Cookery for every household

Prepare and fillet some sardines as directed in Recipe 2257, and cut some very thin slices of fat bacon. Season the fillets with pepper and lemon juice, and wrap each one in a strip of bacon, enclosing with it a small piece of devil butter (Recipe 762) . Fix the rolls with a tiny wooden skewer or piece of match, place them on oval-shaped pieces of hot buttered toast, which have been sprinkled with pepper and salt, and place in a good oven until the bacon is thoroughly toasted. Serve very hot. Note. — Fillets of anchovy may be used instead of the sardines, or small pieces of cooked chicken or game fiver are also very tasty done in this way. 2356. Devils on Horseback, 2 (Diables a Cheval) Make in the same way as above, rolling a stewed and stoned prune inside the bacon instead of the sardine. The prunes must be tender without being too soft, and they must be well drained from their liquid. The prune itself may be stuffed with a devilled almond or with a little devil paste (Recipe 763) . The seasoning is very much a matter of taste. 2357. Pomponettes de Foie Gras A little pastry. Foie gras. Small nuts. Take some scraps of pastry, not too rich, roll them out thinly and cut out rounds from 3 to 4 inches in diameter. Any remains of foie gras will do, but if not already in puree, they should be rubbed through a sieve. Shell and roast a few small nuts, and then rub off the brown skins. Put a teaspoonful of foie-gras puree in the centre of each piece of paste, with a nut in the centre, and wet round the edges. Gather up the edges of the pastry, and pinch them together in the form of a little sack. Then fry the pomponettes in boiling fat and serve them on a serviette or dish paper garnished with fried parsley. Note. — Other meat purees may be used instead of the foie gras, and a pistachio nut or piece of truffle may be put in the centre. 2358. Tartelettes de Foie Gras Foie gras. I Sherry or Marsala. Espagnole sauce. | Pastry cases. Make the required number of small tartlet cases or croustades (see Recipe 2248), bake them and remove them from the tins. Take some remains of foie gras and cut them in dice, and have ready a little good brown sauce to which some Marsala or sherry has been added. The sauce must be thick and very good. Put about a tea-spoonful of it into each pastry case, fill up with the foie gras, mounting it rather high, and cover with more sauce. Place the tartelettes in the oven to become thoroughly hot, and then decorate them with tiny leaves or stars of pastry, or in any other way preferred. Serve them very hot with a dish paper under them. 2359. Smoked Haddock “ en Coquilles ” 2361. Croutes of Finnan Haddock, 2 (Croutes de Merluche Fume) 1 tea-sp. anchovy essence. A small piece of butter. Browned bread-crumbs. 2 eggs. 3 table-sps. smoked haddock. 3 table-sps. milk. Cayenne pepper.