having been cut;
garnish with the claws; cover with the sauce and
serve.
Lobster Canapés.
Les Canapés aux Homards.
Cut and fry the bread as for caviar canapés ;
spread the rounds with lobster butter and a lobster
scallop previously soaked in oil, vinegar, salt, and
pepper ; in the centre place a row of capers round
the lobster, and serve.
ounds with ked in oil, of capers


IÓ
SAVOURIES À LA MODE.
10
Lobster Creams.
Homard en Ciel.
Take the flesh of a lobster, pound it well in the
mortar with cream, rub it through a sieve; add an
eggspoonful of anchovy sauce and beat it up well
in a pound of Devonshire clotted cream ; put this
into the little French china ramequin moulds, strew
coral over the top, and serve.
Gratin of Lobster.
Gratin de Homard.
Cut a good-sized lobster in half and pick out
all the meat, which must be cut into thin slices.
Put a piece of butter the size of an egg into a
saucepan with three shalots finely minced. Brown
them lightly, then mix in a tablespoonful of flour,
and, when quite smooth, add half a pint of milk.
Simmer for five minutes. Put in the sliced lobster,
a tablespoonful of chopped parsley, a little salt and
cayenne, and half a teaspoonful of anchovy sauce.
Stir over the fire, and, when boiling, draw the
saucepan back, and add the well-beaten yolk of
an egg. Fill the shell of the lobster with the mix-
ture, sprinkle bread-crumbs over it, and pour on
a little clarified butter. Put the shell in a hot
oven for twenty minutes, dish on a napkin, and
serve.
Lobster Omelet.
Omelette au Homard.
This omelet is made like all the other omelets,
substituting lobster in place of oysters, kidney, &c.


SAVOURIES À LA MODE.
11
It can be made in two ways, exactly like the
receipts given for oyster omelet. Sardines or an-
chovies may be used instead of lobster.
Small Rolls with Lobster.
Petits Pains à la Française au Homard.
Prepare the rolls as for chicken rolls, then cut
some lobster tails into small dice. Mix them in
some mayonnaise sauce with some chopped Mont-
pelier butter. Fill the rolls, replace the covers, and
serve.
These rolls may be made with game, prawns, or
shrimps.
Lobster Salad en Mascarade.
Take a plain round mould and place a gallipot
inside filled with cold water or ice. At the bottom
of the mould first place a layer of nicely-flavoured
aspic jelly coloured red, which has been whisked
up; when nearly set lay this on ice, and when set
add a layer of natural-coloured aspic, also whisked
up, then a layer of aspic coloured green, and so on
till the mould is full. Put on ice till quite firm,
then pour out the iced water from the gallipot and
fill it with hot water and remove it; then fill in the
space with lobster mayonnaise, which of course
has already been prepared. Place on ice again for
an hour or so, and then turn out, garnish with
aspic, slices of cucumber, prawns, &c.
Grilled Mackerel Bones.
Take the bones of a boiled mackerel, dust
them with salt and cayenne pepper, and broil over


SAVOURIES À LA MODE.
Angels on Horseback.
Anges à Cheval.
Take very thin slices of fat bacon, cut all the
rind off. Then take an oyster (or two if very
small), pour on it two drops of essence of anchovy,
four of lemon, and a grain of cayenne, and roll it in
the slice of bacon. When there are sufficient of
these rolls, put them on a small skewer and fry
them ; when cooked take each one separately and
place on a fried croûton. This is a dish which must
be served very hot.
Oyster Baskets à la Hartington.
Scoop out the interiors of some smooth tomatoes
which have been cut in half, and drain them from
juice. Take some large stewing oysters, cut them
into dice, make a good white sauce with cream,
flavour with the liquor from the oysters, a little
cayenne and lemon juice. Fill the tomatoes with
these. Take an anchovy that has been well soaked
with milk, and cut it up small and lay on the top,
and place parsley stalks across for the handle,
dish on fried croûtons, and send up hot to table.
Instead of the anchovy a little bacon chopped up
makes a nice variety.
Oyster Omelet.
Omelette aux Huftres.
Blanch and beard eight oysters and mince them
finely with three drops of anchovy sauce. Then
proceed the same as for kidney omelet.


14
SAVOURIES À LA MODE.
Another way of making oyster omelet is to
make a plain omelet, and after it is folded place
in between the folds a tablespoonful of good oyster
sauce and hold the salamander over it for a few
seconds.
Prairie Oyster.
Put into a wine-glass a teaspoonful of vinegar,
break a new laid egg into it, season with pepper
and salt, and sprinkle it with vinegar and one drop
of Worcester sauce.
Scalloped Oysters.
Coquilles aux Huitres.
Open and beard a dozen oysters and scald
them for a second in their own liquor.
Make a white sauce into which some oyster
liquor is poured, a grain of cayenne, a saltspoonful
of anchovy sauce, and a squeeze of lemon. Boil
this till it is cooked.
Put the oysters in the scallop shell, pour the
white sauce over them, and strew bread-crumbs on
the top, and place some butter in small pieces all
over.
Have the salamander red-hot, and brown them.
Send them to table very hot.
Oyster Soufflé.
Soufflé aux Huîtres.
Take two dozen blue point oysters, mince them
and rub them through a wire sieve. Blanch and


SAVOURIES À LA MODE. 15
beard a dozen large oysters, and cut each one into
four pieces.
Put two ounces of flour and one ounce of butter
into a stewpan, and mix them well together over
the fire; then add a quarter of a pint of oyster
liquor, and stir all together till it thickens, and the
flour is well cooked. Put this sauce and the
pounded oysters into a mortar and pound them
well together, adding two yolks of eggs one at a
time, a little salt, cayenne pepper, and a quarter of
a pint of cream. When these are all thoroughly
mixed, bcat three whites of egg to a stiff froth and
stir them into the mixture very lightly; then put
in the oysters. Butter the mould, pour in the
mixture, cover it with buttered paper and steam
it gently for half an hour. Strew lobster coral over
cll
Russian Tartlets.
Tartelettes à la Russe.
Make very light pastry tartlets; then take some
oysters boiled in their own liquor (cut off their
beards), one grated tablespoonful of horseradish,
one gill of stock, some lemon juice, one table-
spoonful of vinegar, one gill of white sauce, one
teaspoonful of capers, half a gill of the oyster
liquor, and a very little salt; let all these boil a few
minutes. Then add, off the fire, the yolk of an
egg whisked up; now add the oysters. Then put
pieces of lobster, sardines, and anchovies at the
bottom of the tartlet cases, and fill up with the
oysters and sauce. Sprinkle over each, lobster
coral, parsley rubbed through a sieve, and capers.
Make hot in the oven for ten minutes, and serve.


