A guide to modern cookery

Stuff the little _choux_ with a purée of fowl, completed with pistachio butter. Glaze with jelly, and sprinkle a little chopped pistachio upon each little _chou_. 341—CAVIARE DUCHESSES Stuff with fresh caviare or caviare cream. Glaze with jelly and serve iced. 342—SMOKED-SALMON DUCHESSES Stuff the little _choux_ with a purée of smoked salmon and butter, and glaze them with a maigre jelly. 343—NORWEGIAN DUCHESSES Stuff the _choux_ with a purée of Kilkis and butter, and glaze with jelly. 344—KAROLY ECLAIRS These are little éclairs stuffed with a purée made from the entrails of woodcock with champagne. The purée is buttered and slightly seasoned. Cover the éclairs with a brown chaud-froid sauce, mask them with game jelly, and serve them, iced, on ornamented dish-papers. 345—CRAYFISH EN BUISSON Prepare them in accordance with the recipes “à la nage” or “à la marinière,” and serve them very cold. 346—MARINADED SMELTS Fry some well-dried and floured smelts in oil; as soon as this is done, put them in a deep dish or a bowl. Add to the oil, per pint (which quantity should be allowed for every two lbs. of the fish), eight unpeeled garlic-cloves, an onion, and a carrot cut into thin, round slices, all of which vegetables should be slightly fried. Drain off the oil, moisten with one-quarter pint of vinegar and as much water, and season with a little salt, two small pimentos, a small bay-leaf, a sprig of thyme, and a few parsley stalks. Dip the smelts for twelve minutes in this _marinade_, and transfer them to the dish, where they may be left to _marinade_ for twenty-four hours. Serve very cold with a portion of the _marinade_. 347—FENNEL A LA GRECQUE Same process as for artichokes and celery à la Grecque. 348—FRESH FIGS Place them on a layer of very green leaves, and surround them with broken ice. 349—FOIE GRAS If in the form of a sausage, cut it into thin slices. If potted, shape it into little shells, after the manner in which butter is sometimes served, only a little smaller. In all cases serve it iced, and