[340—DUCHESSES A LA SULTANE]
Stuff the little [choux] with a purée of fowl, completed with pistachio butter. Glaze with jelly, and sprinkle a little chopped pistachio upon each little chou.
[341—CAVIARE DUCHESSES]
Stuff with fresh caviare or caviare cream. Glaze with jelly and serve iced.
[342—SMOKED-SALMON DUCHESSES]
Stuff the little [choux] with a purée of smoked salmon and butter, and glaze them with a maigre jelly.
[343—NORWEGIAN DUCHESSES]
Stuff the [choux] with a purée of Kilkis and butter, and glaze with jelly.
[344—KAROLY ECLAIRS]
These are little éclairs stuffed with a purée made from the entrails of woodcock with champagne. The purée is buttered and slightly seasoned. Cover the éclairs with a brown chaud-froid sauce, mask them with game jelly, and serve them, iced, on ornamented dish-papers.