Canapes A La Bismarck

Cut circles with a small cutter from slices of stale bread a quarter of an inch thick; saute in butter till they are a light brown; spread over each when cold a thin layer of anchovy butter; curl round on each an anchovy well washed,

Prince Of Wales Canapes

Take some fine prawns, three anchovies, two gherkins, and two truffles. Bone the anchovies and wash them, peel the prawns, and then cut all the ingredients into very small dice. Make a sauce as follows: Bruise a hard-boiled yolk of egg in a mortar with a tablespoonful of salad oil, a saltspoonful of mustard; mix with this an anchovy and a teaspoonful of tarragon that has been scalded and chopped; pound all well together, and pass through a sieve with a teaspoonful of tarragon vinegar and a speck of cayenne; mix enough of this with the prawns, etc., to season the mixture. Salt, it will be observed, is not mentioned, because the anchovies and prawns may be salt, but this can only be known to the cook by tasting. Butter some small water biscuits (crackers), put a small teaspoonful of the mixture on each, and cover with finely chopped aspic. Garnish by putting a spot of green gherkin on one, a spot of red beet on another, and on a third one of truffle, and so on alternately.

Shrimp Canapes

Fry some rounds of bread as directed for other canapes. Make some shrimp butter by pounding equal quantities of shrimps, from which heads, tails, and shells have been removed, and fresh butter till they form a smooth mass; spread the fried bread with it. Place whole shrimps on the top in the shape of a rosette, in the centre of which put a tiny pinch of chopped parsley.

Cheese Biscuits A La St. James

Take three tablespoonfuls of the finest flour, half a pound of cream curds, and five ounces of Brie cheese, which has been carefully scraped, and a pinch of salt; pound all in a mortar; add five ounces of softened butter and three eggs, to make a very stiff paste, which must be rolled very thin, and cut into round biscuits. Bake in a very quick oven, and serve hot.

Kluskis Of Cream Cheese

Take half a pound of fresh butter, six eggs, six table-spoonfuls of cream cheese, a pinch of powdered sugar, salt, and sufficient grated bread crumbs to make a paste, adding cream if it crumbles; mix well together, and roll into small balls; poach them in boiling water until firm (no longer). Serve hot, with a spoonful of poivrade sauce on each.

Cold Cheese Souffles

Grate one and a half ounces of Gruye're cheese; the same of Parmesan. Whip half a pint of cream and a gill of aspic jelly to a high froth; stir in the cheese; season with salt, cayenne, and made mustard to taste. Fill little paper baskets or very small ramequin cases, grate cheese over the top, and set on ice to get firm.

The above mixture may be frozen just as you would ice-cream, but very firm, then cut out in little cubes, and serve on canap'es of fried bread; it is then called "Croutes de Fromage Glace."

Oysters D La St. George

Take the beards from two dozen oysters; put the melt (or soft roe) of two Yarmouth bloaters into a saute pan with two ounces of butter; dry and flour the oysters, and saute them with the melt. Have some squares of bread fried a nice light brown; place a nice piece of the melt on each square, and an oyster on top; squeeze a few drops of lemon juice on each, and serve very hot.

Allumettes

For these fantastic little trifles you require anchovies preserved in oil - not in salt; they are found at all Italian groceries and at the larger American grocers'. Wipe them free from scales and oil; cut each into long, thin strips. Have ready some plain pastry rolled very thin; envelop each strip of anchovy in pastry; pinch closely, so that it will not burst open, and fry in very hot fat for a half-minute, or saute them in but-ter till crisp and yellow. Serve log-house fashion, using two allumettes for each crossing instead of one; put fried parsley in the corners, and serve very hot.

Eggs A La St. James

Take as many eggs as you have guests, and boil them hard in buttered dariole moulds; the moulds must be large enough to hold the egg when broken into it, but not much larger. When quite cold remove the eggs; slice off the white at one end of each, taking care to preserve the shape. Scoop out the yolk; mix this with a teaspoonful of chopped truffles, a little pepper and salt, and put it back very neatly into the whites. Coat the eggs with aspic jelly several times. Serve them upside down, that is, the uncut part upward. Put a spoonful of half-mayonnaise (mayonnaise mixed with whipped cream) on each, and a few specks of chopped truffle.

A variety of this dish has anchovy paste in very small quantity in place of truffle, and the mayonnaise just made pink with it.