Cheese Puree - For Centre Of Flours, Croustades, Etc

Take six ounces of finely sliced Gruyere or good Cheddar cheese, two tablespoonfuls of thick Bechamel sauce (vol. i.), a quarter of a pint of cream, and a good pinch of coralline pepper; stir over the fire till creamy and then use.

Egg Puree

Pound two hard-boiled yolks of eggs, with two ounces of butter, a tablespoonful of thick Bechamel sauce, a saltspoonful of French and the same of English mustard, a dust of coralline pepper, six boned anchovies, and enough apricot yellow to colour; then rub through a fine wire sieve, tammy, and use on croutons, forcing it from a bag and large-rose pipe, for a savoury or breakfast dish.

Puree Of Anchovies For Mashing Toast Or Croutons

Pound six boned Christiania anchovies with two hard-boiled yolks of eggs, a tiny dust of Marshall's Coralline Pepper, a few drops of carmine, half a tablespoonful of thick Bechamel sauce (vol. i.), and one ounce of butter; pass through a sieve and use.

Anchovy Puree For Filling Patties, Artichoke Bottoms, Etc

Wash and bone eight or ten Christiania anchovies, and pound them till smooth, with two hard-boiled yolks of eggs, a tablespoonful of salad oil, and a few drops of carmine; then mix with half a gill of aspic jelly, rub through a fine hair sieve or tammy, add two tablespoonfuls of very stiffly-whipped cream, and use by means of a forcing bag with a plain or rose pipe.

Hot Puree Of Anchovies For Croutons

Take eight or ten boned Christiania anchovies and pound them till smooth, with one ounce of fresh butter, three hard-boiled yolks of eggs, a dust of Marshall's Coralline Pepper, a few drops of liquid carmine, and a tablespoonful of thick Brown sauce (vol. i.); rub through a hair sieve, rewarm and use. •

Crayfish Puree For Croutons, Savouries, Hors D'oeuvres, Etc

Take twelve crayfish bodies,1 a dust of Marshall's Coralline Pepper, one hard-boiled yolk of egg, four ounces of good butter, six Kruger's Appetit Sild, one ounce of lax, and a few drops of Marshall's Liquid Carmine; pound all together till smooth, then rub through a fine hair sieve, and use by means of a forcing bag and rose pipe.

Puree Of Fish - For Masking Fillets Of Whiting, Sole, Etc

Take, for eight to ten fillets of sole, six ounces of raw fresh haddock, whiting, or other white fish, remove the skin and bone from it, and rub the meat through a wire sieve; then mix with it a pinch of salt and a These can be bought in bottles dust of Marshall's Coralline Pepper, one raw white of egg, a teaspoonful of chopped parsley, and a sprig of thyme and one bayleaf chopped; mix well together, and use.

Tongue Puree For Mashing Cold Meats, Etc

Pound a quarter of a pound of tongue till quite smooth; mix it well into two tablespoonfuls of Bechamel sauce (vol. i.), two tablespoonfuIs of cream, a few drops of Marshall's Liquid Carmine, a dust of coralline pepper, and half a pint of liquid aspic jelly (vol. i.); pass the whole through the tammy and use.