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_)