A guide to modern cookery

and garnish with a crayfish’s tail, cut into two lengthwise. The two halves of the tail should be placed in the middle of each crescent, close together and with their thickest side innermost. 323—TONGUE TOAST Prepare some slices of crumb of bread, equal in thickness, and toast them. Now garnish with a coating, half as thick as the slices themselves, of mustard butter. Cover the butter with thin slices of very red, salted tongue, and let the butter harden. Stamp out the pieces of toast with a star-shaped fancy-cutter, which should be dipped from time to time in boiling water in order to facilitate the operation. Finally, make a rosette of mustard butter in the middle of each piece of toast. 324—LUCILE TOAST Make the pieces of toast oval, cover with mustard butter, and border their edges with a line of finely chopped and very red tongue. Garnish the middle of each with chopped white chicken-meat, and in the centre drop a pinch of chopped truffle. 325—VARIOUS CAROLINES These are very small éclairs of _pâte à choux_ without sugar. When quite cold, garnish them inside with a purée, either of tongue, fowl, game, or foie gras, &c., then coat them thinly with a chaud-froid sauce in keeping with the purée forming the inside garnish. When the sauce has cooled, glaze it, by means of a brush, with a little cold melted jelly, with a view to making it glossy. N.B.—Carolines are also used as a garnish for certain cold preparations, aspics, &c. 326—CAVIARE AND BLINIS Caviare is undoubtedly the richest and most delicate of hors-d’œuvres, granted, of course, that it be of good quality and consist of large, light-coloured, and transparent particles. Its price is always high, owing to the difficulty attending its importation. It is served very simply, either in a silver timbale or in its original receptacle, surrounded with ice, and accompanied by a dish of Blinis, whereof the preparation is as follows:— Make a thin paste with one oz. of yeast and one lb. of sifted flour diluted with one pint of lukewarm milk. Leave this paste