Croûtes

à l'Albert are croûtes of fried bread, spread with a mixture of buttered eggs with cheese, and sprinkled with chopped tongue.

à la Berne are croutes spread with chopped olives, shallots and parsley, covered with chopped tongue, and have a hard-boiled yolk of egg seasoned with oil and vinegar on each. They are served hot.

à la Burlington are spread with minced chicken in

Tartare sauce, covered with a slice of tomato, and garnished with cream of chicken, and a stufifed olive in the centre.

à la Campagne are garnished with anchovy puree in a rose design, sprinkled with chopped parsley.

à la Clarence have little rolls of fried bacon on them, stuffed with chopped ham, anchovy and mushrooms.

à la Clarisse are spread with shreds of ham and anchovy, covered with little slices of bacon, and are dipped in batter and fried.

à l'Ecossaise is Scotch woodcock on toast.

à la Francaise are garnished with rings of anchovy, cheese and parsley butters, with caviar in the centre.

à l'lndienne are spread with a highly seasoned mixture of buttered eggs with chopped capers, anchovy, etc.

à l'Italienne have slices of beetroot on them and rings of white and yolk of hard-boiled egg, an olive in the centre, with an anchovy curled round it.

à la Jubile have a puree of dried haddock piled on them, with an oyster in the centre covered with the puree.

à la Marie are spread with foie gras, garnished with dried cherries sturTed with foie gras, and decorated with whipped cream.

à la Marjorie are spread with a puree of dried haddock, and garnished with a hard-boiled egg.

à la Moscovite are spread with caviar, covered with

Mayonnaise Sauce

à la Normande are spread with shrimp paste, and garnished with chopped olives.

à la Rosamonde are rolled fillets of anchovies on slices of tomato, garnished with hard-boiled yolk of egg.

à la Russe are spread with a cream of horseradish, and sprinkled with chopped truffles.

à la Turque are garnished with a cream or butter of three different colours, such as anchovy butter, green butter, and egg butter, piled on them separately in little heaps, and divided by strips of hard-boiled white of egg.

à la Veronese are anchovy toasts covered with cheese custard and sprinkled with chopped olives.

In addition to these, croûtes may be served a l'écarlate, with chopped or grated tongue; a la moëlle with marrow; au jambon, with ham; aux champignons, or aux épinards, with a puree of mushrooms or spinach; and may be garnished with yolk and white of egg, chopped celery, beetroot, parsley, etc. Cheese biscuits are often used for croûtes instead of fried bread.

Macaroni

à l'Italienne is macaroni dressed with grated Parmesan, gravy and melted butter.

à la Milanaise is dressed with a purée of tomatoes and grated cheese; garnished with croûtons.

à la Napolitaine, is dressed with grated Parmesan, or à la crème butter and cream.

à la Reine is dressed in a rich cream sauce with chopped truffles.