The fancy-cutter should be round for tartlets, and oval for barquettes. Lay the paste in the moulds, 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 moulds, and set them to cool. The Garnishes of Tartlets and Barquettes.—These may be divided into two classes, viz., (1) those with a compound butter for base, (2) those with an aspic jelly base. The first class comprises all the garnishes I gave for Canapés and Toast, as also all those which the operator’s fancy, taste, and inventiveness may devise. The second class generally consists of a layer, on the bottom, of some kind of mousse, upon which a whole piece of a different colour from the mousse is placed, and which is then coated with a very clear jelly. 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 hard-boiled egg, stamped with an indented fancy-cutter. In the centre of the yolk put a little lobster coral, and coat the whole with jelly to the level of the tartlet edges. The explanations given above warrant my refraining from a more detailed discussion of these delicate preparations. Suffi- cient has been said to allow of any operator, with a little taste and inventiveness, easily making an endless variety of com- binations. 388—TUNNY IN OIL This is found on the market, and it may be served as it stands. It is very greatly used as a garnish for hors-d’ceuvres. M 162 GUIDE TO MODERN COOKERY 389 -TUNNY WITH TOMATOES Lay alternate slices of tunny and tomato upon a hors- d’ceuvre 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 the whole with an ordinary salad seasoning✪ Tunny with Tomatoes. 390—-MOCK TOMATOES Select some about the size of a walnut, and peel them care- fully. Press them in a piece of linen, and set them to marinade for half an hour in oil and vinegar. Then stick a small piece of parsley stalk into each tomato, in imitation of the stalk, and surround it with little leaves made from green butter✪ Mock Tomatoes by means of a small piping-bag. 391—TOMATOES A L’AMERICAINE Select some 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✪ Tomatoes A l'Américaine, and leave them to marinade for twenty minutes. Then arrange them on a hors-d’ceuvre dish, gar- nishing the border with fine rings of onion. 392—TOMATOES A LA MONEGASQUE Select some small tomatoes about the size of walnuts, and cut a slice from each in the region of the stalk. Squeeze out all ‘their water and seeds, and marinade them, inside, for twenty minutes. Prepare a mince of tunny with oil, and add thereto, per two oz. of the fish, half a tablespoonful of finely- chopped onion, a tablespoonful of chopped parsley, chervil, and — | tarragon, and a small, hard-boiled egg, also chopped. Thicken the whole with a tablespoonful of thick mayon- naise✪ Tomatoes A La Monegasque; 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 kind of dome upon each tomato. 393—QUARTERED TOMATOES Use medium-sized tomatoes, somewhat firm and with very smooth skins. Peel them and empty them, and then fill them, either with a fish purée cleared with jelly, or with a macédoine of vegetables thickened by means of a mayonnaise with jelly✪ Quartered Tomatoes. Place on ice for half an hour, and cut the tomatoes into regular quarters. The tomatoes may also be cut into four, previous to stuffing them, whereupon they may, with the help HORS-D’CEUVRES 163

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The fancy-cutter should be round for tartlets, and oval for barquettes. Lay the paste in the moulds, 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 moulds, and set them to cool. The Garnishes of Tartlets and Barquettes.—These may be divided into two classes, viz., (1) those with a compound butter for base, (2) those with an aspic jelly base. The first class comprises all the garnishes I gave for Canapés and Toast, as also all those which the operator’s fancy, taste, and inventiveness may devise. The second class generally consists of a layer, on the bottom, of some kind of mousse, upon which a whole piece of a different colour from the mousse is placed, and which is then coated with a very clear jelly. 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 hard-boiled egg, stamped with an indented fancy-cutter. In the centre of the yolk put a little lobster coral, and coat the whole with jelly to the level of the tartlet edges. The explanations given above warrant my refraining from a more detailed discussion of these delicate preparations. Suffi- cient has been said to allow of any operator, with a little taste and inventiveness, easily making an endless variety of com- binations. 388—TUNNY IN OIL This is found on the market, and it may be served as it stands. It is very greatly used as a garnish for hors-d’ceuvres. M 162 GUIDE TO MODERN COOKERY 389 -TUNNY WITH TOMATOES Lay alternate slices of tunny and tomato upon a hors- d’ceuvre 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 the whole with an ordinary salad seasoning. 390—-MOCK TOMATOES Select some about the size of a walnut, and peel them care- fully. Press them in a piece of linen, and set them to marinade for half an hour in oil and vinegar. Then stick a small piece of parsley stalk into each tomato, in imitation of the stalk, and surround it with little leaves made from green butter by means of a small piping-bag. 391—TOMATOES A L’AMERICAINE Select some 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 them to marinade for twenty minutes. Then arrange them on a hors-d’ceuvre dish, gar- nishing the border with fine rings of onion. 392—TOMATOES A LA MONEGASQUE Select some small tomatoes about the size of walnuts, and cut a slice from each in the region of the stalk. Squeeze out all ‘their water and seeds, and marinade them, inside, for twenty minutes. Prepare a mince of tunny with oil, and add thereto, per two oz. of the fish, half a tablespoonful of finely- chopped onion, a tablespoonful of chopped parsley, chervil, and — | tarragon, and a small, hard-boiled egg, also chopped. Thicken the whole with a tablespoonful of thick mayon- naise; 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 kind of dome upon each tomato. 393—QUARTERED TOMATOES Use medium-sized tomatoes, somewhat firm and with very smooth skins. Peel them and empty them, and then fill them, either with a fish purée cleared with jelly, or with a macédoine of vegetables thickened by means of a mayonnaise with jelly. Place on ice for half an hour, and cut the tomatoes into regular quarters. The tomatoes may also be cut into four, previous to stuffing them, whereupon they may, with the help HORS-D’CEUVRES 163

A guide to modern cookery