Work into a dough ½ pound of flour, ¼ pound sugar, 1 tablespoonful of butter, 2 whole eggs, and a little salt.
Cut the dough to oval or round tartlet forms, have them baked in moderate oven, and after they are cooled down fill out the bottom of the tartlets with custard (Crème Patissière). Cover the cream entirely with a layer of selected fresh whole strawberries, and apply, with a decorating brush, lightly diluted red currant jelly; spray the top with finely chopped pistachio nuts.
BAKED OYSTERS ALEXANDER
Open six large oysters, keep in deep half shell, place in roasting pan and cover with Sauce Alexander as follows:
| Mix: | two tablespoonsful of Chili sauce | |
| one tablespoonful of horseradish sauce | ||
| one tablespoonful of French mustard | ||
| one dash of Worcestershire Sauce | ||
| finely chopped chives, salt and pepper |
Take good care the oysters are entirely covered by the sauce, then spray with bread crumbs, and have them baked for about eight minutes.
ÉMINCE OF CHICKEN À L’ALEXANDER
Select a choice five-pound fowl, have it boiled, cut into flakes and put aside.
Brown in saucepan ¼ pound of butter and two tablespoonsful of flour to a nice yellow color, add to this one quart of chicken broth and let it boil for a few minutes, keeping on stirring it; beat into this sauce six yolks of eggs and the juice of two lemons, working it all the time, but taking good care not to let it boil any more; pass it through a fine sieve and keep it hot in Bain-Marie.
Cut into flakes and sauté in butter ½ pound of fresh mushrooms, then take ¼ pound flaked boiled Virginia ham, one bunch of finely chopped Tarragon and mix this with the chicken flakes in the thoroughly heated sauce; season with salt, pepper and paprika to taste and serve in chafing dish; place on freshly made toast or hot buckwheat cakes.