Petites Causes A La Whitstdble, Or Aux Marennes

Have ready some nice crisp patty cases, and place in each a spoonful of white mayonnaise, then some cold cooked sweetbread cut into dice, and a bearded and seasoned oyster or two, a little more mayonnaise, and pile over it all some crisped celery cut into Julienne strips. Chicken, cold veal, game, etc., can all be utilised in this way with advantage.

Petites Coquillee De Volaille En Mayonnaise

Have some silver or china shells for this dish (or failing these use little paper cases, but then say caisses instead of coquilles), and place a spoonful of good mayonnaise in each; fill up the shells with any remains of cold fowl or game cut up into little dice, with ham or tongue cut to match, quartered slices of hardboiled egg, and some stoned and chopped olives (if at hand toss some nice chicken livers in butter, with a seasoning of pepper and salt, for ten minutes or so, let them get cold, slice them and mix them with the chicken, etc.); now mask it all smoothly over with mayonnaise sauce, lay two fillets of washed anchovy crossways over each shell, with three capers in each of the quarters thus made, fix an olive stuffed with anchovy butter on the top of each and serve.

Ris De Veau A La Chinoise

Slice down the remains of a larded sweetbread and place a slice in an aspic lined cutlet or sandwich mould, lay a round of hard boiled egg, and some beetroot cut into julienne strips on each; set this all with a little more aspic, and, when set, dish on a bed of chopped aspic with a garnish of cold rice.

Ris De Veau Au Beurre Montpellier

Round slices of cold cooked sweetbread, set in aspic jelly, then arranged in a circle with a tiny pat of Montpellier butter on each, and a mayonnaise of asparagus points or young green peas, as you please.

Timbales A La Pompadour

Take as many little timbale moulds as you require, lining a third of their number with cream aspic, another third with tomato aspic, and the last third with cucumber cream, and fill up the little moulds with shredded chicken, minced lobster, prawns or shrimps, some cold cooked mushrooms and artichoke bottoms cut into dice; add a small spoonful of rich white veloute, and cover over with stiff aspic or some of the lining sauce, as you choose; put them on ice till set, then serve garnished with chopped aspic, alternating the colours.