Soyer's standard cookery

Quarter, peel, and cut the vegetable julienne fashion. Prepare the seasoning with mustard, salt, pepper, and vinegar; add the julienne of celeriac and mix thoroughly. When the roots are quite soft, a seasoning consisting of mustard-andcream sauce is excellent. Cherries a I'Allemande. Take two pounds of Morella cherries, put them in a bottle, as in the case of cherry brandy, and add thereto two cloves, a fragment of cinnamon, a little grated nutmeg, and a small sprig of tarragon. Pour over the cherries one quart of vinegar, boiled with one-half pound of brown sugar, and cooled. Cork the bottle, and leave the fruit to macerate for a fortnight. Brains Nievise. Cook well-cleansed sheep's or lamb's brains in court-bouillon, and cool. Divide them up into thin and regular slices, and place them on a fine sieve, combine the resulting puree with a mustard-and-cream sauce, and add thereto a fine julienne of the white part only on celery well dried. Cover the slices of brain with the sauce. Cucumber a la Nevegrode. Cut the cucumber to the shape of small cassolettes or barquettes, blanch and marinade them. Garnish with a preparation composed of a puree of salmon mixed with fillets of herring and chopped, hard-boiled eggs in equal quantities. Sprinkle a little grated horse-radish over the garnish. Stuffed Cucumbers. Prepare as above, in the shape of small barquettes or cassolettes. Cook them, at the same time keeping them firm ; marinade them for twenty minutes, when quite cold, in oil and vinegar, and garnish by means of a piping-bag, either with a thick puree, some mincemeat thickened with mayonnaise or a small vegetable macedoine, etc. Cucumber Salad. Carefully peel the cucumbers, cut them in two, lengthwise, remove seeds, and mince finely. Place them in a bowl, sprinkle with table-salt, and leave them to exude their moisture for twenty-five minutes. This done, drain them, press them in a towel, season with pepper, oil, and vinegar, and add some chopped chervil. Molded Creams. Prepare a hors-d'oeuvre cream in accordance with previous recipes. Put this cream into very small, slightly oiled, and ornamented molds, and leave to set in the cool or on ice. Empty the molds at the moment of dishing up, either directly upon a dish, on tartlets garnished with a puree in keeping with the cream, or on toast. With these molded creams, endless varieties of little hors-d'oeuvres may be prepared, while in their preparation the molds used in pastry for " petits fours " may serve a useful purpose. One sheet of melted gelatine is an improvement. Duchesses. This hors-d'ceuvre is almost equivalent to the Jannette except that the shape of the Duchesses is that of little choux, about the size of a pigeon's egg, and that, as a rule, they are merely glazed with some melted jelly, and not covered with a chaud-froid sauce. Sprinkle them with chopped pistachios, and serve very cold on ornamented fish-papers. Nantua Duchesses. Stuff the little choux, referred to above, with crayfish puree or sardines and sprinkle them, again and again, with cold, melted jelly by means of a small brioche, in order to cover them with a transparent film. Duchesses Reine. Stuff the little choux with a puree of fowl with cream. Glaze with jelly, as above, and sprinkle with very black, finelychopped truffles. Duchesses Sultane.