Practical gastronomy and culinary dictionary

souffle cases previously buttered three-parts full. Put them on a bakmg-tm, and bake m a quick oven for ten minutes. In the meantime put 1^ oz. grated cheese, the remainder of the cream and bechamel sauce, panurette or breadcrumbs, and white of egg well beaten in a small stewpan ; add a pinch of cayenne, and stir over the fire for a few minutes, so as to get it thoroughly hot ; put a tablespoonful of this into each of the partly- baked souffles, return to the oven for another five minutes to brown the surface, dish up, and serve very hot. 707. Tartines de Homard a la St. Martin. — 2 oz. lobster puree or lobster batter, 1^ oz. fresh butter, 3 yolks of eggs, i glass of old port, salt, cayenne, slices of toasted bread. Melt the butter in a small stewpan, add the yolks of eggs, and stir over the fire for a few seconds ; leave long enough to heat through without boiling. Remove and add the lobster puree or butter, also the port wine ; stir well, season with salt and cayenne. Cut some fingers of freshly-toasted bread, put a thick layer of the prepara- tion on each, put the fingers on a baking- sheet, bake for two minutes in a hot oven. Dish up, and serve very hot. 708. Croutes a la Hongroise. — 2 oz. preserved lax, 3 hard-boiled eggs, 1 oz. grated Gruyere cheese, 1^ oz. fresh butter, 2 gherkins, toasted bread, parsley, paprika pepper. Wipe the slices of lax, peel the eggs, and cut nine round slices about J inch thick ; carefully remove the yolks, put in a mortar, and pound with the lax until smooth ; add the cheese and an ounce of butter, season with a good pinch of paprika pepper, and rub through a fine sieve. Stamp out some rounds of freshly-made toast, a little larger than the slices of egg, butter one side of each round, and spread a layer of the above preparation on the buttered side of the toasts. Place & slice of white of egg in the centre of each round of toast, put the remainder of the puree in a forcing-bag with a rose tube, fill up the centre of the rounds with 654 KECHERCHE COOKERY. this, decorate the sides and top with the same. Garnish tastefully with small leaves of gherkins and sprigs of parsley, dish up, and serve. 709. Friandines a la Westphalienne. — About J lb. puff-paste, 1 oz. anchovy paste, 6 thin slices of raw West- phahan ham, 6 oz. cooked veal or rabbit, 2 hard-boiled yolks of eggs, ^ gill bechamel sauce, J gill cream, | oz. butter, the breast of a cooked pheasant or fowl, 2 small gherkins, 2 tablespoonfuls mayonnaise, 3 slices pickled beetroot, seasoning. Roll out the paste about ^ of an inch in thickness, cut into strips about two inches wide, spread half the strips with anchovy paste, and cover with the other half. Stamp out eight rounds two inches in diameter, also the same number of rings, but somewhat smaller than the rounds. Place these on a baking- sheet and bake in a quick oven for ten minutes, and let cool. Pound the cooked veal or rabbit in a mortar till smooth, add the hard-boiled yolks of eggs, the cream, sauce, and butter ; season with pepper, salt, and a pinch of cayenne or Nepaul pepper, work well so as to mix the ingredients thoroughly, and rub through a wire sieve.