Various Biscuits

à la Diable are biscuits spread with cheese, mustard, cayenne, etc., and grilled.

à la Hiacinthe are minced mushrooms, foie gras and ham, with whipped cream, served on cheese biscuits.

à la Russe are biscuits spread with chopped parsley, hard-boiled egg and anchovies, and ornamented with the separate ingredients.

à la Sicilienne are cheese biscuits with fillets of anchovy laid crossways on them, served very hot, garnished with watercress.

à la Véronese are spread with anchovy cream, covered with cheese custard, and sprinkled with chopped olives.

Caisses

à l' Algérienne are French plums stuffed with foie gras, or other rich forcemeat, served in little cases.

à la Florence are little cases filled with a puree of dried haddock covered with a savoury meringue.

à la Tunis are dates stuffed with forcemeat and served in cases.

à la Westphalie are cases filled with a purée of ham, and garnished with slices of red and white radishes, and chopped parsley.

Canapes

à la Madras are tartlets of cheese pastry filled with curried eggs.

à la Norvégienne are little cases of cheese pastry, filled with a puree of Lax with white sauce and grated cheese.

à la Prince de are very small rolls filled with Galles chopped ham, anchovies, gherkins and truffles, with oil and vinegar; the tops covered with aspic or Mayonnaise sauce.

à Madame are tartlets of anchovy pastry filled with chopped potato in Mayonnaise sauce, garnished with fillets of anchovies, and aspic.

d'eufs are tartlets of cheese or anchovy pastry filled with buttered eggs.

Cornets

à la Maximilien are cornet shapes of cheese pastry filled with tomato Mayonnaise sauce with whipped cream and aspic, and little dice shapes of cucumber and of cheese.

à la Parisicnnc are cornets of cheese pastry, filled with an iced cream with aspic, dice of foie gras and chopped truffles.

à la Portugaise are made of cheese pastry, and are filled with a puree of tomatoes with aspic, whipped cream, grated cheese and chopped herbs.

à la Vénitieune are made of anchovy pastry, and are filled with a cheese cream with chopped olives.

Crèmes

à la Béatrice are little creams of cheese, breadcrumbed and fried.

à I' Egyptienne are savoury creams of three different sorts and colours, served in small Neapolitan ice cases, imitating Neapolitan ices. They are often iced.

à la Richelieu are little anchovy creams, bread-crumbed and fried, and served with a cheese sauce.

aux fines herbes are small moulds of savoury custard with chopped herbs.

glacées à la Boston are creams of tomato, iced, and served in little blocks of cucumber, from which the centres have been cut out.

glacees à la Tar- are made of Tartare sauce with tare whipped cream, iced, and served in little cases of cheese pastry.

Croustades

à la Bohémienne are cases of cheese pastry, filled with macédoine vegetables, with anchovies and Mayonnaise sauce.

à la Mancelle are cases of anchovy pastry filled with a savoury puree of chestnuts, and whipped cream with grated cheese piled on the top.

à la Versailles are little souffles of anchovy in cases of anchovy pastry.

à la Windsor are cases of fried bread, filled with a puree of dried haddock and anchovies, covered with a cheese Cream.