Required: Slices of stale bread about two inches thick.

Vermicelli.

Egg (one whole and one extra yolk).

Frying fat.

A little milk. For the Mixture:

One breakfastcupful of chopped lobster meat.

Two ounces of butter.

One ounce of flour.

Three-quarters of a pint of milk or fish stock.

Two teaspoonfuls of anchovy essence.

Salt, popper, and nutmeg.

Cut three slices of stale bread about two inches thick, then with a round cutter stamp them into rounds about three inches in diameter. Hollow out the centre, leaving a neat case of bread. Cut out a neat little round top for each case. Dip the cases for a second or two in milk, then let them drain. Melt the butter in a small saucepan, stir in the flour smoothly, and cook them over the fire for a few minutes without browning them, next add the stock or milk. Stir until this boils, add a few drops of lemon-juice, a few grains of nutmeg, and salt and pepper to taste. Let the sauce cool slightly, then add the beaten yolk of egg and the chopped lobster and anchovy essence. Stir the mixture over the fire for a few moments to cook the egg.

Brush each bread-case all over with beaten egg, then, instead of covering them with breadcrumbs in the ordinary way, use broken vermicelli. It is very effective, but crumbs may be used if preferred. Have a pan with frying fat deep enough to cover the cases; unless it is it will be almost impossible to fry them a uniform tint. Fry them a golden brown, and drain well on paper. Do not forget to fry the little lids.

Fill each case with the lobster mixture, heaping it up slightly, put a lid on each case, and stick one or two pieces of feeler into each. Serve on a lace paper, either hot or cold.

Eouchees of lobster

Eouchees of lobster

During the very cold season at least one simple hot dish is very much appreciated. This usually takes the form of hot fish or meat patties, rissoles, or croquettes of poultry, game, etc. Of course, no sauce or vegetables are served.

Chicken Croquettes

Required: Three-quarters of a pound of cooked chicken.

Quarter of a pound of cooked ham.

Two ounces of butter.

One ounce of flour.

Two teaspoonfuls of lemon-rind.

Half a dozen button mushrooms.

Salt, pepper, and nutmeg.

Half a pint of stock or milk.

Egg and breadcrumbs.

Remove all skin and bone from the chicken, and chop enough of the flesh to make three-quarters of a pound. Chop the ham also. Melt the butter, stir in the flour, then add the stock, which should be made by boiling the bones and rough bits of the chicken with enough water and a piece of carrot, turnip, and onion.

Stir the sauce over the fire until it thickens. Let it cool slightly, then add the meat, ham, and lemon-rind. Mix all well together, and season the mixture carefully with salt, pepper, and nutmeg. It should be of a soft, creamy consistency, so if it is too dry add a little more stock or milk, or, if liked, a little tomato sauce or ketchup. Turn the mixture on to a plate, and let it cool. Mark it into even-sized divisions, and shape each into a neat cork-shape. To do this, flour the hands very slightly, also the pastry-board, but be careful not to work much flour into the mixture, as this would cause the croquette to burst while being fried. Roll each croquette in fine breadcrumbs, then brush them over with beaten egg, and again cover them with crumbs. When a blue smoke rises from the frying fat, put in the croquettes, two or three at a time, and fry a golden brown. Drain them well on paper, and serve garnished with fried parsley.

Cassolettes of vegetables

Cassolettes of vegetables

N.B. - If a cheaper dish is required, use half chicken and half veal, or all veal.

Sandwiches

Arrange all sandwiches on fancy d'oyleys or lace papers, and garnish with a sprig or two of fresh parsley. A small flag, on which is written the name of the variety, stuck into the dish, is also a useful addition.

Chicken croquettes

Chicken croquettes

The fillings for the sandwiches should be of two or three varieties, such as cress, potted meat, fish paste, etc. The following is particularly delicious: