A guide to modern cookery

kinds, may be used with the view of varying the colours. _Halved, Stuffed Eggs._—Take some very small, hard-boiled eggs; cut them into two, lengthwise; remove the yolks, and trim the oval hollow of each of the remaining whites to the shape of an oblong, the edges of which may then be indented. _Garnish_, either with a purée of tunny, salmon, milt, &c., or a hash or _salpicon_ of lobster, shrimp, &c., thickened by means of a mayonnaise with jelly, or a fine _macédoine_ of vegetables with mayonnaise, or a purée composed of the withdrawn yolks combined with a little butter, some cold Béchamel sauce, and herbs. _Quartered, Stuffed Eggs._—The simplest way of doing this is to proceed as above; to stuff the halved white with a buttered purée, or a purée mixed with jelly, to leave the stuffing to set, and then to cut the halves in two. _Salad of Eggs._—With alternate rows of sliced eggs and either tomatoes, potatoes, cucumbers, or beetroot, and a salad-seasoning composed of oil and vinegar or cream, a dozen different salads may be prepared, each of which constitutes an excellent hors-d’œuvre. 374—LARK PÂTE For this hors-d’œuvre use the ready-made pâte, which is obtained either in pots or crusts. Thoroughly set it by means of ice; turn it out of its receptacle, cut it into very small and thin slices, and arrange them on a hors-d’œuvre dish with a little broken jelly in the middle. 375—MILD, GRILLED CAPSICUM Grill the capsicum on a moderate fire until the skins are so scorched as to be easily removed. Now cut them up _julienne-fashion_, and season with oil and vinegar. 376—RADISHES In the preparation of hors-d’œuvres by the kitchen, radishes are used chiefly as a garnish. When they constitute a hors-d’œuvre of themselves, their preparation is relegated to the pantry. They are used especially in imitating the pendulous flowers of the fuchsia; sometimes, too, they are sliced and placed on cut cucumber to form a dish-border; but their uses in garnishing are as numerous as they are various. 377—AMERICAN RELISHES These consist of divers kinds of fruit and