White Collar Crime The Essentials 2nd

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White Collar Crime The Essentials 2nd Edition Payne Test Bank

Payne, White-Collar Crime: The Essentials 2nd Edition Instructor Resource

Chapter 2
Test Bank

Multiple Choice

1. What did E.A. Ross believe was the most dangerous factor about the “white-collar
criminaloid”?
a. Individually and collectively they generate more economic losses than the average
street criminal
b. They engage in criminal acts under the cover of responsibility
c. Their crimes were especially violent
d. They were extremely intelligent
Ans: b
Answer Location: White Collar Crime an Evolving Concept
Cognitive Domain: Remembering
Difficulty Level: Easy

2. Scholars argued that which of the following has been a core challenge with
Sutherland’s definition of white-collar crime?
a. Its conceptually unclear
b. Its vague
c. It prevented more in-depth research in the area
d. All of the above
Ans: d
Answer Location: White Collar Crime an Evolving Concept
Cognitive Domain: Understanding
Difficulty Level: Medium

3. A pharmacist stealing medication from her employer and selling them to friends would
be an example of applying which definition of white-collar crime?

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Payne, White-Collar Crime: The Essentials 2nd Edition Instructor Resource

a. Criminal law definition

b. Empirical definition
c. Civil law definition
d. None of these answers are correct
Ans: a
Answer Location: Modern Conceptualizations of White Collar Crime
Cognitive Domain: Applying
Difficulty Level: Hard

4. The practices of some industries such as tobacco companies are legal. However, many
would argue that the products produced by the tobacco industry are dangerous. We would
classify the manufacturing and sales of tobacco as which of the following?
a. Social harm
b. White-collar crime
c. Workplace deviance
d. Acceptable loss
Ans: b
Answer Location: Modern Conceptualization of White Collar Crime
Cognitive Domain: Evaluation
Difficulty Level: Medium

5. Which of the following is a consequence of white-collar crime?

a. White-collar crime affects fewer people nationally
b. White-collar crime can lead to death
c. White-collar crime erodes public trust
d. Both B and C are correct
Ans: d
Answer Location: Consequences of White Collar Crime
Cognitive Domain: Remembering
Difficulty Level: Easy
Payne, White-Collar Crime: The Essentials 2nd Edition Instructor Resource

6. In Criminal Behavior Systems, Clinard and Quinney divided white-collar crime into
two types. Which of the following best describes their typology?
a. Corporate crime as crimes by the corporation committed to benefit the corporation and
occupational crime as crimes against the corporation
b. Occupational crime as crimes by the corporation and corporate crime as crimes against
the corporation
c. White-collar crime as moral or ethical violations and white-collar crime as violations
of criminal or civil law
d. Organizational crimes by corporations and state authority crimes by the government
Ans: a
Answer Location: Modern Conceptualization of White Collar Crime
Cognitive Domain: Remembering
Difficulty Level: Easy

7. Starting with Sutherland’s work and continuing to the present, scholars have argued
that even though white-collar crime causes harm in a variety of domains including
financial and safety, which of the following can undermine the stability of social morale,
the economy, and social relationships?
a. The violation of trust
b. Individual economic loss
c. Societal economic loss
d. Loss of confidence in political leaders
Ans: a
Answer Location: Consequences of White Collar Crime
Cognitive Domain: Understanding
Difficulty Level: Medium

8. When comparing white collar criminals to conventional offenders, Wheeler and his
colleagues (1988) discussed than white-collar criminals were different from conventional
criminals in which of the following ways?
a. White-collar offenders are younger
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Prepare one-half pint of very reduced tomato purée, and combine therewith
two oz. of grated Parmesan, two tablespoonfuls of very stiff Béchamel
sauce, and the yolks of three eggs.
Add the three whites, beaten to a stiff froth, and spread the preparation in
layers in a buttered, soufflé timbale; setting upon each layer a litter of
freshly-cooked macaroni, cohered with butter and grated Parmesan. Cook
like an ordinary soufflé.

J A (T )

2271—TOPINAMBOURS A L’ANGLAISE
Cut the Jerusalem artichokes to the shape of large olives, and gently cook
them in butter, without colouration. Season them, and cohere them with a
little thin Béchamel sauce.

2272—TOPINAMBOURS FRITS
Peel and cut the Jerusalem artichokes into thick slices. Cook these in butter;
dip them in batter, and fry them at the last moment.

2273—PURÉE DE TOPINAMBOURS
Peel, slice, and cook the Jerusalem artichokes in butter. Rub them through a
sieve, and work the purée over the fire, with two oz. of butter per lb. Add
enough mashed potatoes to thicken the preparation, and complete with a
few tablespoonfuls of boiling milk.

2274—SOUFFLÉ DE TOPINAMBOURS
Proceed as for No. 2250.

T (T )

Truffles are used especially as a garnish; but they may also be served as a
vegetable or a hors-d’œuvre.
When so served, they should be prepared very simply; for they require no
refining treatment to make them perfect.

2275—TRUFFES SOUS LA CENDRE

Take some large truffles, and clean them well. Season them with salt and
pepper and a few drops of liqueur brandy; completely enclose them in a
layer of patty paste, and bake them in the oven from twenty-five to thirty
minutes.
Serve them in their case of paste.

2276—TRUFFES AU CHAMPAGNE
Take some fine, well-cleaned truffles; season them, and cook them, with lid
on, in champagne.
This done, set them in a timbale, or in small silver saucepans.
Almost completely reduce the champagne; add thereto a little thin, strong,
veal stock; strain the whole through muslin; pour it over the truffles, and
place these on the side of the stove for ten minutes without allowing the
stock to boil.

2277—TRUFFES A LA CRÈME
Cut one lb. of raw, peeled truffles into thick slices. Season them with salt
and pepper, and cook them very gently in two oz. of butter and a few drops
of burnt liqueur brandy.
Reduce to a stiff consistence one-half pint of cream with three
tablespoonfuls of Béchamel sauce; add some truffle cooking-liquor and the
necessary quantity of cream; complete with two oz. of best butter; mix the
truffles with this sauce, and serve in a vol-au-vent crust.

2278—TRUFFES A LA SERVIETTE
Under this head are served “Truffes au Champagne,” the recipe for which is
given above, but the champagne should be replaced by Madeira.
Dish them in a timbale, set in a napkin folded to represent an artichoke. But
it would be very much more reasonable to serve “Truffes à la cendre” under
this head, serving them under a folded napkin, as for “Pommes de terre en
robe de chambre” (potatoes in their skins).

2279—TIMBALE DE TRUFFES
Line a buttered timbale mould with ordinary patty paste.
Garnish its bottom and sides with slices of bacon, and fill up the mould with
raw, peeled truffles, seasoned with salt and pepper.
Add a glassful of Madeira, two tablespoonfuls of pale chicken or veal glaze;
cover with a slice of bacon, and close up the timbale, in the usual way, with
a layer of paste.
Gild with beaten eggs, and bake in a hot oven for fifty minutes. When about
to serve, turn out and dish on a napkin.

F P

2280—GNOCHI AU GRATIN
Prepare a “pâte à choux” after recipe No. 2374, from the following
ingredients:—one pint of milk, a pinch of salt, and a little nutmeg, four oz.
of butter, two-thirds lb. of flour, and six eggs. When the paste is ready,
combine with it four oz. of grated Parmesan. Divide this paste into portions
the size of walnuts; drop them into boiling, salted water, and poach them.
As soon as the gnochi rise to the surface of the water, and seem resilient to
the touch, drain them on a piece of linen.
Coat the bottom of a gratin-dish with Mornay sauce; set the gnochi upon
the latter; cover them with the same sauce; sprinkle with grated cheese and
melted butter, and set the gratin to form in a moderate oven for from fifteen
to twenty minutes.

2281—GNOCHI A LA ROMAINE
Scatter two-thirds lb. of semolina over a quart of boiling milk. Season with
salt, pepper, and nutmeg, and cook gently for twenty minutes. Take the
utensil off the fire; thicken the semolina with the yolks of two eggs, and
spread it on a moistened tray, in a layer one-half in. thick.
When it is quite cold stamp it out with a round cutter, two in. in diameter.
Set the gnochi in shallow, buttered timbales; sprinkle with grated Gruyère
and Parmesan, and with a little melted butter, and set the gratin to form.

2282—GNOCHI DE POMMES DE TERRE

Cook two lbs. of potatoes in the English way. Drain them as soon as they
are cooked, and work the purée, while it is very hot, with one and one-
half oz. of butter, two small eggs, two egg-yolks, one-third lb. of flour, salt,
pepper, and nutmeg. Divide up this preparation into portions the size of
walnuts; roll them into balls; press upon them lightly with a fork to give
them a criss-cross pattern, and poach them in boiling water.
Drain them on a piece of linen; dish them in layers, sprinkling some grated
cheese between each layer; sprinkle some grated cheese over the top
surface; bedew liberally with melted butter, and set the gratin to form in a
hot oven.

2283—NOQUES AU PARMESAN
Put into a previously-heated basin one-half lb. of manied butter, and work
the latter with salt, pepper, and nutmeg; adding to it, little by little, two eggs
and two well-beaten egg-yolks, five oz. of flour, and the white of an egg,
also beaten to a stiff froth.
Divide up the preparation into portions the size of hazel-nuts; drop these
portions into a sautépan of boiling, salted water, and let them poach.
Drain the noques on a piece of linen; dish them in a timbale; sprinkle them
copiously with grated cheese and with nut-brown butter.

2284—MACARONI
Under this head are included all tubular pastes from Spaghetti, the size of
which is not larger than thick vermicelli, to canneloni, the bore of which is
one-half in. in diameter.
All these pastes are cooked in boiling water, salted to the extent of one-
third oz. per quart. Macaroni, like other pastes of a similar nature, should
not be cooled.
The most one can do, if the cooking has to be stopped at a given moment, is
to pour a little cold water into the saucepan and then to take it off the fire.

2285—MACARONI A L’ITALIENNE
Cook the macaroni in boiling water; completely drain it; put it into a
sautépan, and toss it over the fire to dry.
Season it with salt, pepper and nutmeg; cohere it with five oz. of grated
Gruyère and Parmesan, in equal quantities, and two oz. of butter, cut into
small pieces, per lb. of macaroni. Sauté the whole well to ensure the leason,
and dish in a timbale.

2286—MACARONI AU GRATIN
Prepare the macaroni after No. 2285, adding to it a little Béchamel sauce;
and set it on a buttered gratin-dish, besprinkled with grated cheese. Sprinkle
the surface of the preparation with grated cheese and raspings, mixed, and
with melted butter, and set the gratin to form in a fierce oven.

2287—MACARONI AU JUS
Parboil the macaroni in salted water, keeping it somewhat firm: drain it, cut
it into short lengths, and simmer it in beef braising-liquor, until the
macaroni has almost entirely absorbed the latter.
Dish in a timbale, and sprinkle with a few tablespoonfuls of the same liquor.

2288—MACARONI A LA NANTUA
Having cooked, drained and dried the macaroni, cohere it with crayfish
cream, and mix therewith twenty-four crayfishes’ tails per lb. of macaroni.
Dish in a timbale, and cover the macaroni with a julienne of very black
truffles.

2289—MACARONI A LA NAPOLITAINE
Prepare a beef estouffade with red wine and tomatoes; cook it for from ten
to twelve hours, that it may be reduced to a purée.
Rub this estouffade through a sieve and put it aside.
Parboil some thick macaroni, keeping it somewhat firm; drain it; cut it into
short lengths, and cohere it with butter.
Sprinkle the bottom of a timbale with grated cheese; cover with a layer of
estouffade purée; spread a layer of macaroni upon the latter, and proceed in
the same order until the timbale is full. Serve the preparation as it stands.

2290—MACARONI AUX TRUFFES BLANCHES

Prepare the macaroni as directed under No. 2285, and add to it six oz. of
white Piedmont truffles (cut into thin shavings), per lb. of macaroni.
Leave the preparation covered for five minutes and dish in a timbale.

2291—NOODLES (Nouilles)
These are generally bought ready-made. If one wish to prepare them
oneself, the constituents of the paste are:—one lb. of flour, one-half oz. of
salt, three whole eggs, and five egg-yolks. Moisten as for an ordinary paste,
roll it out twice on a board, and leave it to stand for one or two hours before
cutting it up.
All macaroni recipes may be applied to noodles.
For “Nouilles à l’Alsacienne,” it is usual, when the preparation is ready in
the timbale, to distribute over it a few raw noodles sautéd in butter and kept
very crisp.

K
Kache is not a vegetable; but since this preparation has appeared either as a
constituent or an accompaniment of certain Russian dishes which occur in
this work, I am obliged to refer to it.

2292—KACHE DE SEMOULE POUR COULIBIAC

Take some coarse, yellow semolina, and scatter it over three times its bulk
of boiling consommé. Cook it gently for twenty-five minutes; drain it on a
sieve; spread it on a tray, and place it in a moderate oven to dry. This done,
rub it lightly through a coarse sieve with the view of separating the grains,
and put it aside in the dry until wanted.

2293—KACHE DE SARRASIN POUR POTAGES

Moisten one lb. of concassed buckwheat with enough tepid water to make a
stiff paste; add the necessary salt, and put this paste in a large Charlotte-
mould. Bake in a hot oven for two hours. Then remove the thick crust
which has formed upon the preparation, and transfer what remains, by
means of a spoon, to a basin. Mix therewith two oz. of butter while it is still
hot.
Kache prepared in this way may be served in a special timbale. But it is
more often spread in a thin layer on a buttered tray, and left to cool.
It is then cut into roundels one in. in diameter, and these are rolled in flour
and coloured on both sides in very hot, clarified butter.

2294—POLENTA
In a quart of boiling water containing one-half oz. of salt, immerse two-
thirds lb. of maize flour, stirring the while with a spoon, that the two may
mix. Cook for twenty-five minutes; add two oz. of butter and two and one-
half oz. of grated Parmesan. If the Polenta be prepared for a vegetable or a
garnish, it is spread in a thin layer on a moistened tray. When cold, it is cut
into roundels or lozenges, which are first browned in butter, dished, and
then sprinkled with grated cheese and nut-brown butter.

2295—SOUFFLÉ PIÉMONTAIS
Boil one pint of milk with one-fifth oz. of salt; sprinkle on it two oz. of
maize flour; mix well; cover, and cook in a mild oven for twenty-five
minutes.
Then transfer the paste to another saucepan; work it with one and one-
half oz. of butter and as much grated Parmesan; mix therewith one egg, two
egg-yolks, and the whites of three eggs beaten to a stiff froth.
Dish in a buttered timbale; sprinkle with grated cheese, and cook like an
ordinary soufflé.

2295a—SOUFFLÉ AU PARMESAN
Mix one lb. of flour and two and one-half pints of milk in a saucepan. Add
a little salt, pepper and nutmeg, and set the preparation to boil, stirring it
constantly the while.
As soon as the boil is reached, take the saucepan off the fire, and add
one lb. of grated Parmesan, three oz. of butter, and ten egg-yolks. Rub the
whole through tammy and then combine with it the whites of ten eggs
whisked to a stiff froth.
Mould in a silver timbale, lined with a band of buttered paper, and bake in
the oven for from twenty to twenty-five minutes.

2296—RAVIOLI
Whatever be their garnish, ravioli are always prepared in the same way. The
stuffings given below represent the most usual forms of garnish.

Mix one-half lb. of finely-chopped, cooked chicken-meat; five oz. of

cooked and crushed brains; three oz. of pressed white cheese; three oz. of
chopped, pressed and blanched spinach; three oz. of parboiled green
borage; a pinch of green sweet basil; five oz. of grated Parmesan; two eggs;
two egg-yolks; salt, pepper and nutmeg.
Mix two-thirds lb. of well-cooked, cold and finely-chopped daube of beef;
two-thirds lb. of parboiled, pressed, and chopped spinach; one oz. of
chopped shallots; five oz. of a purée of cooked brain; two whole eggs, salt,
pepper and nutmeg.

Toss one-half lb. of chickens’ livers in butter; add to it two chopped

shallots, a pinch of parsley, and a little crushed garlic. Finely pound the
livers, and add successively one-half lb. of parboiled, cooled and fresh
spinach; two anchovy fillets; three oz. of butter; three eggs, salt, pepper,
nutmeg, and a pinch of sweet basil. Rub the whole through a sieve.

2297—THE PREPARATION OF RAVIOLI

They may be made in various shapes as follows:—
(1) Roll a piece of noodle paste to a thin layer and stamp it out with a
grooved cutter, two and one-half in. in diameter. Moisten the edges of each
roundel of paste; garnish the centre of each with a ball of one of the above
stuffings, the size of a hazel-nut, and fold in slipper-form.
(2) Roll the paste into a rectangle of four-in. sides; garnish with stuffing,
leaving a gap between the portions of the latter; moisten the edges of the
paste, and close up by drawing these together. Finally stamp out with a
grooved, crescent-shaped fancy-cutter.
(3) Prepare a square layer of paste; garnish it with lines consisting of
portions of paste; leave a space of two in. between the lines. Moisten; cover
with a second layer of paste, of the same dimensions as the first, and divide
up, by means of the roulette, into squares of two-in. sides. Whatever be the
shape of the ravioli, plunge them into a saucepan of slightly salted boiling
water; poach them for from eight to ten minutes, and drain them.
Set them on a buttered gratin-dish, sprinkled with grated cheese; sprinkle
them with good beef gravy; then again with grated cheese, and set the
gratin to form. Or, dish the ravioli in layers, sprinkling each layer with
grated cheese and gravy. Complete with some grated cheese, and set the
gratin to form in the usual way.
N.B.—The ravioli may also be served, merely sprinkled with grated cheese
and nut-brown butter.
 CHAPTER XIX
SAVOURIES

2298—REMARKS UPON SAVOURIES

I already expressed my opinion in regard to Savouries. I consider their
use opposed to gastronomical principles, and that they have no raison d’être
on a good menu. But, not wishing to seem didactic, I shall give, hereafter, a
few savoury recipes, selected from among those which are gastronomically
the best, and which custom has sanctified.
I resolved to make these recipes appear after the Vegetables and before the
Ices, because I deem that Dessert alone is admissible after the Entremets
and Ices.
There is much in common between Hors-d’œuvres and Savouries. Many of
the former, the recipes for which I have given, may appear as Savouries,
once their seasoning has been intensified. Among the latter class may be
quoted the various Tartlets (No. 387, &c.); the Barquettes (No. 314);
Frivolities (No. 350); Éclairs à la Karoly (No. 344); Allumettes aux Anchois
(No. 300); City Toasts (No. 320), &c.

2299—ALLUMETTES
Prepare a ribbon of puff-paste three inches wide by one-fifth inch thick,
leaving the length to come as it will. Spread on it some very reduced
Béchamel sauce, combined with two tablespoonfuls of grated Gruyère
cheese per one-half pint, and season with cayenne. Sprinkle the surface with
grated Parmesan; press the latter into the sauce by means of the flat of a
knife; cut into rectangles one inch wide; set these on a slightly-moistened
tray, and bake them in a moderate oven for twelve minutes.
2300—BEIGNETS SOUFFLÉS WITH CHEESE
Prepare some ordinary “pâte à choux” without sugar (No. 2375), and
combine it, per lb., with five oz. of a Brunoise of Gruyère.
Divide up this paste into portions the size of hazel-nut, and fry them in fat
like other Beignets soufflés.

2301—BEURRECKS A LA TURQUE
Reduce the required amount of Béchamel sauce to a thick consistence; mix
it with an equal quantity of Gruyère dice; season with cayenne, and spread
the preparation on a dish to cool.
Then divide it up into portions the size of fine walnuts; shape these like
cigars, wrap each portion in a very thin layer of noodle paste; treat them à
l’anglaise, and fry them at the last moment in very hot fat.

2302—CHOUX AU FROMAGE
By means of a piping-bag, form some “choux,” a little larger than the Saint-
Honoré ones, from ordinary paste (see No. 2375). Gild them with beaten
eggs; bake them in a moderate oven, and keep them dry. When cold, cut
them at the top; garnish them with “Fondue au fromage” seasoned with
cayenne, and complete with some Chantilly cream, combined with grated
Parmesan; this should be laid on by means of a piping-bag, as in the case of
“choux à la crème.”

2303—CAMEMBERT FRIT
Clear the cheese of its crust, and cut it into elongated lozenges. Sprinkle the
latter with cayenne, treat them twice à l’anglaise, and fry them at the last
moment in hot fat.

2304—CANAPES OR TOAST
These are nothing more than pieces of toast, i.e., slices of bread, trimmed
according to fancy, grilled, buttered, and garnished in some way.
As the garnishes for toast are innumerable, I shall quote only a few typical
examples.
Canapés Garnished with Scrambled Eggs.—Set the scrambled eggs in
domes upon the Canapés; sprinkle with grated Parmesan, and set to glaze
quickly.
Or arrange the scrambled eggs as above, and cover them with a lattice of
anchovy fillets.
Canapés de Haddock.—Cook the haddock; rub it through a sieve; add a
little butter and Béchamel sauce to the resulting purée, and set the latter in
domes on the toast.
For Variety.—Sprinkle the purée with grated Parmesan, and set to glaze.
Or garnish the purée with oysters poached in a little Worcestershire sauce.
Or again: cover the purée with a lattice of anchovy fillets.
Canapés with Kippers or Bloaters.—Grill them and make a purée from
them like the haddock.
Canapés with Halved or Filleted Anchovies.—In the case of fillets, set them
to form a grill upon the toast; if the anchovies be halved, lay them
lengthwise on the toast.
Canapés with Sardines in Oil.—Clear the fish of their skins and bones, and
set the fillets on the canapés.
Canapés with Grilled Sprats.—Proceed as for sardines.
Canapés of Salmon.—Toast may be garnished with thin slices of smoked or
fresh salmon, or with the latter prepared in a purée like the haddock.
Various Canapés.—Once the pieces of toast or canapés are grilled and
buttered, they may be garnished with chopped smoked tongue or ham,
cohered with a little butter and mustard, with grilled slices of mushrooms or
tomatoes, &c.
A few of the preparations have names, while others are only distinguished
by the nature of their garnish.
2305—CANAPES A LA CADOGAN
Take oval and slightly hollowed pieces of toast, fried in butter and
garnished with spinach prepared with butter. Lay two oysters on the spinach
of each piece of toast; cover with Mornay sauce, and glaze quickly.

2306—CANAPES DES GOURMETS

Prepare some very thin pieces of toast; fry them in butter, and garnish them
with a cheese fondue. Pair them off, and sandwich a piece of grilled bacon
between each pair.

2307—CANAPES IVANHOE
Take some round, buttered pieces of toast, garnished with haddock purée,
and set a very small, grilled mushroom on the purée of each piece of toast.

2308—CANAPES A L’ÉCOSSAISE
Take some round, buttered pieces of toast, garnished with haddock purée,
and glazed.
N.B.—I see no use in extending this list any further; the above directions
should suffice to show the variety to which these preparations lend
themselves.

2309—CARCASSE DE VOLAILLE (Chicken Carcasses)

Take in preference the carcasses of fowls cooked without colouration.
After having trimmed them, coat them with mustard and cayenne, and grill
them.