16
SAVOURIES À LA MODE.
Tartlets à l'Arlequin.
Take some tartlet pans, not too small-about
the size of small mince-pie pans—and line them with
puff paste. Roll round some of the paste into thin
rolls, and put across the tartlets so as to make four
divisions in two ; put anchovy cream mixture,
which should be well smoothed over, and in the
other two some lobster cream well coloured with
lobster coral ; arrange the tartlets in a bed of chervil,
and serve. Oyster cream may be used instead of
the lobster cream if liked.
Devilled Sardines.
Mix together four tablespoonfuls of cold stock,
one of chutney paste, one of ketchup, two of made
mustard, one of salt, and two of butter. Mix very
smoothly, then put the sardines into it, and stew
gently till thoroughly warmed. Soak some thin
captain's biscuits in sweet oil or clarified butter.
Then rub each side well over with the above mix-
ture and toast them on the gridiron over a clear
fire; then lift out each sardine separately, cut off
the heads and tails, split open and bone, trim it to
fit a biscuit, lay one on each, and brown with a
salamander or before the fire. Serve quickly and
very hot.
Dressed Sardines.
Croûtons à la Sardine.
Cut six bread croûtons two inches in diameter,
fry them, and then make a mixture of two tea-
spoonfuls of essence of anchovy, two teaspoonfuls
of Worcester sauce, a grain of cayenne, one dessert-


SAVOURIES À LA MODE.
17
spoonful of flour, two ounces of butter, and a quarter
pint of boiling water, which should simmer till the
flour is well cooked. Scrape and bone six sardines,
pound them in butter and put them on the croûtons ;
then pour over the sauce, squeeze a few drops of
lemon juice over, and serve.
Fisherman's Canapés.
Canapés “ al Pescatore.'
Cut rounds of bread; fry them. Make fillets
of sardines, oysters, lobster, &c., and lay them on
the bread in strips across and across, and run butter
round the edge in ornamental patterns. Montpelier
butter can be used alternately with plain butter.
Sardine Eggs.
Eufs aux Sardines.
Boil four eggs for ten minutes and put them
into cold water ; scrape four sardines gently and
pound them in the mortar.
Shell the eggs and cut them in half lengthways,
take out the yolks and add them to the sardines in
the mortar with one ounce of butter, a little white
pepper and salt, and a dessert-spoonful of parsley.
Pound all together; then fill the whites and put
the two halves together, and serve in a nest of
small salad sprinkled with oil and vinegar.
Sardines à l'Indienne.
Place the yolks of four eggs in a stewpan with
a pat of fresh butter, a spoonful of chutney, a little
salt and cayenne to taste; stir these ingredients
over a slow fire till they form a fairly firm paste,


SAVOURIES À LA MODE.
19
well pounded, pieces of anchovies, lobster, sardines,
oysters, and shrimps, a little tarragon and chervil
finely minced ; mix the ingredients with the
mayonnaise sauce, and fill the brioche cases (which
are best bought); run butter through the forcer
round the edge of the brioche cases. Stand them
on Montpelier butter (butter and watercress, see
under that heading), strew lobster coral and hard-
boiled yolks passed through a sieve on the top of
each ; serve with chopped aspic round. These
brioche cases can be also filled with caviar.
Savoury Trifle.
Bouchées à la Lucullus.
Cut a thick slice of bread from a large stale
loaf; cut off the crust, hollow out the centre; fry a
pale brown, and drain on a sieve.
Fill the hollow with lobster or crab pulled
finely. Place a bed of salad in an entrée dish, on
which place the croustade or slice of bread filled
with lobster ; pour over mayonnaise sauce, and
sprinkle with lobster coral.
Scalloped Scallops.
Coquilles à l'Escalope.
Wash the scallops well in two or three waters,
trim away the beards, preserving the white, black,
and orange-coloured parts. Mince the scallops
finely, and mix with them a very little finely chopped
parsley and a little pepper, salt, and a trifle of
cayenne. Make a white sauce, cook it well, add
the squeeze of a lemon; then throw the minced
C 2


22
SAVOURIES À LA MODE.
parsley that has been washed and dried. Turn
this out of the pan, return the pan to the stove
again, and when quite hot put in two tablespoonfuls
of French vinegar ; let this boil, and pour it on to
the butter and parsley.
Next butter a pan, break in fresh eggs, place
them gently into a moderate oven until the white
is just set and the yolks lightly cooked ; cut them
round with a cutter, leaving a quarter of an inch
around the yolk, and pour the hot sauce round it.
the butke butter a a moderatchtly co
Eggs in Cases.
Eufs en Caisse.
Oil some small paper ramequin cases (unless
the white fire-proof china cases are used), put into
each a piece of butter the size of a nut, with a small
pinch of parsley, some pepper, salt, and a cayenne-
spoonful of cayenne. Break an egg into each case,
add a teaspoonful of grated Parmesan and a sprink-
ling of baked bread-crumbs. Put the cases in the
oven for about five minutes, and serve.
Caviar Eggs.
Boil some eggs hard, cut them in halves, slice
a small piece from either end so that they may
stand, take out the yolks, put them in a mortar
with a small piece of butter and some caviare (for
four eggs a tablespoonful of caviare), incorporate
them all well together, adding a dust of cayenne
and six drops of lemon juice; then fill the eggs with
this, piling the mixture high in them, and dish them
up on small round sippets of fried brown bread, or


SAVOURIES À LA MODE.
23
instead of the brown bread croûtons. White bread
may be used spread with watercress butter.
The Epicure's Eggs.
Eufs à la Gourmet.
Prepare the eggs as for lobster or shrimp eggs
(see those recipes, pages 20–25), pound with the
yolks some grated tongue and ham, moisten with a
little meat jelly or aspic, and fill the hard-boiled
whites with this mixture. On the top of each cut
beetroot in the form of leaves, and arrange them
round with a small spray of dried parsley in the
middle of each.
Eggs au Gratin.
Eufs au Gratin.
Cut some hard-boiled eggs in slices and lay
them on a well-buttered dish with grated Parmesan
cheese, black pepper, and a grate of nutmeg.
Sprinkle some baked bread-crumbs over all, put
the dish in the oven, and serve as soon as the con-
tents begin to colour.
Forced Eggs in Aspic.
Eufs Farcis en Aspic.
Boil four eggs hard, cut them into halves, take
out the yolks and put them in the mortar with a
teaspoonful of chopped parsley, a teaspoonful of
lemon thyme, a grate of nutmeg, a very little salt,
and still less cayenne; pound these ingredients
together with an ounce of butter; when smooth,
fill the whites with this mixture, and make what is
over into little balls.


24
SAVOURIES À LA MODE.
• Have some aspic jelly, pour some into a border
mould ; when it is nearly set put alternately round
the mould and on the jelly the stuffed whites and
the egg balls alternately. Then fill up the mould
with the aspic and set on ice.
Indian Eggs.
Eufs à l'Indienne.
Cut a small slice from each end of some hard-
boiled eggs, and cut them into halves, the round
way. Take out the yolks and pound them in a
mortar and mix them well with a mixture made as
follows: a heaped teaspoonful of good curry-
powder, two ounces of butter, and a dessert-spoon-
ful of essence of anchovy, well blended and cooked
in a stewpan. Fill the eggs with this mixture,
dish them up, garnished with watercress and rolled
bread and butter.
Scalloped Eggs and Oysters.
Coquilles d'Eufs aux Huîtres.
Melt two ounces of fresh butter in a saucepan
with salt, pepper, a grate of nutmeg, a dessert-
spoonful of minced parsley, a teaspoonful of minced
chives and morels; well cook this mixture and
scald four dozen oysters in their own liquor and
then put oysters and liquor (which must be strained)
into the mixture, and give one boil; then add five
or six hard-boiled eggs sliced.
Simmer over a gentle fire for a few minutes ;
then pour this into scallop shells, sprinkle with fine
bread-crumbs, lay small pieces of butter on the
top, and brown with the salamander.


