—Mix half an ounce of cooked, smoked beef-tongue with half a pint of dry salpicon of foie-gras. Put it into a saucepan with a gill of béchamel ([No. 154]), half a glassful of Madeira or sherry wine, and a tablespoonful of meat-glaze ([No. 141]). Reduce for ten minutes, stirring well, then transfer to a cold, flat dish, cover with buttered paper, and put aside to cool. Divide the preparation into six parts—each one shaped like a pear—roll them in fresh bread-crumbs, dip in beaten egg, and put a slice of truffle on the top of each. Again roll in bread-crumbs, and fry in boiling fat for four minutes. Remove them, drain well, and serve on a hot dish with a folded napkin. Any desired garnishing may be added.
279. Croquettes of Macaroni.
—Boil a quarter of a pound of Italian macaroni in salted water for twenty-five minutes. Drain, and put it in a saucepan with a good ounce of butter, half an ounce of Parmesan cheese, and a quarter of an ounce of cooked, smoked tongue cut into small pieces, and one truffle cut the same. Toss all together, then change it to a well-buttered sautoire, spreading the preparation one inch thick on the bottom. Cover with a buttered paper, press it well down, and put away to cool. Cut the preparation with a plain paste-cutter into six parts; roll each one in grated Parmesan cheese, dip in beaten egg, and roll in grated, fresh, white bread-crumbs. Fry in very hot fat for four minutes, drain well, and serve on a hot dish with a folded napkin.
280. Anchovies on Toast.
—Prepare with American bread six dry toasts, spread over them a little anchovy butter ([No. 146]), and cover each with four half anchovies. Place the toasts on a tin baking-sheet in the oven for one minute. Arrange them on a dish with a folded napkin, and serve.
281. Caviare on Toast.
—Prepare six toasts of American bread. Put half the contents of a small box of Russian caviare into a sautoire; add two tablespoonfuls of cream, and heat one and a half minutes on the stove, stirring it carefully meanwhile; pour this over the toasts, and serve on a dish with a folded napkin.
282. Thon Mariné.
—Fold a napkin on a radish-dish, and dress on it the desired quantity of Thon Mariné—pickled tunny. Decorate with a little fresh parsley, and serve as a hors-d’œuvre.