Soyer's standard cookery

Stuff the little choux with a puree of fowl, completed with pistachio butter. Glaze with jelly, and sprinkle a little chopped pistachio upon each little choux. Caviare Duchesses. Stuff with fresh caviare or caviare cream. Serve with jelly iced on double glass dishes. Smoked Salmon Duchesses. Stuff the little choux with a puree of smoked salmon and butter. Norwegian Duchesses. Stuff the choux with a puree of Kilkis and butter and serve with jelly. Fennel a la Greque. Prepare as for artichokes and celery a la Greque. Foie-Gras. If in the form of a sausage, cut it into thin slices. If potted, shape it into little shells, after the manner in which butter is sometimes served, only a little smaller. In all cases serve it iced, and as soon as ready. Salad of Filleted Salted Herrings. Remove the fillets whole; take off the skins; set to soak and then trim. Dish, and cover them with the following sauce: — Add the puree of eight soft roes, moistened with two tablespoonfuls of vinegar, to four tablespoonfuls of mayonnaise. Season with onion, parsley, chervil, chives, and tarragon, all finely chopped; flavor with cayenne. Fresh Herrings Marinaded in White Wine. For twelve herrings, put one pint of white wine into a saucepan, with a gill of vinegar, an onion cut into thin slices, half a carrot cut into grooved roundels, a faggot, the necessary salt, and a few peppercorns. Set to boil gently for twenty minutes. Place the cleaned herrings in a saucepan, pour the boiling marinade upon them, and poach for fifteen minutes. Serve very cold with the marinade, the roundels of carrot, and thin strips of onion. Lucas Herrings. Raise the fillets from fine salted herrings, soak in cold water, and then in milk for an hour. Prepare a sauce as follows: Beat up the yolks of two eggs in a bowl with salt and pepper and one tablespoonful of mustard; add five tablespoonfuls of oil and two of vinegar, proceeding as in the case of mayonnaise, and complete with shallots and one dessertspoonful of chopped chervil and gherkins. Season with cayenne, immerse the drained and dried fillets of herrings in this sauce, and send to the table on a hors-d'oeuvre dish. Herrings a la Simone. Take some fine salted herrings' fillets, clean and cut them into dice. Place these in a bowl, and add thereto, in equal quantities, some cold boiled potatoes and russet apples cut into dice, parsley, chervil, and chopped fennel and tarragon. Season with oil and vinegar, salt and pepper, make the preparation into •shapes resembling herrings, and place the heads and tails, which should have been put aside for the purpose, at each extremity of every imitation herring. Herrings a la Russe. Cut some fine, cleaned fillets of salted herrings into thin slices. Dish up, and alternate the rows of sliced fillets with rows of sliced, cold boiled potatoes. Season with oil and vinegar, and finish up with chopped chervil, fennel, tarragon, and shallots. Herrings Paysanne.