SAVOURIES À LA MODE.
fire, and when slightly cooled add two whole eggs
and the yolk of another one by one, a little salt and
cayenne, and then three ounces of Parmesan cheese
grated, and beat well together. Have ready some
fat not quite boiling, and drop small pieces of the
mixture from a teaspoon and fry till a nice brown;
it generally takes five to ten minutes. Serve on a
napkin in the form of a pyramid, and sprinkle with
Parmesan cheese.
Baked Cheese.
Gruyère au Four.
Warm four ounces of butter in a quarter of a
pint of water, add a saltspoonful of salt. As soon
as this boils, stir in seven ounces of flour; after a
few minutes, take the saucepan off the fire, and
add four yolks of eggs, the whites well whipped, and
four ounces of grated Gruyère cheese ; pour this
mixture into a china fireproof dish, cover it all over
with very thin slices of the cheese, glaze with yolks
of egg, and bake for twenty-five minutes.
Cheese Biscuits à la Saint-Denis.
Talmouses à la Saint-Denis.
Take three tablespoonfuls of fine flour, half a
pound of cream curds, five ounces of Brie cheese
which has been carefully scraped, and a pinch of
salt; pound all in a mortar ; then add five ounces of
melted butter; stir in three eggs to make a stift
paste, which must be rolled very thin, and cut into
small round biscuits.
Bake in a quick oven and serve hot.


SAVOURIES À LA MODE.
29
Cheese Balls.
Beat the whites of two eggs to a stiff froth, stir
in two ounces of grated Parmesan cheese, salt and
cayenne to taste ; shape the mixture into balls the
size of marbles, and drop them into boiling fat.
Fry them for five minutes till of a golden brown,
drain well, and sprinkle grated cheese over them.
Kluskis of Cream Cheese.
Kluskis au Fromage à la Crème.
Take half a pound of fresh butter, six eggs, six
tablespoonfuls of cream cheese, a pinch of powdered
sugar, salt, and sufficient grated bread-crumbs and
cream to make a paste; mix well together, and roll
into balls ; poach them in boiling salt and water,
drain, and serve them with poivrade sauce.
Cheese Muff.
Take one-and-a-half ounces of butter, four
ounces of grated cheese, one teaspoonful of salt,
four well-beaten eggs. Put the cheese and butter
and a few bread-crumbs into a saucepan over the
fire ; when they begin to melt add the eggs and the
seasoning; stir and cook till the mixture can be
pushed up into a soft muff-like form ; serve at once
and quickly.
Cheese Omelet.
Omelette au Fromage.
Break three eggs into a basin and whip them
till well mixed, add pepper, salt, and two ounces of
grated Parmesan cheese.


30 SAVOURIES À LA MODE.
Melt one ounce of butter in the omelet pan;
when the butter is quite hot pour the egg mixture
into the pan, stir quickly to prevent sticking. Keep
shaking the pan to prevent the omelet from sticking
or burning ; spread it over the bottom of the pan
to let it cook through, and watch it very carefully.
When just set, take a knife and put it under the
omelet and fold the omelet over. When the ome-
let is of a pale brown colour, turn it out of the pan
into a hot dish.
Cheese Ramequins..
Ramequins au Fromage.
Crumble a small stale roll and cover it with a
breakfastcupful of milk, which must be quite boil-
ing; after it has well soaked, strain and put it in
the mortar with four ounces of Parmesan and four
ounces of Gloucester cheese grated, four ounces of
fresh butter, half a teaspoonful of made mustard,
a little salt and pepper, and a saltspoonful of sifted
sugar. These ingredients must be all well pounded
together with the yolks of four eggs, adding the
well-whipped whites of the eggs. Half fill the
paper cases or china moulds with this, bake them
in a quick oven about ten to fifteen minutes, and
serve hot as possible.
Cheese Soufflé.
Soufflé au Parmesan.
Mix a teaspoonful of flour very smoothly with
half a pint of milk, a little salt and pepper ; simmer
the mixture over the fire, stirring all the time, till
it is as thick as melted butter; stir into this about


SAVOURIES À LA MODE.
lowing mixture : Two ounces of Parmesan cheese
finely grated, a dust of cayenne, salt to taste ; stir
into this half a pint of double cream. Fill the
moulds with this, stand on ice, and when cold turn
out and serve garnished with very small smooth
tomatoes placed between mounds of chopped aspic
with sprays of chervil leaves.
Adelaide Sandwiches.
Tartines à l’Adelaïde.
Cut the breast of a fowl or of some game into
very small dice; wash four anchovies and cut them
likewise into. dice and place them with the meat.
Then put two spoonfuls of béchamel sauce and a
small quantity of grated Parmesan, a little salt and
cayenne, into a stewpan, stirring till reduced to a
thick sauce; then add the meat and anchovies.
Mix the whole together and use the preparation
as follows:-Cut two dozen croûtons in the form
of a circle, fry them in clarified butter to a bright
colour, and place one half on a clean baking sheet;
spread a thick layer of the above preparation on
each of the croûtons, then cover them with the
remaining twelve croûtons. Grate four ounces of
Parmesan cheese and mix this with a pat of butter;
divide it into twelve parts and cover the top of
each sandwich. About ten minutes before serving
put them in the oven to be thoroughly warmed ;
pass the red-hot salamander over them to colour
them a bright yellow; garnish with fried parsley.
Aspic Jelly
Take a tablespoonful of Liebig, put two quarts
of water to it, adding shalots, celery sced, thyme,


SAVOURIES À LA MODE.
33
two bay leaves, a carrot, turnip, and an onion stuck
with cloves ; let all simmer till it is all well im-
pregnated with the vegetables. Then add the rind
of a lemon cut thin, a glass of sherry, a few drops
of chili vinegar, and a dessertspoonful of tarragon.
Put a large tablespoonful of gelatine with two
of water, let it swell, then stir it in with the stock
till it is dissolved ; add the whites of two eggs
slightly beaten up, and let all boil up; remove to
side of fire and let it simmer for half an hour; then
strain through a hot jelly-bag till clear, and pour
it into a mould and place on ice.
Aspic Jelly à la Neptune.
Make the aspic jelly in the usual way and
colour it a very pale green; have some little fish
moulds and make a mixture of lobster and cream
into which some aspic has been mixed ; powder
well with lobster coral, and sprinkle over some
a little gold leaf and on others a little silver leaf,
and then put some of the gold leaf into some
of the fish moulds and the silver into another and
put on ice for some hours to get well iced. In the
meantime put some of the green aspic into the top
of a fancy jelly mould and let it get set. When
the fish moulds are ready to turn out, put in one
or two, then some more of the green jelly and let
set, and then more fish and jelly till the mould is
full. Put on ice, and when ready turn out and
garnish pale aspic chopped, and on which with a
forcer put some lobster coral here and there in
the form of sprays of coral.


