— Reforme. — Squares or oblongs of toasted bread
spread with herb butter ; garnished the same as
for arlequin, but arranged in different design.
VEGETABLE SAVOURIES
195
Croutons de langue k la Diable.— Devilled ox-
tongue on toast.
— de jambon k la Diable. — Devilled ham on
toast.
Foie de volaille a la Diable.— Devilled chicken
liver.
Jambon & la Casino. — Slices of cooked ham spread
with chutney and mustard, sandwiched together
and thus grilled.
— aux tomates. — Grilled slices of raw ham,
dressed with alternate slices of tomatoes tossed in
butter ; served with piquant sauce.
Langue de veau fumee k la Diable.— Devilled
smoked calf’s tongue.
Moelle de bceuf aux fines herbes.— Beef marrow
savoury, with fine herbs dressed on toast.
Vegetable Savouries.
Aubergines au gratin.— Baked aubergines, gratin
style.
Fonds d’artiehauts farcis k la Diable.— Stuffed
artichoke bottoms devilled and baked.
Beignets d’aubergines k la Diable.— Devilled
egg-plant fritters.
Beignets de betterave.— Beetroot fritters.
— de cardons k la Diable. — Cardoon fritters
devilled.
Champignons en eaisses k la Diable.— Devilled
mushrooms in cases.
— SUr Croutons. — Grilled mushrooms on toast.
— aux fines herbes. — Savoury mushrooms on
toast.
Croutes aux champignons.— Cassolettes or tim-
bale shaped crusts of bread or rice, filled with
minced mushrooms, supreme sauce, cream, and
chopped parsley, thus baked in sharp oven.
Chou-fleur au parmesan. — Baked cauliflower
with cheese.
Coneombre farcie au fromage.— Savoury cucum-
bers stuffed with cheese, and baked.
Epinards au gratin. — Baked spinach, gratin style.
Laitues k la Genoise (Cold). — Lettuce leaves cut
out round and spread with anchovy butter, placed
on rounds of toast covered with mayonnaise and
chopped hard-boiled egg ; garnished with capers.
— A l’lndienne. — Same as genoise, but using lobster
butter in place of anchovy.
Lentilles en fricassee k la Diable.— Devilled
lentil fricassee, savoury.
Olives sur erodtons k la Diable.— Devilled olives
on toast.
ig6
SA VOURIES
Pommes de terre farcies. — Stuffed potatoes
baked.
— farcies aux fines herbes.— Baked potatoes
stuffed with savoury herbs, etc.
— a l’lndienne. — Curried potatoes.
Beignets de pommes de terre.— Potato fritters.
Coquilles de pommes de terre. — Scalloped
potatoes.
Crepes de pommes de terre au fromage.—
Potato pancakes with cheese.
Salsifis frits a la Diable. — Salsify fritters devilled.
Tomates au fromage. — Tomatoes with cheese.
— farcies ala Diable. — Stuffed tomatoes devilled.
— sur pain grille. — Tomatoes on toast.
— au gratin. — Baked, stuffed, or breaded tomatoes.
Beignets de tomates. — Tomato fritters.
Bombes aux tomates (Cold). — Small bomb-shaped
moulds filled with sweetened tomato puree and
cream, frozen in usual way ; garnished with small
tomato shaped cakes, masked with tomato coloured
icing.
ENTREMETS FARINEUX ET PLATS AU
FROMAGE.
Farinaceous Savouries and Cheese Dishes.
Macaroni a la Calabraise. — Boiled macaroni,
dressed in gratin dish with alternate layers of
tomato pur£e, grated parmesan cheese, and white
sauce ; browned in oven or under salamander.
— a la creme. — Boiled macaroni with cream sauce.
— au gratin. — Prepared macaroni, baked gratin
style.
— a l’ltalienne. — Macaroni with tomato and cheese.
Beignets de macaroni. — Macaroni fritters.
Croquettes de macaroni. — Macaroni croquettes.
