A guide to modern cookery

of softened butter. Rub through a sieve, and complete the preparation with whisked cream, as above. 296—GAME CREAM Pound four oz. of cold, cooked game-meat with three tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and finish the preparation with three tablespoonfuls of whisked cream. 297—SMOKED SALMON CREAM Finely pound four oz. of smoked salmon, and add thereto, little by little, three tablespoonfuls of fresh cream and two oz. of softened butter. Rub the whole through a sieve, and finish with an addition of three tablespoonfuls of whisked cream. 298—TUNNY CREAM Finely pound four oz. of tunny in oil, and finish the cream similarly to that of the Smoked Salmon. 299—CHICKEN CREAM Finely pound four oz. of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a sieve, and finish with three tablespoonfuls of whisked cream. N.B.—This cream ought to be made and seasoned with salt immediately before being served. 299a—MUSTARD SAUCE WITH CREAM Put three tablespoonfuls of mustard in a bowl with a little salt, pepper, and a few drops of lemon-juice. Mix the whole and add, little by little, the necessary quantity of very fresh cream. HORS-D’ŒUVRES 300—ANCHOVY ALLUMETTES Roll some puff-paste trimmings into rectangular strips two and one-half inches wide and one-eighth inch thick. Spread thereon a thin coating of fish stuffing, finished with anchovy butter; lay the anchovy fillets, prepared beforehand, lengthwise on this stuffing, and cut into pieces about one inch wide. Place the pieces on a baking-tray, and set to bake in the oven for twelve minutes. 301—ANCHOVY FILLETS Cut each halved anchovy, which should have been previously _marinaded_ in oil, into two or three little fillets. Place them across each other in a hors-d’œuvre dish, after the manner of a lattice; garnish with chopped parsley and the chopped white and yolk of a hard-boiled egg, alternating the colours. Put a few capers on the fillets, and besprinkle moderately with oil. Anchovy fillets may also be served on a salad of _ciseled_ lettuce, for the sake