CHAPTER XIX.

SOUFFLÉS, OMLETS, ETC.

Page

_Soufflés_ 377

Louise Franks’ Citron 378 _Soufflé_

A _Fondu_, or Cheese _Souffle_ 379

Observations on Omlets, 380 Fritters, &c.

A common Omlet 380

An _Omlette Soufflé_ (_second 381 course, remove of roast_)

Plain Common Fritters 381

Pancakes 382

Fritters of Cake and Pudding 382

Mincemeat Fritters 383

Venetian Fritters (_very 383 good_)

Rhubarb Fritters 383

Apple, Peach, Apricot, or 384 Orange Fritters

_Brioche_ Fritters 384

Potato Fritters (_Entremets_) 384

Lemon Fritters (_Entremets_) 384

_Cannelons_ (_Entremets_) 385

_Cannelons_ of _Brioche_ paste 385 (_Entremets_)

_Croquettes_ of Rice 385 (_Entremets_)

Finer _Croquettes_ of Rice 386 (_Entremets_)

Savoury _Croquettes_ of Rice 386 (_Entrée_)

_Rissoles_ (_Entrée_) 387

Very savoury _Rissoles_ 387 (_Entrée_)

Small fried Bread Patties, or 387 _Croustades_ of various kinds

Dresden Patties, or 387 _Croustades_ (_very delicate_)

To prepare Beef Marrow for 388 frying _Croustades_, Savoury Toasts, &c.

Small _Croustades_, or Bread 388 Patties, dressed in Marrow (_Author’s receipt_)

Small _Croustades, à la Bonne 389 Maman_ (_the Grandmamma’s Patties_)

Curried Toasts with Anchovies 389

To fillet Anchovies 389

Savoury Toasts 390

To choose Macaroni, and other 390 Italian Pastes

To boil Macaroni 391

Ribbon Macaroni 391

Dressed Macaroni 392

Macaroni à la Reine 393

SEMOULINA AND POLENTA _à 393 l’Italienne_ (_Good_) (_To serve instead of Macaroni_)