Of Fish Anchois

à la Colmar are fillets of anchovies on croûtes of fried bread, garnished with anchovy cream, and yolk and white of hard-boiled egg.

à la St. Augus- are anchovy creams set in little tine moulds of aspic.

à la Soubise are anchovies laid on croûtes of fried bread thickly spread with soubise sauce with grated cheese, covered with the sauce and served very hot.

à la Toscane are devilled anchovies, served very hot on buttered croûtes, sprinkled with chopped olives.

farcis are boned, stuffed, dipped in batter and fried. Allmettes d'anchois are strips of anchovies wrapped in paste and fried. Canapés aux are round slices of fried bread with anchois chopped anchovies, capers, yolk and white of egg, arranged on them separately in quarters.

Crèmes aux anchois are little moulds of iced anchovy glacées cream. They may be served with a little ball of caviar on the top of each mould.

Crofites aux anchois are croûtes spread with anchovy butter or paste. They may be garnished with chopped parsley and hard-boiled egg, or with fillets of anchovy. A la Fran-faise, they have a stuffed olive in the centre.

Diablotins a Cheval are fillets of anchovies, seasoned with cayenne and lemon juice, wrapped in slices of bacon, broiled, and served on toast.

Petits nids aux are egg shapes of anchovy cream anchois served in little nests of pastry, garnished with sprigs of parsley, etc.

Talmouses aux are tartlets made of anchovy pastry, anchois filled with cheese, or anchovy, cream. Many of the savouries of cheese that have been enumerated are also made with anchovies, such as souffles, creams, pancakes, fritters, straws, etc.

Crevettes

à la tartine, or are shrimps or prawns served in little en surprise rolled slices of brown bread and butter, garnished with small salad. en mascarade are served on croûtes with Mayonnaise sauce, covered with aspic whipped to a froth. Mousse aux cre- is made of whipped cream with vettes. pounded shrimps and aspic. It may be set in a mould, or iced. Rissolettes à la Nor- are very small rissoles of shrimps. mande

Harengs

à la Duchesse are creams of pounded herring, set in little moulds of aspic. Croûtes à la Yar- are croûtes of fried bread spread mouth with bloater paste.

Croûtes aux harengs are fillets of herrings on croûtes of fried bread.

Fritot aux harengs are little fillets of herring fried in batter. Pailles à la Yar- are straws of pastry made with bloater mouth paste.

Paupiettes d laYar- are fillets of bloaters, stuffed, rolled mouth and served on toast.

Souffles à la are bloater souffles.

Yarmouth Homard à la Duc de York is lobster cut in dice in a sauce of puree of tomatoes with brown sauce, chutney, curry powder and aspic; served cold m little cases, garnished with whipped cream. à la Tartare is cut in dice and dressed with

Tartare sauce in cases of fried bread garnished with watercress. Creme de homard is made of a puree of lobster with a glacee à la Diable rich curry sauce with anchovies, whipped cream and aspic, iced, and garnished with salad. Croutes de homard are croûtes of fried bread spread with à la Suède chopped lobster in Mayonnaise sauce, and whipped cream coloured with lobster butter piled on the top. Huitres à la Saint-Patrice are oysters served raw on croutes spread with bloater roe. au caviar are served on thin slices of lemon spread with caviar, on croûtes of fried bread. Anges à Cheval are oysters wrapped in little slices of bacon,broiled, and served on toast. Laitances

à la Diablc is devilled roe. It is served on toast.

à la Madras are small pieces of roe, wrapped in little slices of bacon with capers and chutney, and served on toast. Chicken livers are dressed in this way as Foies de volaille d la Diable.