[335—MOULDED CREAMS]
Prepare a hors-d’œuvre cream in accordance with any one of the recipes (Nos. [294] to [299]). Put this cream into very small, slightly-oiled, and ornamented moulds, and leave it to set in the cool or on ice. Empty the moulds, at the moment of dishing up, either directly upon a dish, on tartlets garnished with a purée in keeping with the cream, or on toast. With these moulded creams, endless varieties of delicate and recommendable little hors-d’œuvres may be prepared, while in their preparation the moulds used in pastry for “petits fours” may serve a useful purpose.
[336—SHRIMPS AND PRAWNS]
Get these very fresh and serve them on boat-shaped hors-d’œuvre dishes, arranging them so that they overlap one another. Either garnish the middle of the dishes with curled-leaf parsley, or lay the crustacean directly upon parsley.
[337—DUCHESSES]
This hors-d’œuvre is almost equivalent to the Carolines (No. [325]), except that the shape of the Duchesses is that of little [choux], about the size of a pigeon’s egg, and that, as a rule, they are merely glazed with some melted jelly, and not covered with a chaud-froid sauce. Sprinkle them with chopped pistachios, and serve them very cold on ornamented dish-papers.
[338—NANTUA DUCHESSES]
Stuff the little [choux], referred to above, with crayfish purée, and sprinkle them, again and again, with cold, melted jelly, in order to cover them with a transparent film.
[151]
][339—DUCHESSES A LA REINE]
Stuff the little [choux] with a purée of fowl with cream. Glaze with jelly, as above, and sprinkle some very black, finely-chopped truffles over the jelly.