The hors-d'oeuvre is composed of certain dishes served after the soup, somewhat taking the place of those formerly called " flying dishes," for they did not appear on the table, but were passed directly to the guests.

(835). Anchovy Fritters (Beignets D'Anchois)

Prepare some very thin pancakes, cut them into narrow strips, three-quarters of an inch wide, by three inches long, cover them with a layer of chicken quenelle forcemeat (No. 89), with raw fine herbs added, set on top half of a well cleaned anchovy, then roll them over, dip in eggs and bread-crumbs, and fry to a fine color. The anchovy fillets may be prepared by arranging them crown-shaped and filling the centers with a quenelle, then dipping them in frying paste to cover well, and fry them immediately in frying fat over a hot fire, drain, wipe and salt. Dress the fritters on folded napkins and garnish the tops with a bunch of fried parsley.

(843). Bateaux Of Fat Livers, Russian Style (Bateaux De Foies-Gras A La Russe)

Butter some boat-shaped tartlet molds, and line them with chicken forcemeat (No. 62), leaving an empty space in the center which fill with a cooked and pounded foies-gras preparation rubbed through a sieve, and mixed with a quarter of its quantity of chopped mushrooms, also a few spoonfuls of Madeira sauce (No. 492). Cover this preparation with a layer of the forcemeat, and put the molds to poach in a slow oven in a baking pan, with a little boiling water poured into the bottom. Cool them off slightly before unmolding, then bread-crumb them, English style (No. 13), plunge them in hot fat to heat well while coloring, drain and dress on napkins.

(862). Celestines With Foies-Gras And Puree Of Chestnuts (Celestines Au Foies-Gras A La Puree De Marrons)

Put on the fire to reduce about two or three gills of Madeira sauce (No. 492) incorporating into it slowly, a few spoonfuls of good glaze (No. 402); when succulent and thick the same as a montglas, add a few spoonfuls of chopped truffles, then withdraw the saucepan from the fire. Cut from half of a cooked foies-gras, ten or twelve crosswise slices not having them too thin, pare these into drawn out half inches all of the same size; season, glaze over with a brush, and cover one side with the truffle preparation mixed with the parings of foies-gras pounded and strained, smooth and cover with a thin layer of raw forcemeat, then roll the celestines in bread-crumbs, dip in egg, and plunge a few at the time into hot fat so as to color as well as heat them. Drain and dress in a circle on a hot dish with a chestnut puree (No. 712), in the center.

(863). Cocks'-Combs Stufeed, Duxelle (Cretes De Coqs Farcies A La Duxelle)

Prepare and cook the cocks'-combs the same as cocks'-kidneys (No. 864), cool, drain, and cut an incision in them filling it in with Duxelle (No. 385), mingled with a little chicken forcemeat (No. 89), cover them with a well reduced allemande sauce (No. 407), to which has been added a little jelly, let these get very cold, and then dip them into eggs and bread-crumbs, plunge in very hot frying fat, and fry till a fine color. Dress on folded napkins, and decorate with a bunch of parsley on top.

(864). Cocks'-Kidneys Villeroi (Rognons De Coq A La Villeroi)

Cook some cocks'-kidneys in a mirepoix (No. 419) moistened with mushroom broth; when cold, drain, and dip them in a well reduced and thick allemande sauce (No. 407), into which has been added a little jelly and finely chopped mushrooms, and some chopped parsley, when cold dip in beaten eggs, bread-crumb, and fry to a fine color; dress ou a folded napkin in a pyramid form, and decorate with a bunch of fried parsley.