Take some ordinary, unsugared [Pannequets]; cut them into rectangles three inches long by one and one-half inches wide.
Coat them with caviare, flavoured with cayenne; roll them into cigarettes, and serve them on crystal hors-d’œuvre dishes.
[2324—PUDDING DE FROMAGE AU PAIN]
Set some thin slices of stale, buttered and cheese-sprinkled bread in a pie-dish. Having three-parts filled the dish with it, cover the slices with a preparation consisting of the yolks of four eggs mixed with one-quarter pint of broth—which quantities are suited to a pint dish.
Sprinkle copiously with grated cheese; bake in the oven, and glaze at the last moment.
[2325—SARDINES A LA DIABLE]
Take fresh sardines, if possible. Skin and bone them; coat them with mustard and cayenne; treat them [à l’anglaise]; fry them at the last moment, and dish them on small fried [croûtons], the shape of sardines.
N.B.—Fresh anchovies and smelts may be prepared in the same way.
[2326—SCOTCH WOODCOCK]
Toast some large slices of bread, one-third inch thick, and cover them with a very thick English butter sauce, combined with plenty of capers and anchovy purée.