Croquettes De Spaghetti A La Milanaise - Spaghetti Croquettes, Milan Fashion

Prepare as explained in the previous receipt, but instead of Bechamel use tomato sauce reduced with veal gravy, and add a garnishing of shredded mushrooms, truffles and ham or smoked beef tongue.

Beignets De Champignons A La Nemours - Mushroom' Fritters, Nemours Style

Clean and wash 24 fresh mushrooms, cut them in small cubes and cook in butter until they have lost all humidity; add 2 gills of Bechamel sauce, season with salt, pepper and a pinch of nutmeg, bind with 2 or 3 egg yolks, and put on ice to cool.

Cut from a round milk roll slices 1/4 inch thick and 2 inches in diameter, steep them in cream for just I minute, then put on each some of the mushroom mixture, smooth over, dip in bread crumbs, then in beaten eggs, and then again in bread crumbs. Five minutes before serving plunge in very hot fat. Serve on a napkin.

Souffle de Champignons en Tartelette - Mushroom Souffle in Tartelettes. Incorporate with a pint of mushroom puree 3 egg yolks; whip the whites to a stiff froth, and add them also, blending gently.

Fill up some baked tartelette crusts with this preparation and bake in a moderate oven from 8 to 10 minutes.

Tartelettes A La Palmerston - Tartelet, Palmerston Style

Prepare as stated above; place on the bottom of each crust a tablespoonful of chicken hash in cream; finish as above.

Tartelettes A La Jardiniere - Jardiniere Tartelettes

Cut into small squares some young carrots, which cook in lightly salted water, and drain; add the same amount of cooked green peas and green asparagus tips cut small; toss in butter; season with salt and a pinch of sugar; fill some heated tartelette crusts with these vegetables and place in the center a floweret of cauliflower heated in salted water and dipped in Dutch sauce.

Or, the cauliflower may be placed on the vegetables and the whole covered with Dutch sauce.

Garnitures - Garnishings

Under this heading are appended various garnishings for fish, joints and entrees; according to taste and imagination these garnishings may be varied infinitely; to name all garnish-ings here would lead too far, there will be found some more with the receipts as they are mentioned.

Garnitures De Poissons - Fish Garnishings

The list of fish garnishings following may be varied according to the dinner or the house in which the dinner is given.

To give the full receipt for each style of serving fish would occupy too much space, and is not necessary, as there will be found enough receipts where the cooking of fish is fully described.

A L'amirale-admiral's Style

Fish garnished with mussels dipped in Villeroi sauce and fried; shrimps and oysters. Shrimp sauce.

A La Bourguigonne - Burgundy Style

Fish cooked in claret; sauce made with the stock in which the fish was cooked, garnished with small heads of mushrooms and small glazed onions.