Petits Vol-au-vent Ou Bouchees - Small Puff Paste Patties

Follow same directions as for large puff paste patties, using a fluted paste cutter 23/2 inches in diameter, and a plain 1 1/2-inch cutter to cut out the cover.

The paste should be rolled out to about 1/4 inch in thickness.

Note. - If intended as a side dish, the patties may be made still smaller, and if served as a garnish, a 1 1/2 inch paste cutter is sufficiently large.

Croutons Souffles Pour Potage A La Creme - Souffled Crusts For Cream Soups

Put into a saucepan I gill of water, with 1 ounce of butter and a pinch of salt; set on the range, when boiling add 2 ounces of flour; stir vigorously until smooth, take off the range, and after a few minutes add 2 eggs, one at the time.

Put on ice, and when very cold roll out in long strings; cut into pieces 1/4 inch;roll in a sieve, using plenty of flour to make them round, and fry in hot lard.

Note. - These crusts may also be baked (See Consomme Infanta Style).

Croute A Tartlette - Tartlet Crusts

Roll out some puff paste trimmings to 1/8 inch thickness, line with it some tartlet moulds of 3 inches in diameter, fill up with split peas or dried beans, and bake in a quick oven. When done, remove the beans or peas.

Croutons Frits Pour Potage - Fried Crusts For Soups

Cut some of the soft part of a loaf of sandwich bread into 1/4-inch squares, fry in hot clarified butter to a nice golden color and drain. It is preferable to serve these crusts separate on a dish, with the soup.

Croutons Pour Entrees - Crusts For Entrees

Cut some soft bread in heart-shaped pieces 2 to 2 1/2 inches long 3/8-inch in thickness; fry in hot clarified butter.

Croutons Pour Legumes - Crusts For Vegetables

Cut the crusts as the former, onlv somewhat smaller and thinner, or, instead of heart-shaped, they may be cut triangular.

D'uxelle

Fry in 2 ounces of butter I finely chopped onion; when nearly done add 6 chopped shallots and a small crushed clove of garlic; to this add 2 ounces of lean ham cut in very small squares and 8 ounces of chopped fresh mushrooms; when the humidity of the mushrooms is evaporated, moisten with I gill of white wine, and reduce to one-quarter; add I gill of brown and 1/2 gill of tomato sauce; cook for a few minutes longer; add a teaspoonful of chopped parsley and season to taste.

Note. - If to be used for fish, leave out the ham.

Puree De Lucines Oranges - Puree Of Clams

Have 50 large hard clams opened and set them with their own juice on the fire. Allow the clams to stiffen (but do not boil), drain them, pound in the mortar, moisten with half of their juice and rub through a fine sieve.

Reduce I quart of Bechamel until very thick and then add the clams. If too liquid, reduce more. Season to taste and finish with 3 ounces of butter.

Puree d'Huitres - Puree of Oysters. Proceed as for "Puree of Clams."

Puree de Moules - Puree of Mussels. Follow directions as given for "Puree of Clams."