1211. Timbale Of Nouilles, A La Vanille

Parboil the nouilles in water for ten minutes, then drain them on a sieve, and afterward put them in a stewpan with a pint of cream, a table-spoonful of pounded vanilla, a pat of butter, six ounces of sugar, and a little salt; cover them with a circular piece of buttered paper, and put on the lid; then set them on a slow fire to boil gently for about three-quarters of an hour, by which time the cream will be absorbed by the nouilles; add the yolks of six eggs, and mix the whole well together. Next, spread a plain round oval mould with butter, roll some nouilles paste out on the slab with the fingers, and use this for the purpose of lining the mould with - coiled round as closely as possible, thus forming a kind of timbale; fill this with the prepared nouilles, place it on a baking-sheet, and put it in the oven to be baked of a fine light color; when it is done, turn the timbale out of the mould on to its dish, shake some fine-sifted sugar over it, glaze it with the red-hot salamander, and serve.

1212. Indian Sandwiches. Cut The Breast Of A Roast Fowl Or Pheasant In Very Small Square, Dice-Like Pieces, And Place These On A Plate; Take About Four Ounces Of

red tongue or lean ham, and four anchovies (previously washed and filleted), cut these also in small dice, and place them with the chicken. Next, put two ragout-spoonfuls of Veloute sauce, and a dessert-spoonful of curry-paste into a stewpan, boil these over the stove, stirring it meanwhile, until reduced to the consistency of a thick sauce; then add the chicken, etc, and the juice of half a lemon, mix the whole well together, and use this preparation in the following manner: -

Cut some thin slices of the crumb of a sandwich-loaf, and with a circular tin-cutter, about an inch and a half in diameter, stamp out two dozen croutons; fry these in clarified butter to a bright-yellow color, drain them on a napkin, and place one-half on a baking-sheet covered with clean paper; spread a thick layer of the above preparation on each of these, and then cover them with the remaining twelve croutons. Next, grate four ounces of fresh Parmesan, and mix these with a pat of butter into a paste, divide it in twelve parts, roll each into a round ball, and place one of these on the top of each sandwich ; about ten minutes before sending to table, put them in the oven to be warmed thoroughly, pass the red-hot salamander over them, to color them of a bright yellow, dish them up on a napkin, and serve.

1213. Anchovy Sandwiches

Order a dozen very small round rolls, rasp them all over, cut of the top, remove all the crumb, place them on a dish, and set them aside. Next, chop four hard-boiled eggs very fine, and put this into a small basin with a table-spoonful of chopped tarragon, chervil, chives, and burnet; season with four table-spoonfuls of salad-oil, one ditto of French-vinegar, pepper, and a little salt; mix the whole well together, and use this preparation for filling the rolls with; then, place some small fillets of anchovies (previously prepared) over the sandwiches, at about one-eighth of an inch distant from each other, and place another row of fillets across these at a similar distance. Dish the sandwiches up on a napkin, in the form of a pryamid, and serve.