Laitances

à la St. James is roe cut in dice, dressed with a white cheese sauce with mustard, tarragon vinegar and little dice of Gruyère cheese, in cases of cheese pastry, covered with whipped whites of eggs.

à la Sefton is dressed in a puree with anchovies, chopped gherkin and whipped cream, piled on croutes of fried bread, and garnished with watercress, or small salad. Luxette

à l'Alexandria are little nest moulds of Luxette with cream and aspic, the centres filled with egg shapes made of hard - boiled yolk of egg with butter, garnished with salad and aspic.

à la Bengal is a cream of Luxette in little rolls of cheese pastry, garnished with whipped cream and chopped parsley. Crewe de luxette à is a mould, or little moulds, lined la Normande with aspic and then with a cream of Luxette, the centre filled with a ragout of lobster, oysters and mushrooms. Merluche fumée

à la Cingalese is flaked dried haddock in a curry sauce, served in cases, garnished with shreds of gherkin and chutney. Cassolettes aux Indes are small patties of rice filled with devilled dried haddock. Croûtes de merluche are croustades of fried bread filled

à la Florence with finely flaked haddock with white sauce, grated cheese and yolk of egg, flavoured with anchovy, covered with whipped whites of eggs and browned.

Friantines à la are little fritters made of curried

Madras haddock. Any other fish may be used for these. Fritot à la Russe are fritters made of a cream of haddock or any dried fish, fried in batter.

Sardines

à la Napolitaine are sardines laid on finger-shaped croûtes of fried bread spread with a thick tomato sauce with grated cheese, covered with the sauce, and served hot.

à la Suisse are fried in batter. They are sometimes called en fritot.

an Parmesan. are laid on strips of buttered toast spread with grated Parmesan. Without the Parmesan, they are called sur croûtes; sprinkled with chopped olives, they are a la Toscane.

au Diable are devilled.

en papillotes are boned, stuffed, and broiled in papers. farcies are stuffed, and served on toast.

Bouchées à la Simla are sardines steeped in seasoned vinegar, pounded with cheese, and piled on croutes, garnished with sress.

Of Vegetables Champignons

à la Marseillaise are broiled mushrooms served on little cases of fried bread filled with a cream of foie gras.

à la Moscovite is a puree of mushrooms with cream and aspic, iced in a mould lined with tomato mayonnaise. Biscuits à la Fer- are broiled mushrooms served on mière devilled biscuits.

Croûtes aux cham- are mushrooms served on buttered pignons croûtes.

Gelécs aux cham- are little mushroom jellies, garnished pignons with anchovy butter and chopped olives. Petites gelées aux are little moulds of aspic with chopped fines herbes mushrooms and herbs.

Marrons à la Diable are roasted chestnuts, devilled, and served in little cases. Walnuts, almonds or raisins may be served in this way. en mascarade are braised chestnuts, coated with a savoury forcemeat, and then half with grated ham and half with grated cheese; served in paper cases, a red and white one in each case. Croquettes à la are little croquettes made of chestMancelle nuts with white sauce and grated cheese. Olives

à la Royale are stuffed olives set in little moulds of cheese custard. à la Saint-Augus- are stuffed with foie gras and set in tine moulds of aspic.

au Parmesan are served on cheese croûtes or biscuits. en aspic are set in a mould of aspic, garnished with hard-boiled egg, etc. farcies are stuffed, and served on croûtes, or on little blocks of bread, garnished with small salad, etc. Canapés, or Croûtes, are olives served on little croûtes aux olives of bread or cheese pastry, garnished with egg, anchovies or capers. Soufflés piquants are little savoury souffle's with chopped olives and herbs. Highly seasoned with cayenne pepper, etc., they are called Souffles a la Diable.

Pommes en kari are curried apples.

Tomates eu mascarade are little moulds of rice, the centres filled with a puree of tomatoes; served with a cheese sauce. Pailles à l'Améri- are straws of pastry made with eaine tomato sauce.

Pompadours à la are little rolls of cheese pastry filled Portugaise with tomato cream.