Kluskis of Cream Cheese.—Take half a pound of fresh butter, six eggs, six tablespoonfuls of cream cheese, a pinch of powdered sugar, salt, and sufficient grated bread crumbs to make a paste, adding cream if it crumbles; mix well together, and roll into small balls; poach them in boiling water until firm (no longer). Serve hot, with a spoonful of poivrade sauce on each.
Cold Cheese Soufflés.—Grate one and a half ounces of Gruyère cheese; the same of Parmesan. Whip half a pint of cream and a gill of aspic jelly to a high froth; stir in the cheese; season with salt, cayenne, and made mustard to taste. Fill little paper baskets or very small ramequin cases, grate cheese over the top, and set on ice to get firm.
The above mixture may be frozen just as you would ice-cream, but very firm, then cut out in little cubes, and serve on canapés of fried bread; it is then called “Croûtes de Fromage Glacé.”
Oysters à la St. George.—Take the beards from two dozen oysters; put the melt (or soft roe) of two Yarmouth bloaters into a sauté pan with two ounces of butter; dry and flour the oysters, and sauté them with the melt. Have some squares of bread fried a nice light brown; place a nice piece of the melt on each square, and an oyster on top; squeeze a few drops of lemon juice on each, and serve very hot.
Allumettes.—For these fantastic little trifles you require anchovies preserved in oil—not in salt; they are found at all Italian groceries and at the larger American grocers’. Wipe them free from scales and oil; cut each into long, thin strips. Have ready some plain pastry rolled very thin; envelop each strip of anchovy in pastry; pinch closely, so that it will not burst open, and fry in very hot fat for a half-minute, or sauté them in butter till crisp and yellow. Serve log-house fashion, using two allumettes for each crossing instead of one; put fried parsley in the corners, and serve very hot.
Eggs à la St. James.—Take as many eggs as you have guests, and boil them hard in buttered dariole moulds; the moulds must be large enough to hold the egg when broken into it, but not much larger. When quite cold remove the eggs; slice off the white at one end of each, taking care to preserve the shape. Scoop out the yolk; mix this with a teaspoonful of chopped truffles, a little pepper and salt, and put it back very neatly into the whites. Coat the eggs with aspic jelly several times. Serve them upside down, that is, the uncut part upward. Put a spoonful of half-mayonnaise (mayonnaise mixed with whipped cream) on each, and a few specks of chopped truffle.
A variety of this dish has anchovy paste in very small quantity in place of truffle, and the mayonnaise just made pink with it.