SAVOURIES A LA MODE.
Canapés à l'Exmoor.
Cut little rounds of bread, fry them a pale
colour, curl some boned anchovies on them, and
pour over all either Devonshire or whipped cream.
Canapés à la Rothschild.
Cut small rounds of bread, fry them a pale
colour. Have some marrow, mix some cut truffles
with it, make it very hot ; pour on the bread in a
small conical shape, and curl a boned anchovy
round on the top. Garnish with parsley, and serve
very hot and quickly.
Chicken Rolls.
Petits Pains à la Française au Salpicon.
Take some French rolls, rasp them, cut out a
piece of the crust on the top and remove the crumb
from the inside. Prepare a mince of fillets of
chicken, tongue, and truffles stirred into mayon-
naise sauce.
Fill the rolls with this salpicon, replace the
covers and dish them up.
Grenada Toasts.
Cut some fat and lean bacon into dice ; give
them a few turns over the fire with parsley, onion,
pepper, salt, and the yolks of two eggs. Stir it
frequently till it forms a kind of forcemeat ; spread
it over slices of bread cut of an equal thickness, and
fry them.


SAVOURIES À LA MODE
Gnocchi à la Lombardy.
(Italian recipe.)
Boil one pound of potatoes, skin and mash
them and pass them through a sieve; then take
half a pound of fine flour, add to the potatoes, and
incorporate well together till an equal and con-
sistent paste is made ; then divide it into pieces as
large as a lemon and roll them on a board with the
palms of the hands and form them into little sticks
the size of walnuts; then mould them one by one
with the fingers into any desired shapes; they must
then be left to dry by leaving them exposed to the
air on a drainer. In the meanwhile, put a sauce-
pan on the fire with salted water, and when it boils
throw in the gnocchi, a few at a time, till cooked ;
then drain and season to taste ; arrange them on a
dish with grated Parmesan cheese, and pour over
melted butter and fried bacon.
Curry Toast.
Wash and bone half a dozen of anchovies, mix
them with a little paste, a little mustard, some
butter, and a few drops of chili vinegar ; spread
the mixture on hot buttered toast, set it before the
fire to heat. Serve very hot.
Fancy Savoury.
Fry some croûtons. They must be a nice
square shape. Stone an olive and stand it on the
centre of each. Curl a boned anchovy round it, and
on two corners of the croûton place little heaps of
finely cut hard-boiled egg, and on the other two
little piles of lobster coral,


SAVOURIES À LA MODE.
39
Keep on turning this on the fire till the meat is
well browned, then moisten with a little stock, and
add the contents of a bottle of conserve of tomatoes.
Let this simmer for an hour, put in pepper and salt
to taste, and if it be too thick add more stock ;
then strain it carefully, remove superfluous fat, and
put by till wanted. Take half a pound of the
broad flat macaroni called lasagne (though the long
kind can be used), break it into lengths, and throw
it into a saucepan of boiling water, with some salt.
Keep stirring, but be careful not to break it. The
moment it is done pour into the saucepan a jug full
of cold water. Strain immediately. It takes about
half an hour to cook it. Place it on a deep dish
with a few pieces of fresh butter, then arrange the
lasagne in layers, pouring plenty of the sauce with
a good sprinkling of grated Parmesan over each.
Put more butter on the top, more sauce, and plenty
of Parmesan. Put in meat sauce in front of fire for
ten minutes, and serve.
Macaroni with Tomato Sauce.
Macaroni à la Sauce Tomate.
Boil a pound of Naples macaroni with a piece
of fresh butter the size of an egg, an onion, two
cloves, and some salt; when done, drain the maca-
roni, and place it in a saucepan with five ounces of
grated Gruyère cheese, five ounces of Parmesan
cheese, some black pepper, and six tablespoonfuls
of cream ; toss over the fire until the cheese becomes
thick and stringy Dish up in a pyramid and mask
with thick tomato sauce.


40
SAVOURIES À LA MODE.
Savoury Rice.
Riz aux Délices.
Put into a saucepan six cupfuls of stock or
broth into which has been previously dissolved a
good allowance of either tomato paste or tomato
sauce; add pepper and salt to taste; when it boils,
throw in for every cupful of stock half a cupful of
rice, well washed and dried before the fire. Let
the whole remain on the fire until the rice has ab-
sorbed all the stock; then melt a large piece of
butter, and pour it over the rice.
Semolina Canapés.
Goulez de Reyna.
Take one pint of milk, one ounce of butter, and
two ounces of semolina. Boil to a thick paste, and
then add one ounce of Parmesan cheese. Lay on
a dish till cold, then cut it into fingers, egg and
crumb them and brown in the oven. Serve with
good gravy round.
Savoury Vermicelli.
Vermicelli à la Venise.
Boil one pint of milk; when boiled, put in three
tablespoonfuls of vermicelli. Let it simmer for
five minutes, then add three eggs; beat up all
together with a gill of cream, salt, white pepper,
and a small shalot.
Butter a mould and stick it all over with small
neatly cut pieces of ham and tongue. Pour in the
mixture. Then bake it, and serve it, when turned
out, with savoury gravy or tomato sauce.


42
SAVOURIES À LA MODE.
plain, round, glossy tomatoes and place one on each
artichoke; lay some mushroom purée on the top of
each, taking care to smooth it well ; place each arti-
choke on a fried croûton mashed with the tomato
purte, and put them in a deep tin dish and bake them
in the oven (which must not be a fierce one) for about
ten minutes. Just before serving sprinkle a little
finely-chopped parsley over, and curl an anchovy
on the top of each round a spray of parsley that
has been heated in the oven.
Fried Artichokes.
Artichauts Frits.
Cut the artichokes into slices lengthways,
remove the chokes, cut off the tops of the leaves,
trim the bottoms, wash them in vinegar and water ;
drain them, and dip them into a thin paste made
of eggs, flour, cream, pepper, salt, with half a wine-
glass of brandy. Fry in oil or lard. Serve with
fried parsley sprinkled with salt.
Stewed Artichokes.
Fonds d'Artichauts.
Strip off the leaves from the artichokes, remove
the chokes, and soak them in tepid water for about
three hours, changing the water occasionally.
Place them in a saucepan with enough gravy to
cover them, a tablespoonful of mushroom ketchup,
the strained juice of a lemon, and a piece of butter
the size of a walnut rolled in flour. Let them
stcw gently till tender, then serve with the sauce
poured over as hot as possible,


44
SAVOURIES À LA MODE.
melted butter flavoured with lemon juice, simmer
till done; then take out the artichokes, and add to
the sauce a teacupful of stock, a piece of brown
thickening, two or three slices of onion, and a bit
of butter the size of a walnut, and leave on the fire
to brown; then pass through a sieve, season with
pepper and salt, and add a teaspoonful of chopped
parsley. Warm the artichokes in this sauce, and
serve.
Jerusalem Artichokes à l'Italienne.
Artichauts à l'Italienne.
Wash and peel the artichokes, shaping them
like pears of uniform size. Butter a stewpan with
two ounces of butter, and arrange the artichokes in
circles. Strew over some pepper, salt, and lemon
juice; pour a quarter of a pint of good gravy over
them, put the lid on, and simmer for half an hour,
basting them occasionally. They should colour a
deep yellow. Serve with cream sauce or Italian
sauce round them.
The Italian sauce is made with a quarter of a
pint of white stock, a wineglass of Chablis, which
must simmer till reduced to one-half; add a few
finely minced mushrooms, one shalot, a bouquet of
thyme, and parsley. Thicken with flour and butter,
and stir over the fire three minutes ; then simmer
for a quarter of an hour, stirring slowly.
This dish can be varied by sprinkling them with grated Parmesan.
Asparagus Omelet.
Omelette aux Pointes d’Asperges.
Boil about twenty-five heads of asparagus, and
cut the green ends when tender into short pieces.


