The thorough good cook

Procure five small round dinner rolls (farthing rolls), cut each in equal halves, scoop out the crumb, and set them to dry. Mince coarsely about twenty prawns, together with the white part of a small head of celery, a tablespoonful of mixed pickles, and two small truffles ; season this mixture with some stiff mayonnaise sauce, into which a little parsley, fennel leaves, tarragon leaves, and a small shallot (all finely-chopped) have been introduced ; stir gently, and add a dessertspoonful of tomato puree and a teaspoonful of prepared mustard. Put this mixture into the prepared rolls, finishing with a layer of aspic or savoury jelly on each, and garnishing the surfiice with strips of hard-boiled white of egg, strips of truffles, and parsley. Serve on small round dishes. 9. Italian Sansage. Mince two pounds of lean pork Avitli one pound of fat pork. Season the mixture with salt, mixed spice, corianderseed, and bruised aniseed. When the ingredients are thoroughly blended, moisten the mixture with pig's blood and white wine sufficiently to bind it together, but be careful not to render it too moist. Cut some narrow strips from the best part of a calf's head, mix these Avith the mince, and put the preparation into sausage-skins. Tie the ends securely, plunge the sausages into boiling water, and boil them gently until done enough. Afterwards dry them in a smoke-house, or in a chimney over a wood lire, till they become hard. Time to boil, half an hour. 10. Tranches Viennoises a la Tomate. Cut some small slices of stale brown bread about an inch and a half square, stamp these out with a neat shape by means of a round fancy cutter. Next pound in a mortar the following ingredients : — Two ounces of cooked white meat (veal, chicken, or rabbit), two yolks of eggs, one ounce of fresh butter, a little each of chopped parsley, tarragon, and chervil, and one tablespoonful of Bechamel sauce; season to taste, work well, and pass all through a wire-sieve. Spread the round shces of bread thinly with butter, cover the surface of each with a thin layer of the prepared paste, on this lay a thin slice of cooked ox-tongue, cut a trifle smaller than the bread with a similar-shaped cutter ; on the tongue place a slice of fresh tomato not larger than the tongue slices. Sprinkle the slices with salt and pepper, work up the remainder of the sauce with a tablespoonful of very stiff" tomato sauce, put it in a small HORS-D'OEUVRES AND SAVOURY DISHES. 385 paper forcing-bag, ornament each slice to taste, decorate with tarragon leaves and parsley. 11. Spanish Crusts (Croutons a I'Espagnole). Stamp out eighteen round slices of white bread about an inch and a half in diameter and one-eighth of an inch thick. Fry these in clarified butter, and drain them on a cloth. Stone the same number of large Spanish olives by means of a sharp column-cutter (tube-cutter), fill them with stiff Tartar sauce, put a little of the sauce in the centre of each crouton, place an olive on each of them, curl an anchovy fillet round each olive, garnish the sides with finelychopped hard-boiled egg, lobster coral, and sjjrigs of parsley. Keej) in a cool place until required for the table. 12. Bonne Bouches.