Broiled Devilled Sardines on Toast

Squabs, Sauce Piquante

Potatoes, Anna

Omelette Soufflee, Vanilla

80. Clam Broth

Open fifteen large, fresh clams and place them in a small saucepan with all their liquor. Add one and a half quarts cold water and four branches celery. Place on the fire, season with two saltspoons cayenne pepper, adding one teaspoon butter, and let boil for ten minutes. Strain through a napkin into six cups and serve.

81. Broiled Sardines On Toast, Devilled Sauce

Have twelve fine, good-sized sardines. Carefully roll them, without breaking, in cracker dust (crumbs). Arrange them on a double broiler and broil on a brisk.fire for two minutes on each side, or until of a good colour.

Prepare six small toasts; place two sardines on each slice. Arrange them on a large dish. Pour a hot devilled sauce over them and serve.

82. Devilled Sauce

Brown in a small saucepan in half an ounce of butter four good-sized sound and very finely hashed shallots. Add half teaspoon ground

English mustard and one teaspoon flour. Mix well without cooking. Add four medium-sized, fine, red,, crushed and strained tomatoes; mix well, season with a teaspoon salt, half saltspoon cayenne pepper, adding a teaspoon powdered sugar and a teaspoon Worcestershire sauce. Mix thoroughly and then allow to slowly boil for twelve minutes, stirring once in a while. When finished, add quarter of an ounce butter. Mix well again, without boiling, for a minute, and the same is ready.

83. Squabs, Piquante Sauce

Singe and cut off the legs at the first joints, remove the heads, split open through the back, neatly draw and wipe dry six nice fat Philadelphia squabs. Remove the breast bones and lightly flatten with a cleaver. Place them on a dish, season with a teaspoon salt and half teaspoon white pepper, well divided all over.

Heat two tablespoons melted lard in a large frying pan, lay in the squabs one beside another, and gently fry them for eight minutes on each side. Remove; pour a hot piquante sauce, prepared as per No. 177, on a hot dish. Dress the squabs over the sauce, one overlapping another, and send to the table.

84. Potatoes, Anna

Peel, wash and drain four good-sized, sound, raw potatoes. Slice them with a Saratoga-chip potato machine. If none is at hand, slice them as fine as possible. Grate two ounces Parmesan or Swiss cheese. Heat one ounce butter in a small frying pan, remove the pan from the fire and cover the bottom with a light layer of potatoes. Mix a teaspoon salt with two saltspoons white pepper, sprinkle a very little over the potatoes, spread a very little of the cheese over the potatoes, and place a few little bits of butter over the cheese. Arrange another layer of potatoes - and so on till all are employed. Cover the pan and place on a moderate fire for five minutes. Turn them over with a cake turner; let them cook again for three minutes and then place in the hot oven for ten minutes. Remove them from the oven. Turn on a hot dish and serve.

85. Omelette Soufflee, Vanilla

Lightly butter and then dredge a little powdered sugar on the bottom of a rather deep, cold-metal or china dish, about twelve inches long by nine wide, that will stand the heat. Place in a vessel three ounces powdered sugar. Carefully break seven fresh eggs, drop the whites into a copper basin, and the yolks of four into the vessel containing the sugar. Crush as finely as you can three macaroons (as per No. 43), add them to the sugar and yolks, then with a whisk begin to beat the yolks, sugar and macaroons as briskly as you possiby can for twelve minutes, then lay aside.

Then, if handy, place the copper basin on some ice, and with the whisk beat up to a very stiff froth the seven whites in the copper basin, which will take about twelve minutes. Remove the whisk, then (with a skimmer in the right hand) with the left take hold of the vessel containing the preparation of yolk, sugar and macaroons and gradually pour it over the whites. Season with a light saltspoon salt and pour in ten drops good vanilla essence; gently mix the whole well together for two minutes with the whisk, or until thoroughly incorporated. Now take up the preparation with the skimmer and drop it into the centre of the buttered, sugared dish, taking special care to pile it as high as possible, so as to have it of a perfect dome-shape; with the blade of a knife make an opening on top two inches and a half long by two and a half in depth and one and a half inch wide. Turn the preparation, from the centre of the opening over on each side, heaping it a little higher at each end of the opening. Neatly smooth the sides' and all around with the blade of a knife, giving it any desired design to look attractive when cooked.

Heat the bottom of the dish on top of the range for just a minute, then place it in a moderate oven to bake for six minutes; remove it to the oven door, dredge powdered sugar over it liberally, replace it in the oven and bake for six minutes more, or until it has obtained an exceedingly good golden colour. Remove it from the oven, lay the dish upon another cold one and immediately send to the table.

N. B. Special care should be taken when piling the preparation into the dish and making the opening, which should be done as rapidly as possible. When desired, the vanilla essence can be substituted by orange-flavour water.