Little Creams A La Malet Petits Pains A La Malet

Put into a stewpan a quarter-pint of milk, one and a half ounces of butter, a pinch of salt, and a dust of Marshall's Coralline Pepper, just bring to the boil, mix into it two ounces of fine flour, and stir into a perfectly smooth paste on the stove till it boils; then add the puree from six Christiania anchovies, a quarter-ounce of live lobster spawn, two ounces of lax that has been rubbed through a sieve, two whole raw beaten-up eggs, and a teaspoonful of finely-chopped raw green parsley. Mix up well together, put into a forcing bag with a plain pipe, and force out in portions about the size of a walnut into hot clean fat and fry them till a nice golden brown colour, keeping them well turned about while cooking; then take them up, drain on a pastry-rack, dish up in a pile on a paper or napkin, garnish here and there with raw green parsley, and serve while quite hot for a savoury or luncheon dish.

Little Creams A La Sylvie - Petites Crernes A La Sylvie

Pound three ounces of marinaded herrings with half a pound of cold fresh haddock or other fish, two raw ripe tomatoes, a dust of coralline pepper, one large tablespoonful of good Espagnol sauce (vol. i.), two ounces of fresh butter, two fresh mushrooms that have been chopped and cooked in a little butter till pulpy, mix with a teaspoonful of French mustard, a gill of cream, two raw yolks of eggs, and a teaspoonful of warm glaze; put into the bain-marie and stir till the mixture is hot. Take some little china or paper cases, partly fill with the prepared mixture, sprinkle over a little finely-chopped raw parsley, dish up the cases on a hot dish, and Berve for breakfast or second course.

If paper cases are used, they must be rubbed on the outside with a little salad oil and dried in the screen before being used.

Fish Balls A La Saratoga Ballettes A La Saratoga

Take about half a pound of any cooked cold white fish, such as cod fish or turbot, chop it finely, then mix with it in a basin one raw egg, a tablespoonful of finely-chopped lax, a teaspoonful of chopped parsley,. two ounces of freshly-made white breadcrumbs, a tiny dust of coralline pepper, and a little pinch of salt; when quite smooth divide the mixture into portions of about a large teaspoonful, and then roll them up into little balls. Make a little well in the centre of each by pressing the finger in it, dipping the finger occasionally into floor; in the well place a piece of Anchovy butter (vol. i.), roll up the fish so as to keep the butter from running out. Prepare some water biscuits (see recipe) about two and a half inches in diameter, and brush these over on the top side with warm butter, and very slightly sprinkle with a dust of coralline pepper; then place a ball of fish on the top of each biscuit, lightly brush the outside over with raw white of egg that is just mixed up with a fork; place these on a baking-tin on a piece of foolscap paper, and put a buttered paper over the top and cook in a moderate oven for about fifteen minutes; then dish up on a hot dish on a dish-paper, and serve for breakfast, luncheon, or second-course dish. These should be served quickly after being taken from the oven. Allow one to each person.