Tartelettes de macaroni. — Cooked macaroni
Page 115
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— Reforme. — Squares or oblongs of toasted bread
spread with herb butter ; garnished the same as
for arlequin, but arranged in different design.
VEGETABLE SAVOURIES
195
Croutons de langue k la Diable.— Devilled ox-
tongue on toast.
— de jambon k la Diable. — Devilled ham on
toast.
Foie de volaille a la Diable.— Devilled chicken
liver.
Jambon & la Casino. — Slices of cooked ham spread
with chutney and mustard, sandwiched together
and thus grilled.
— aux tomates. — Grilled slices of raw ham,
dressed with alternate slices of tomatoes tossed in
butter ; served with piquant sauce.
Langue de veau fumee k la Diable.— Devilled
smoked calf’s tongue.
Moelle de bceuf aux fines herbes.— Beef marrow
savoury, with fine herbs dressed on toast.
Vegetable Savouries.
Aubergines au gratin.— Baked aubergines, gratin
style.
Fonds d’artiehauts farcis k la Diable.— Stuffed
artichoke bottoms devilled and baked.
Beignets d’aubergines k la Diable.— Devilled
egg-plant fritters.
Beignets de betterave.— Beetroot fritters.
— de cardons k la Diable. — Cardoon fritters
devilled.
Champignons en eaisses k la Diable.— Devilled
mushrooms in cases.
— SUr Croutons. — Grilled mushrooms on toast.
— aux fines herbes. — Savoury mushrooms on
toast.
Croutes aux champignons.— Cassolettes or tim-
bale shaped crusts of bread or rice, filled with
minced mushrooms, supreme sauce, cream, and
chopped parsley, thus baked in sharp oven.
Chou-fleur au parmesan. — Baked cauliflower
with cheese.
Coneombre farcie au fromage.— Savoury cucum-
bers stuffed with cheese, and baked.
Epinards au gratin. — Baked spinach, gratin style.
Laitues k la Genoise (Cold). — Lettuce leaves cut
out round and spread with anchovy butter, placed
on rounds of toast covered with mayonnaise and
chopped hard-boiled egg ; garnished with capers.
— A l’lndienne. — Same as genoise, but using lobster
butter in place of anchovy.
Lentilles en fricassee k la Diable.— Devilled
lentil fricassee, savoury.
Olives sur erodtons k la Diable.— Devilled olives
on toast.
ig6
SA VOURIES
Pommes de terre farcies. — Stuffed potatoes
baked.
— farcies aux fines herbes.— Baked potatoes
stuffed with savoury herbs, etc.
— a l’lndienne. — Curried potatoes.
Beignets de pommes de terre.— Potato fritters.
Coquilles de pommes de terre. — Scalloped
potatoes.
Crepes de pommes de terre au fromage.—
Potato pancakes with cheese.
Salsifis frits a la Diable. — Salsify fritters devilled.
Tomates au fromage. — Tomatoes with cheese.
— farcies ala Diable. — Stuffed tomatoes devilled.
— sur pain grille. — Tomatoes on toast.
— au gratin. — Baked, stuffed, or breaded tomatoes.
Beignets de tomates. — Tomato fritters.
Bombes aux tomates (Cold). — Small bomb-shaped
moulds filled with sweetened tomato puree and
cream, frozen in usual way ; garnished with small
tomato shaped cakes, masked with tomato coloured
icing.
ENTREMETS FARINEUX ET PLATS AU
FROMAGE.
Farinaceous Savouries and Cheese Dishes.
Macaroni a la Calabraise. — Boiled macaroni,
dressed in gratin dish with alternate layers of
tomato pur£e, grated parmesan cheese, and white
sauce ; browned in oven or under salamander.
— a la creme. — Boiled macaroni with cream sauce.
— au gratin. — Prepared macaroni, baked gratin
style.
— a l’ltalienne. — Macaroni with tomato and cheese.
Beignets de macaroni. — Macaroni fritters.
Croquettes de macaroni. — Macaroni croquettes.
Tartelettes de macaroni. — Cooked macaroni