These are small round or oval tartlets, made of a very thin foundation paste (No. 135), and the insides garnished with buttered paper, and filled in with rice. Cook them in a slack oven, empty them, egg over the edge, and set them in a quick oven to color. Cut some roast game in small dice, with an equal quantity of mushrooms, and bind with a little light chaufroid, season well and serve the tartlets on folded napkins.

Lobster And Salmon Tartlets

Use either round or oval tartlet crusts, the same as for the above, garnish the insides with either salmon or lobster cut in dice, and some mushrooms, capers, fine herbs, salt, pepper, lemon juice and olive oil; dress them on folded napkins.

Nonpareil Tartlets

Have either round or oval tartlet crusts; cut some tuna fish and anchovies in three-sixteenth inch dice, also some beetroot, lobster and pickled cucumbers the same size, stoned olives cut across in thin slices, shrimp tails, three-sixteenth inch dice of celery knob: season and fill the tartlets with this; dredge over the tops with truffles, parsley, lobster coral, and pistachio nuts, all chopped up separately and minutely, and cover over with partly thickened jelly.