[2319—OMELETTE A L’ÉCOSSAISE]
Take some fresh herring milts; salt them; sprinkle them with cayenne and chopped chives, parsley, and chervil; wrap each in a thin slice of smoked salmon, and poach them gently in butter.
Set them aslant in the centre of an “omelette aux fines herbes”; cover them well with the latter, and roll it up.
[2320—OMELETTE AUX FINES HERBES]
See No. [502].
[683]
][2321—GRILLED BONES]
Take the trimmed bones of a roast sirloin, and let there be still some meat upon them. Sprinkle them with cayenne; coat them with mustard, and grill them.
[2322—PAILLETTES AU PARMESAN]
Prepare some puff-paste with two-thirds lb. of butter; roll it out ten times, dusting it and the table well the while with grated Parmesan and a little cayenne, that the paste may absorb as much as possible of these. Then roll it into square layers of four-inch sides and one-eighth inch thick; cut these up into ribbons one-eighth inch wide; set them on buttered trays; bake them in a very hot oven, and serve them on a napkin.