Puree De Perdreaux A La Chantilly - Puree Of Partridge,chantilly Style

Follow same directions as Puree of Game, Mexican Style, using lentils instead of black beans.

Puree De Tetras A La Conde - Puree Of Grouse, Conde Style

Same formula as Mexican Game Soup, using red beans instead of black.

Puree De Canards Sauvages A La Rouenaise-puree Of Wild Duck, Rouen Fashion

Same as Mexican Style, adding I dozen duck or chicken livers and claret instead of sherry.

Creme De Perdreaux - Cream Of Partridge

Follow same directions as for Cream of Chicken, using 3 partridges instead of the fowl.

This soup, being richer, is therefore more suitable for banquets and high class dinners than the purees, as described before.

Creme De Faisans - Cream Of Pheasant

Same formula as for Cream of Chicken, using 2 pheasants partridges instead of the fowl.

Hors D'oeuvres And Savouries - Canapes A L'arlequine - Harlequin Canapes

Prepare small pieces of buttered toast and decorate to your fancy by forming strips, either crosswise or lengthwise, with chopped beef tongue, hard yolk and white of egg, gherkins, truffles, smoked salmon and parsley. Serve on a napkin.

Canapes A L' Indienne - Indian Canapes

Pound in the mortar 2 ounces each of cooked ham and chicken, add 2 ounces of butter, a good tablespoonful of Chutney and a pinch of curry; pass this preparation through a fine sieve and spread on small pieces of toast. Decorate with chop ped eggs.

Canapes A La Nantua - Nantua Canapes

Spread some Montpelier butter on small pieces of toast, put in the center a small stoneless French olive stuffed with anchovies, and on both sides of the olive, a tail of crayfish; decorate with chopped aspic jelly.

Canapes A La Reforme - Reform Canapes

Take some small pieces of toast, about 1 1/2 to 2 1/2 inches, spread over some ravigote butter, and garnish with finely shredded (about 1/2 inch in length and 1 part of each), smoked beef tongue, truffles, white of hard-boiled egg and gherkins. Sprinkle over a little finely chopped meat jelly and serve on a napkin.

Canapes A La Whittier - Whittier's Canapes

Chop fine 2 ounces each of cooked chicken and ham, pound in the mortar with 2 ounces of cheddar cheese and 1 of butter; season with a good pinch of English mustard and paprika, spread on small pieces of toast, and decorate with small anchovy fillets and chopped hard-boiled eggs. Serve on a napkin.

Canapes A La Windsor - Windsor Canapes

Chop fine and pound in the mortar equal parts of cooked breast of chicken, smoked beef tongue and Chester cheese, and rub through a fine sieve.

Spread some of this paste on small pieces of toast and decorate with gherkins, truffles and beef tongue.

Feuilles De Laitue A La Genoise - Lettuce Leaves, Genoese Fashion

Cut 2 hard-boiled eggs and I dozen anchovy fillets in small squares and season with pepper and a little mayonnaise sauce, and with the paste cutter cut out some crisp lettuce leaves about 2 1/2 inches in diameter; put a teaspoonful of the anchovy salad in each and decorate with chopped beets, capers and parsley.