46
SAVOURIES À LA MODE.
between them, dip into batter, and plunge into
boiling fata When a good colour, dish up.
Broad Beans with Cream.
Fèves de Marais à la Crème.
Take the smallest and youngest of the beans
and throw them into boiling water for a few seconds
(if old, they must be skinned). Boil them in a pint
of milk, with two ounces of butter, a dessertspoon-
ful of chopped parsley, and a pinch of salt; thicken
the sauce with two whipped yolks of egg, and stir
in two tablespoonfuls of cream.
Omelette au Cresson.
Beat up three eggs in a half a pint of water
with salt and pepper to taste.
Take the middle of two shalots, a little water-
cress, and a few tarragon leaves. Mix the herbs
thoroughly together, add them to the eggs whilst
beating, and make the omelet in the usual way.
Omelet of French Beans.
Omelette aux Haricots Verts.
Cut up finely two tablespoonfuls of French
beans, stir into them four well-bcaten eggs ; then
add two tablespoonfuls of grated Parmesan, with a
little pepper and salt to taste. When perfectly
mixed, put the whole, with two ounces of melted
butter, into the omelet-pan, and fry a pale brown.
The time varies from three to five minutes.


SAVOURIES À LA MODE.
Omelette à la Jardinière.
Stew some minced mushrooms, carrots, turnips,
French beans, herbs, young green peas, and broad
beans in stock. When done, stir in a little brown
thickening ; take half the vegetables, beat together
with twelve eggs, and cook the omelet in the usual
manner. Serve covered with the remainder of the
cooked vegetables.
French Beans à la Poulette.
Haricots à la Poulette.
Take tender French beans, remove all fibres
by breaking off the ends ; wash and boil them in
boiling water. When done, toss them in melted
butter scasoned with chopped chives and parsley;
stir in a dessertspoonful of flour, a pinch of salt,
and a quarter of a pint of stock; reduce the sauce,
thicken with three yolks of eggs, and flavour with
a few drops of lemon juice when it is ready to
serve,
Cauliflower Fritters.
Marinade de Chouxfleurs.
Blanch the cauliflower and break it into pieces,
dip into a thick béchamel sauce, and leave it till it
is quite cold ; then take cach piece separately and
dip into batter made of a half a pound of flour and
one ounce of melted butter mixed in a bowl ; stir
well, and, when the paste is perfectly smooth,
moisten with just enough warm water to make it a
proper substance, to which a pinch of salt is added
and the whipped white of an egg. After dipping


48
SAVOURIES À LA MODE.
the pieces of cauliflower in the batter, fry in boiling
lard or butter. Serve hot, garnished with fried
parsley.
Cauliflowers au Gratin.
Chouxfleurs au Gratin.
Take a nice white and close cauliflower, and
cut away its outer leaves. Put it head downwards
in a saucepan with plenty of fast-boiling water
slightly salted, and let it boil till tender; it must
be kept with the flower under water. All scum
must be removed as it rises. When it is done take
it up and drain it on a sieve, then place it on the
dish it is to be served in, and squeeze it together
gently in a clean cloth, and a sauce poured gently
over it made of two ounces of grated Parmesan
cheese, half an ounce of butter, an ounce of flour,
a quarter of a pint of cold water, a tablespoonful
of cream, and a grain of cayenne pepper. The
cream should not be put in till the sauce is well
boiled, thick, and smooth, and the cheese should
be stirred in last. Sprinkle some grated cheese on
the top and brown it with salamander.
Cucumber with Eggs.
Pare three large cucumbers, cut them into
small squares, and put them into boiling water.
Take them out of the water and place them in a
stewpan with a small onion, a piece of pork, and
a lump of butter and a little salt. Keep them on
the fire covered close for a quarter of an hour,
sprinkle with flour, and add sufficient veal gravy
or light stock to cover. Stir well together, and


50
SAVOURIES À LA MODE.
are. Make a mince of chicken or veal mixed with
a little forcemeat, chopped tomatoes and butter
(it should be a soft mince); fill up the cucumber
with this, and cork up the ends with pellets of
bread or dough. Stew them gently in a brown
gravy, to which add the insides of the cucumbers;
the pellets of bread must be taken out before
serving. Dish them up on long fingers of fried
bread with the sauce made over them; the sauce
should be thickened.
Cucumber Mayonnaise.
Put the beaten yolk of an egg into a basin with
a very little salt, pepper, and cayenne, and a tea-
spoonful of lemon juice ; mix these to a cream, and
then add a few drops at a time some best olive oil,
and stir till thick. A little more lemon juice will
thin it, and then add more oil, proceeding on this
alternate mode till half a pint of oil has been used.
Grate a fresh peeled cucumber till there are about
three tablespoonfuls of it, and beat this into the
mayonnaise. Fry some filleted sole in egg and
bread-crumbs, and serve the cucumber mayonnaise
with it.
Morels à l'Andalouse.
Morilles à l'Andalouse.
Cut half a pound of ham into dice; fry them
in salad oil, and, when a good colour, put in some
morels ; moisten with half a pint of sherry, a gill
(quarter pint) of Madeira, scason with a mixture
composed of a saltspoonful of salt, half a teaspoonful
of pepper, and a teaspoonful of capsicum powder
to which add a dessertspoonful of finely-minced
parsley.


SAVOURIES À LA MODE. 51
Cook all this for forty-five minutes; dish up the
morels in a pyramid and pour the sauce over them,
which must be thickened with flour and flavoured
with lemon juice.
Mushroom Baskets.
Paniers de Champignons et Tomates.
Make some puff paste; roll it out very thin ;
line some small moulds with it, filling up the
centre with barley that they may keep their shape
till baked, when it must be removed. Fill the
inside of these moulds with mushrooms and toma-
toes minced ; pound this mixture in the mortar
with a small shalot, one ounce of butter, a table-
spoonful of thick white sauce, into which a few
drops of lemon have been squeezed.
Some of the puff paste should have been twisted
into lengths bent to the shape of handles, and
baked at the same time as the puff paste. Put
the handles in, and decorate with fried parsley and
preserved barberries.
These baskets can also be filled with lobster,
chicken, or game.
Mushrooms au Gratin.
Champignons au Gratin.
Chop up half a dozen mushrooms and mix them
in a stewpan with an ounce of lean ham, grated,
and the same quantity of the fat of bacon, scraped.
Add pepper and salt to taste, and a saltspoonful
of minced thyme ; let all these fry together for a
few minutes, then add the yolks of two eggs, stir-
ring them all together till cooked. Prepare some
large flat mushrooms by peeling and trimming the
E 2


