Tartelettes De Jambon A La Hongroise - Hungarian Ham Tartlets

Pound in the mortar 8 ounces of lean cooked ham, add to it gradually 2 ounces of butter and 2 gills of cold Bechamel sauce, rub through a fine sieve, season liberally with paprika and incorporate to the puree the yolks and whipped whites of 4 eggs.

Have some half baked puff paste crusts ready and fill these with the above mixture. Bake in a slow oven for 10 to 12 minutes, and serve hot.

Jambon A La Casino - Ham, Casino Style

Put into a bowl 3 tablespoonfuls of chutney and 2 of German mustard, and dilute with 3 tablespoonfuls of sweet oil.

Cut some cooked ham in slices, spread the above mixture over the ham, and roll in bread crumbs, broil over a brisk fire, and serve on a hot dish.

Note. - This dish is an excellent relish for the hot season.

Beignets De Moelle A La D'uxelle - Marrow Fritters, D'uxelle Fashion

Cut some beef marrow into thick slices and steep in cold water for a few hours; then parboil, drain and allow to get cold.

Have ready some thickly reduced d'Uxelle sauce, dip the slices of marrow therein, and set them on a lightly oiled dish on ice.

When perfectly cold, and when ready to serve, dip the marrow in frying batter and fry in smoking hot lard. When done, dress on a napkin and garnish with fried parsley.

Note. - Instead of being dipped into frying batter, these fritters may be breaded like croquettes.

Moelle Sur Toast A La Diable - Deviled Marrow On Toast

Cut some marrow into slices 3/8 inch thick, and parboil them in salted water; arrange nicely on trimmed toasts, besprinkle with Parmesan cheese mixed with a liberal amount of cayenne, place on a baking sheet, and put in the hot oven for 8 or 10 minutes (or until the marrow be thoroughly hot and lightly colored). Serve without delay.

Crepes A La Romaine - Roman Pancakes

Prepare some light small pancakes; fill them with D'uxelle preparation, roll them as French pancakes; range them on a buttered dish; cover with Mornay sauce; besprinkle with grated Parmesan cheese and some melted butter; bake in a hot oven, and serve immediately.

Crepes Au Caviar - Pancakes With Caviar

Prepare some thin French pancakes and fill them with a thin layer of caviar; fold three or four times, so that they are flat, cut in lozenge shape and heat before serving.

Tartelette de Macaroni a la Beaufremont - Macaroni Tartlets, Beaufremont Style. Cut some cooked macaroni in pieces of 1/2 inch in length, toss them in butter and add a little cream and Bechamel (just enough to bind it); season to taste, add some grated Parmesan cheese and fill into some baked tartelette crusts.

Sprinkle over some chopped truffles and a few drops of liquid beef extract, heat well in the oven, and serve on a napkin.

Croquettes De Spaghetti - Spaghetti Croquettes

Break some spaghetti into 1/2-inch pieces, cook in boiling, lightly salted water; drain and toss them in butter, add a little Bechamel sauce; season with salt and pepper, add some grated Parmesan cheese and put away in a cool place to get cold.

Shape into croquettes, bread-crumb them and fry in hot lard. Serve on a napkin, with tomato sauce separate.