11. Herring Sticks

Sprinkle a dozen fillets of smoked herring with lemon juice and cayenne; dip each into thin batter (No. 446) and fry until crisp in oil- Drain and garnish with parsley.

12. Kippered Herring Souffle - English

Wash, bone and chop two smoked herrings; then rub through a sieve; add two tablespoons of soft crumbs, three of thick cream and the yolks of two eggs; beat well, season with paprika, fold in the whites of the eggs, beaten stiff, and half fill little paper boxes. Bake in a hot oven.

13. Milt Fingers

Rub to a paste a tablespoon of butter, a half teaspoon each of French and English mustard; heat and add a teaspoon each of tarragon vinegar and Worcestershire sauce. Saute the milt (or soft roe) from six fresh herrings in the mixture, then place each on a finger of hot buttered toast and sprinkle with chopped chives.

14. Mushroom Canape

Peel and break into small pieces a cup of fresh mushrooms ; simmer until tender in two tablespoons of butter; season with salt and pepper and thicken with the slightly beaten yolk of an egg. Spread on rounds of buttered toast, cover each with the white of the egg, beaten stiff, and brown in the oven.

15. Olive Custards

Fry six rounds of bread in butter; then spread with anchovy paste. Heat three tablespoons of thick cream and add to it the well-beaten yolks of three eggs and three tablespoons of grated Parmesan cheese. Stir over the fire until thick, then pour over the toast. Sprinkle with chopped ripe olives, placing a whole one in the middle.

16. Oyster Custards

Cut six slices of stale bread, an inch and a half thick, into squares and scoop out the crumbs to form wells. Brush all over with melted butter and brown in the oven. Scald a dozen large oysters in their liquor until plump; drain and chop. Thicken a half cup of the hot liquor with roux (No. 137) and the yolk of an egg. Season with salt, paprika and bit of mace and mix with oysters. Fill the boxes, sprinkle with crumbs and brown.

17. Pofesen - Austrian

Cut thin slices of bread into two-inch squares. Dip in milk seasoned with salt and cayenne. Spread half the pieces with a paste made of chopped ham, grated cheese, mustard and thick cream; cover with the other pieces, press together, dip into beaten egg and fry brown in hot butter. Serve as hors d'oeuvre or with puree of spinach as entree.

18. Prune And Olive

Stone equal numbers of large prunes and ripe or green olives; fill the olives with cut-up sardine or anchovy and capers; stuff the prunes with the olives and enfold each in a thin strip of bacon tied on with thread. Bake until crisp, then remove thread and serve on pieces of buttered toast.

19. Sardine Rarebit

Chop fine, four large sardines; heat two tablespoons of milk and a teaspoon of butter; add a teaspoon of anchovy sauce, the sardines, and the yolks of two eggs, slightly beaten, and stir until it thickens, then spread on rounds of buttered toast and sprinkle with paprika.

20. Scotch Woodcock

Spread six rounds of buttered toast with anchovy paste; beat the yolks of four eggs, add a cup of thick cream and a few drops of tabasco. Stir over the fire till thick as custard, then pour over the hot toast and garnish with parsley.

21. Seco De Tortilla - Mexican

Heat a heaping tablespoon of color (No. 119); add a tablespoon of chopped onion, a pinch of oregena (sweet marjoram) or chopped mint, and three tortillas rolled and cut as thin as possible. Fry until light brown, then add a small ladle of broth; cover and steam until all of the liquid has been absorbed and the tortilla is dry. Serve a spoonful on a small plate before soup. Rice and fine vermicelli are cooked in the same way.

22. Smoked Fish Sticks

Cut anchovies, herrings or smoked salmon into strips; enclose each in rich pie-crust, rolled very thin, a little longer than the fillets. Bake and serve hot.