SAVOURIES À LA MODE.
53
mixture, or can be made into a purée, and inserted
between the folds of the omelet after it is folded.
Mushroom Scallops.
Coquilles aux Champignons.
Take mushrooms, peel them and soak them in
lemon juice. Have ready a white sauce into which
half a lemon has been strained, and add a mustard-
spoonful of mushroom ketchup. Take the soaked
mushrooms and stew them slowly in this sauce, and,
when tender, pour them into scallop shells; cover
with bread crumbs, place pieces of butter on the
top, and brown them with a red-hot salamander.
Stuffed Mushrooms à la Lucullus.
Champignons Farcis à la Lucullus.
Wash, dry, and trim the mushrooms; chop up
the stalks with a teaspoonful of minced parsley
and tomato, and warm this mixture for a few
moments in some butter. Fill the mushrooms with
this mixture, place them on a buttered baking-dish
and bake them about six minutes, basting them
with clarified butter.
This dish may be varied by sprinkling over the
tomato a little grated Parmesan cheese.
Mushrooms and Tomatoes.
Champignons aux Tomates.
Toast a slice of bread, butter it, and cut it into
rounds two inches in diameter. Dip the tomatoes
into hot water and peel them; cut them into thick


54
SAVOURIES À LA MODE.
slices, and lay them on the toast; on the top of
these place a peeled mushroom. These must be
put into a buttered tin, and a little clarified melted
butter poured over each ; then place the dish into
the oven for two minutes, and baste them whilst
cooking. Serve hot and quickly.
Olives with Anchovies.
Olives aux Anchois.
Take some Spanish olives and stone them;
wash and fillet four anchovies, and mince them
finely, also a quarter of a teaspoonful of minced
onion, a little chopped parsley, and a grain of red
pepper. Put this preparation inside each olive in
place of the stone, put them on the croûtons, and
serve with mayonnaise sauce.
Olive Custards.
Talmouses d'Olives.
Take one ounce of grated Parmesan cheese to
one egg well beaten up, mix this over the fire till it
becomes a very thick custard ; fry some neat little
rounds of bread in butter, spread them very thinly
with anchovy paste, and pour on each a small
quantity of the custard. Stone some olives, and
put one in the middle of each round.
Stuffed Olives.
Olives Farcies.
Make small rounds of fried bread, run water-
cress butter round them, here and there making a


SAVOURIES À LA MODE.
55
pattern. The olives must be turned—that is, peeled,
as if they were pears; fill each with sardines,
lobster, or anchovies; place alternately with these
in the dish pieces of caviar on fried bread, squeeze
some lemon over all, and ornament round the fried
bread with run butter.
For Watercress Butter, see under that head.
To run butter is to squeeze it through cones or bags made on
purpose, and sold at all ironmongers'.
Onions à la Wolsey.
Take a Portugal onion and cut a thick slice
from the root end. Place it in boiling water and
parboil it and fill it with a mixture of pork sausage-
meat and mashed potatoes in equal parts ; add
the yolk of an egg. Have ready a small piece of
broiled ham and place under the onions; add a
good brown gravy and stir them quickly and
serve.
Onions au Gruyère.
Boil some medium-sized onions, toss them in
butter a few moments and then pour over them a
thick white sauce, into which two ounces of grated
Gruyère cheese has been added.
Onions al Vino.
Slice and peel two large Spanish onions, cut
them into rings, sauté them in butter for five
minutes over a very clear fire ; drain them and put
them into enough Chablis to cover them; next add
an ounce of fresh butter rolled in flour. Sprinkle
upon them a dust of cayenne, pepper and salt to


56
SAVOURIES À LA MODE.
taste, and cook them slowly and serve with little
sippets of toast under them.
Stuffed Onions.
Oignons Farcis.
Take a large Spanish onion, scoop out the
centre, peel and blanch it; fill the centre with force-
meat, and place it in a stewpan; cover it with slices
of bacon, sprinkle with salt and sugar, and cook
over a quick fire. When done, remove the onions,
reduce the sauce and pour it over them, and serve.
The forcemeat can be made of chicken, ham,
parsley, and mushrooms, and some chopped suet,
all finely minced together with pepper and salt to
taste.
Potatoes à la Milanese.
Take as many potatoes as are required. Choose
the largest, bake them well, then cut off the tops
and scoop out the insides. Pass the potato through
a sieve and add a tablespoonful of grated Parmesan
and Gruyère cheese mixed, pepper and salt. Melt
two tablespoonfuls of butter in a stewpan, put in
the potatoes and make it hot ; fill the potato cases
with it, put them in the oven for a few minutes, and
serve up very hot.
Potato Ribbons.
Pommes de Terre en Garniture.
Wash and peel the potatoes, taking out the eyes
and specks ; peel them as you would an apple, very
thinly into ribbons; place them in a frying basket


SAVOURIES À LA MODE.
57
and fry them in boiling fat for about six minutes.
Sprinkle with salt. Dish them in a pyramid on a
napkin.
Potatoes à la Parisienne.
Pommes de Terre à la Parisienne.
Chop up a pound of onions very finely, and
brown them in equal quantities of butter and lard.
When a good colour, moisten with a quarter of a
pint of stock; add a pound of mashed potatoes,
season with a bouquet of herbs, salt, and pepper.
Serve very hot on a napkin.
Potatoes à la Provençale.
Pommes de Terre à la Provençale.
Mash two pounds of potatoes, pass them
through a wire sieve, season with pepper and salt.
Grate two ounces of Gruyère cheese, and pound it
in the mortar with enough butter to make a paste ;
add a quarter of a pint of milk and a little minced
parsley. Put this into a frying-pan, stirring in the
potato, and fry till of a pale brown. Dish it up
high, en pyramide.
Potato Scallops.
Coquilles de Pommes de Terre.
Mash two pounds of cold potatoes with milk
and pass through sieve; add three ounces of butter
melted, two ounces of grated Parmesan cheese,
pepper and salt to taste.
Fill some scallop shells with this mixture and
brown them in the oven. Whilst hot, glaze each


SAVOURIES À LA MODE.
59
Savoury Omelet.
Omelette aux Fines Herbes.
Break two eggs in a basin, whip them, adding
pepper and salt to taste. Mince finely a small
piece of shalot and a teaspoonful of parsley. Melt
some butter in the omelet-pan, and when quite hot
pour in the eggs, and proceed as for all other
omelets.
Spinach Fritters.
Beignets d'Epinards.
Boil spinach thoroughly, drain and mince it
well ; add some grated bread, one grate of nutmeg,
and a small piece of sugar. Add as much cream
or yolks and whites of eggs as will make the pre-
paration of the consistence of batter; drop the
batter into a frying-pan of boiling lard. When the
fritters rise, take them out, draw, and send to table.
Fairy Tomatoes.
Tomates aux Fées.
Take six or eight fair-sized tomatoes, cook them
till tender with a shalot, a dust of cayenne, then
pass them through the sieve, adding a little stock,
in which a tablespoonful of ketchup has been mixed;
then take the lean part of a veal cutlet, one ounce
of lean ham, pound it and pass it through a sieve,
and then divide it equally in half; then add with it
half of the tomato purée, adding the yolk of an
egg; then butter a mould and place in the pure
tomato purée, then the pounded veal and ham, then
the mixed tomato and veal, dividing the mould
into three parts. Steam this for half an hour,


