Pear Conde

Put one-half teaspoon salt and one cup boiling water in double boiler, place on range, and add, gradually, one-half cup well-washed rice, stirring with a fork to prevent adhering to boiler. Boil five minutes, cover, place over under part of boiler and steam until kernels have absorbed water. Then add one and one-half cups milk and continue the steaming until kernels are soft. Add three tablespoons sugar and the yolks of three eggs, slightly beaten. Mound on a flat dish in conical shape and place on rice halves of preserved pears, cooked in their own syrup, to which one-third cup sugar has been added, until soft. Sprinkle all with finely chopped Canton ginger.

Pear Conde, Compote of Rice.

Pear Conde, Compote of Rice. - Page 219.

Eggs En Surprise

Cut stale bread in two-inch slices and then in circular or elliptical shapes. Remove centres, leaving cases. Fry in deep fat until delicately browned and drain on brown paper. Half fill cases thus made with Creamed Asparagus tips. French poach six eggs, coat with egg (slightly beaten and diluted with one tablespoon cold water), roll in bread crumbs to which has been added Parmesan cheese (allowing two tablespoons cheese to three-fourths cup crumbs) and fry one minute in very hot deep fat. Drain and arrange in croustades. Garnish with parsley.

Chaudfroid Eggs Alexandria

French poach six eggs, trim into shape and let cool. Melt one tablespoon butter, add one tablespoon flour and stir until well blended; then pour on gradually, while stirring constantly, one cup chicken stock. Bring to the boiling point and add one-fourth teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne and one tablespoon granulated gelatine. Coat eggs with sauce and when sauce has become firm, place each egg in a puff paste case made of correct size. Garnish with thin slices of truffle cut in fancy shapes, and around each pipe a border of caviare butter.

Stuffed Mushroom Caps

Wipe, peel and remove centres from six large mushroom caps. Cook two tablespoons, each, chopped mushrooms, bread crumbs, chopped, lean, cooked ham and finely chopped onion, and one teaspoon, each, Parmesan cheese and finely chopped parsley with three tablespoons butter, three minutes. Moisten with one-fourth cup tomato sauce and season with salt, pepper and cayenne. Stuff prepared caps with mixture and sprinkle with one-third cup bread crumbs mixed with one and one-half tablespoons Parmesan cheese. Arrange in pan, surround with three-fourths cup tomato sauce and bake in a hot oven twenty minutes. Remove to six rounds of sauted bread, cut somewhat larger than caps, and pour around sauce remaining in pan. Garnish with parsley.

Shrimps, Louisiana Style

2 tablespoons butter 1 tablespoon chopped onion 2/3 cup canned shrimps 2/3 cup hot boiled rice.

2/3 cup heavy cream 1/2 teaspoon salt teaspoon celery salt Few grains cayenne.

3 tablespoons tomato sauce.

Cook butter with onion five minutes, stirring constantly. Add shrimps, broken in pieces, rice and heavy cream. When thoroughly heated, add salt, celery salt, cayenne and tomato sauce. Turn on a hot serving dish and garnish with puff paste crescents and parsley.