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_)