60
SAVOURIES À LA MODE.
taking care not to boil it; when ready turn out of
mould and serve with white mushroom sauce. This
may be eaten cold with aspic jelly and slices of
tongue stamped in rounds as garnish.
Tomato Canapés.
Canapés aux Tomates.
Cut some slices of bread two-and-a-half inches
in diameter and one-eighth of an inch thick, fry
them a pale colour, and spread them when cold
with Parmesan butter (that is, butter and grated
Parmesan cheese well pounded together). Dip
small tomatoes into hot water, skin them and put
one on each piece of bread, arranging some finely
minced parsley around and grated Parmesan on
the top of each.
Tomato Jelly.
Gelée aux Tomates.
Take two pounds of tomatoes, half a grain of
red pepper, and two shalots. Place them in a stew-
pan, and boil them till quite soft. Melt fifteen
sheets of the thin French gelatine, and pour it into
the mixture, then pass all through a sieve, and
mould. Serve with chopped aspic jelly. A little
grated Parmesan sprinkled over it is an improve-
ment.
This savoury can be made in the same manner
with one pound of mushrooms and one pound of
tomatoes.
Tomato Omelet.
Proceed as for oyster omelet, using minced
tomato instead of oysters, into which a small piece
of shalot and a pinch of cayenne has been mixed.


SAVOURIES À LA MODE.
61
Poupan, cover quite readder to demite
Tomatoes en Surprise.
Take half a pound of well-washed rice, pour to
it a quart of boiled water, adding a teaspoonful of
salt ; cover it and let it boil till the rice is quite
tender, then throw it into a colander to drain.
When well drained, if not quite ready for use, put
it into a saucepan, cover to prevent drying, and
keep hot. Pour the juice from fresh tomatoes,
stew them a short time, season them with plenty
of butter, pepper, salt, sugar, adding a small grated
onion. Just before sufficiently cooked add enough
bread crumbs to absorb most of the juice ; butter a
mould thoroughly, and line it with the cooked rice
nearly an inch thick, and let it stand for ten
minutes where it will keep hot without drying. Just
before serving fill the mould with the tomatoes,
cover with rice, then turn all out from the mould
and serve. It should look very firm and white; a
sauce à la Morny should be served with it, which is
a white sauce with grated Parmesan, and should
look like custard.
Tomatoes à la Mauritian.
Take away the peel and seed of two very
large tomatoes, and add to the pulp one-third the
quantity of finely-chopped chives, a tablespoonful
of cream, a third less of lemon juice, a little salt,
and two or three chilies shredded, and, if in season,
a little shredded celery. Next mince and pound
to a paste some oysters; to this add gradually
some finely chopped chives, two or three chilies,
salt, salad oil enough to make paste like butter,


SAVOURIES À LA MODE,
Tomatoes Stuffed au Gratin,
Tomates Farcies au Gratin,
Cut the centre from six tomatoes all of uniform
size, and squeeze the pieces cut without breaking
them , season cach with a very little salt and pepper,
Mince six mushrooms, chop finely one onion, two
shalots, two ounces of lean ham or tongue, and about
a teaspoonful of parsley. Put all these chopped
ingredients into a small stewpan with two ounces of
butter, and stew well over the fire till they are
thoroughly cooked, taking care not to burn them,
llave some brown sauce ready, which stir into the
other ingredients,
Fill each tomato with some of this preparation,
and sprinkle over each some bread crumbs in
which has been mixed a dessertspoonful of grated
Parmesan chec ; put a small piece of butter on
each, Place them in a moderate oven for about
ten minutes, and serve quickly and hot,
Tomato Timbale.
Timbale à l'Andalouse,
Boil half a pound of macaroni till tender but
not broken, strain it, and cut it into lengths which
will fit a plain round mould ; line the mould with
it, arranging the top by bending the macaroni in a
spiral form. Fill this timbale or mould with a
mixture made of one pound of tomatoes, one pound
of inushrooms, and a quarter of a pound of grated
Parinesan cheese, all pounded together with four
ounces of butter and the yolk of an cge; cason
with a traspoonful of salt and a grain of red pepper.


64
SAVOURIES À LA MODE.
Put a paper round the mould, leaving two inches
standing above the edge of the mould, and steam it
for an hour. Turn out, and ornament it with very
small tomatoes on the top, and serve with mush-
room sauce round it.
Minced truffles and lobster spawn rubbed
through a sieve and sprinkled all over it gives it a
very nice appearance.
Broiled Truffles.
Truffes sous la Cendre.
Wash and peel the truffles, roll each in a thin
slice of bacon, season with a very little salt and
pepper; cover each one with four pieces of paper
which have been dipped in cold water; bury the
truffles in hot cinders and leave them for a quarter
of an hour, after which remove the first two pieces
of paper and serve.
Iced Salad à la Fascination.
Take two or three large heads of white celery,
cleanse it, and chop it very finely ; take a small
Spanish onion, parboil it, also a small shalot. Pound
them up thoroughly and mix all together, pound and
pass through a sieve. Take some beetroot, cut it up
in very thin slices, also some watercress (choose very
green leaves), mince small, pound and pass through
sieve ; if not a very bright colour add a little green
colouring. Make a mayonnaise sauce with a
dessertspoonful of Swiss milk, the yolks of two
eggs, and beat them up together; then add a
mustard-spoonful of made mustard and three drops
of essence of anchovies; pour in some salad oil drop


SAVOURIES À LA MODE.
65
by drop, then a tablespoonful of tarragon vinegar,
then more salad oil, then a tablespoonful of cream,
and add half a pint of whipped aspic jelly and
whip up all together.
Oil a fancy mould and place at the top a little
clean aspic jelly, which place on ice to set. Mix
some of the mayonnaise sauce well into the onion
and celery mixture, let the beetroot slices soak in
some and colour a little green and mix into the
pulped watercress.
When the aspic jelly in the mould is set place
a layer of the watercress an inch and a half thick;
then when that is set add a similar sized layer of
the celery and onion mixture ; then add when set
a layer of the slices of beetroot, and when that is
set fill in with the rest of the celery and onion
mixture ; leave on ice till fit to turn out; garnish
with mounds of aspic decorated with chervil leaves
alternately with small tomatoes.
Salad Sauce Lucullus.
(Original recipe.)
Take a full dessert-spoonful of Swiss condensed
milk, a mustard-spoonful of made mustard, the
yolk of an egg, six drops of anchovy sauce, and a
pinch of salt. Work all these well together, and
when quite smooth add a quarter of an onion,
pounded fine, which well stir in. Then pour in
half a teaspoonful of Worcester sauce, half a tea-
spoonful of chili vinegar. After blending these
together, add a gill of salad oil drop by drop, beat
it up well in the sauce, then pour in a teaspoonful
of tarragon vinegar, drop by drop, and finaliy six
when ad fine, whichf Worcester er blending theat
poonful aspoon which we


SAVOURIES A LA MODE.
Orange Salad (for wild duck).
Remove all the skin and pith from the orange,
cut it into its natural divisions, and season with
salad oil, brandy, a teaspoonful of castor sugar,
and the same of finely-chopped tarragon and
chervil.
Red Cabbage Salad à la Russe.
Salade de Choux Rouges à la Russe. "
Cut up a red cabbage into very fine narrow
strips, plunge for a minute into boiling salt and
water, cool in cold water, drain, lay in a deep dish
and sprinkle with salt and tarragon vinegar.
Stir some mashed hard-boiled yolks of egg into
half a tumblerful of sour cream ; season with salt,
pepper, chopped chervil, and tarragon leaves. Pour
over the cabbage, and garnish with a few slices of
black radish.
Russian Salad.
Salade Russe.
Chop up some cold fillets of chicken and par-
tridge with carrots, turnips, and asparagus, all of
which have been cooked ; take some cold boiled
peas, small French beans, beetroot cut into lozenges,
crayfish tails, capers, stoned olives, and fillets of
anchovy ; stir all these ingredients thoroughly to-
gether, and add a little caviar, a pinch of cayenne,
a minced shalot, black pepper, mustard, oil, and
vinegar.
No particular flavour ought to predominate in
this salad, therefore it requires that the ingredients
be perfectly mixed.


68
SAVOURIES À LA MODE.
Tomato Salad à la Duchess of Fife.
Chop up some tomatoes quite small, flavour
them with a bead of garlic and a shalot chopped
and rubbed through a sieve, which mix in with the
tomatoes ; add four tablespoonfuls of whipped
aspic jelly, and mix into the puree with the same
quantity of mayonnaise sauce. Decorate a mould
with hard-boiled eggs stamped out in fancy rounds
and stars, and arrange them in tiers one above the
other. Between each layer of egg place a leaf of
chervil and a sprig of tarragon alternately. Fill
the mould with the tomato purée, place on ice, and
when ready turn out. Garnish with small salad
mixed with mayonnaise sauce round the base, ar-
range watercress prettily on the top, and sprinkle
chopped aspic all over it.
Vegetable Salad.
Salade de Légumes.
Boil equal quantities of carrots, peas, asparagus
heads, French beans, potatoes, and half the quantity
of turnips, when done, drain carefully and place in
a salad-bowl in separate groups, with a head of
boiled cauliflower in the centre. Cover with a
sauce made of twelve tablespoonfuls of salad oil,
two of vinegar, half a teaspoonful of anchovy sauce,
a little salt, pepper, an idea of cayenne, and a rub
of garlic, and stir well.
Winter Salad.
Salade d'Iliver,
Shred celery and onion very fine. Pour over
it mayonnaise sauce. Stand watercress upright in


70
SAVOURIES À LA MODE.
Cucumber Sandwiches.
Tartines aux Concombres.
Cucumber cut in slices and dressed with either
vinegar and oil or salad dressing makes very ex-
quisite sandwiches in the summer.
Curry Sandwiches.
Tartines à l'Indienne.
These sandwiches are made with either curried
eggs or fish of any kind.
Egg and Chutnee Sandwiches.
Tartines à la Pondicherry.
Pound hard-boiled eggs together in a mortar
with a little chutnee, and make into sandwiches.
These can be made with piccalili pickle instead
of the chutnee.
Latcore Sandwiches.
Bouchées Latcore.
Take three anchovies, washed and pounded,
with a small piece of ham and chicken. Make a
very good curry sauce, and mix all together. · Stir
over the fire till nearly boiling. Fry small rounds
of bread, and spread mixture on them. Serve hot
with a little grated cheese (mixed with butter) on
the top. Heat for five minutes before sending up.


SAVOURIES À LA MODE.
71
Lobster Sandwiches.
Tartines au Homard.
Pound lobster with a little anchovy butter, and
make into sandwiches.
Shrimps and prawns may be used instead of
lobster.
Lobster and Egg Sandwiches.
Tartines à l'Amphitrion.
Pound lobster, egg, and butter together with a
trifle of cayenne and one or two capers, and make
into sandwiches.
These may be also made with shrimps or
prawns.
Tartines de Gibier.
Ptarmigan and game sandwiches are also very
appetising sandwiches.
Mushroom Sandwiches.
Tartines aux Champignons.
Stew the mushrooms, squeeze a little lemon
over them, adding a trifle of pepper and salt, and
make into sandwiches.
Mushroom sandwiches may be likewise made
with equal parts of mushrooms and tomatoes.
• Mustard and Cheese Sandwiches.
Tartines à la Jardinière.
Take some Gruyère cheese, mince it finely;
add some made mustard and make into sandwiches.


76
SAVOURIES À LA MODE.
Cod's roe, 5
Crab savoury, 5
Croûtes à la Stanley, 5
Cucumber, mayonnaise, 50
– stuffed, 49
- à la Roma, 49
Curry toast, 36
HADDOCK canapés, 6
- rissoles, 6
- Finnan, balls, 7
- and tomatoes, 7
- fish fritters, 7
ICED savoury soufflé, 37
Indian eggs, 15
DEVILLED biscuits, 34
JELLY, aspic, 23
– mushroom, 37
— tomato, 42
Jerusalem artichokes à l'Ita.
lienne, 30
Eggs in aspic, 23
- à la Baldwin, 21
– baked, 21
— with brown butter, 21
- in cases, 22
- à la crème, 25
– epicure's, 23
– au gratin, 23
- Indian, 24
- and oysters scalloped, 24
- Parmesan, 25
- à la Provençale, 26
— shrimp, 25
- Swiss, 27
- tomatoes, 25-27
Egyptian creams, 34
KIDNEY omelet, 37
- toast, 37
Kluski of cream cheese, 29
LASAGNES aux tomates, 38
Lobster in aspic, 7
– bashaws, 8
- à la Bordelaise, 9
- canapés, 9
creams, 10
- gratin of, 10
- omelet of, 10
- rolls, II
– salad en mascarade, is
FANCY savoury, 36
Finnan haddock balls, 2
Fisherman's canapés, 17
French beans, omelet of, 32
- à la poulette, 47
Fritters, beetroot, 32
– cauliflower, 33
- spinach, 42
GASCONY butter, 41
Gnocchi à la Lombardy, 36
Gratin of cauliflower, 34
- eggs, 15
- lobster, 5
- tomatoes, 44
Grenada toasts, 35
MACARONI à l'Italienne, 38
— with tomato sauce, 39
Mackerel bones grilled, il
Montpelier butter, 41
Morels à l'Andalouse, 50
Mushroom baskets, 51°
- au gratin, 51
- jelly, 52
- à la Lucullus, 38
- scallops, 52
- stuffed, 53
- and tomatoes, 53


08
SAVOURIES À LA MODE.
Scallops scalloped, 19
Scrambled eggs and tomatoes, 17
Semolina canapés, 40
Shrimps devilled, 20
- canapés, 20
- eggs, 20, 25
- rolls, 20
- toast, 26
Soufflé, cheese, 21
— oyster, 14
Spinach fritters, 59
Swiss eggs, 18
Tomato au gratin, 62
- fairy, 59
- à la Financière, 62
— jelly, 60
- à la Mauritian, 60
- omelet, 60
- stuffed, 62
- en surprise, 60
- timbale, 63
Tongue toast, 44
Truffes, broiled, 64
VEGETABLE salad, 47
Vermicelli savoury, 27
Tartlets à l'Arlequin, 16
Timbala of tomatoes, 44
Tomato canapés, 60
WINTER salad, 48
PRINTED BY
SPOTTISWOODE AND CO., NEW-STREET SQUARE
e mode
LONDON











APH
1940