2310—CHAMPIGNONS SOUS CLOCHE

Trim the mushrooms; season them with salt and pepper, and garnish the
hollow of each with a piece of Maître-d’hôtel butter, the size of a hazel-nut,
and one-half coffeespoonful of cream.
Set a mushroom on each piece of toast, which should be two inches in
diameter and fried in butter. Dish them on an egg-tray, and cover them with
a special, small, glass bell, four inches in diameter and two inches high, the
rim of which must rest on the bottom of a dish, the diameter of which
should be such as to fit the bell.
Put the dishes on the side of the stove, and cook in moderate heat for about
twenty-five minutes.

2311—CONDÉS AU FROMAGE
Prepare a ribbon from puff-paste trimmings, as in the case of No. 2299.
Spread thereon a thick layer of very reduced Béchamel sauce, flavoured
with cayenne, and combined, when cold, with very small dice of Gruyère
and Parmesan. Cut up and cook as for No. 2299.

2312—CRÈME FRITE AU FROMAGE

Mix together four oz. of flour, two and one-half oz. of rice cream, three
eggs, and two egg-yolks. Dilute with one pint of milk; season with salt,
cayenne, and nutmeg; boil, and cook for five minutes over an open fire,
stirring incessantly the while.
Add four oz. of grated Gruyère; spread this preparation on a buttered tray;
leave it to cool, and then cut it into elongated lozenges. Roll the latter in
beaten egg and bread-crumbs mixed with grated cheese, and fry them at the
last moment. Dish them on a napkin.

2313—CROQUETTES DE CAMEMBERT
Dilute two oz. of flour and two oz. of rice cream with one-third pint of
milk.
Add one lb. of cleaned camembert, cut into dice, five oz. of butter, salt,
cayenne, and nutmeg.
Cook the preparation, stirring it the while; cool it; spread it on a tray; mould
it to the shape of small quoits; treat these twice à l’anglaise, and fry them.

2314—DELICES DE FOIE GRAS

Take some fresh, well-seasoned foie gras, studded with truffles, and
covered with slices of bacon, and poach it in a basin with good aspic jelly
flavoured with dry champagne or Rhine wine. Leave to cool for twenty-four
hours; clear the jelly of grease, first by means of a spoon, and then with
boiling water.
Serve the preparation as it stands, very cold, and accompany it with grilled,
crisp, and very hot slices of bread-crumb.

2315—DIABLOTINS
These are very small, poached Gnochi, sprinkled with grated cheese,
flavoured with a very little cayenne, and set for their gratin to form at the
last moment.

2316—FONDANTS AU CHESTER
Moisten one-half lb. of flour, an equal quantity of butter and grated cheese,
a pinch of salt, and a very little cayenne, with a few tablespoonfuls of water.
Cut the paste into small galettes, two inches in diameter; gild them with
beaten eggs; streak them with a fork, and bake them in a moderate oven.
When cold, pair the galettes off, and stick them together with a
tablespoonful of fondant cream, prepared thus:—
Mix six egg-yolks with two-thirds pint of cream; season with salt and
cayenne; leave to set on moderate fire, like an English custard, and, when
the preparation is almost cold, finish it with five oz. of best butter and as
much grated cheese.

2317—ANGES A CHEVAL
Wrap some fine oysters, each in a thin slice of bacon. Impale them on a
skewer; season and grill them, and dish them on small pieces of toast.
Sprinkle with bread-crumbs and cayenne when about to serve.

2318—BROCHETTES D’HUÎTRES LUCIFER

Poach some fine native oysters in their own liquor; clear them of their
beards; dry them, and dip them in thin mustard. Impale them, six at a time,
on skewers, and treat them à l’anglaise.
Fry them at the last moment, and dish them on a napkin.

2319—OMELETTE A L’ÉCOSSAISE
Take some fresh herring milts; salt them; sprinkle them with cayenne and
chopped chives, parsley, and chervil; wrap each in a thin slice of smoked
salmon, and poach them gently in butter.
Set them aslant in the centre of an “omelette aux fines herbes”; cover them
well with the latter, and roll it up.

2320—OMELETTE AUX FINES HERBES

See No. 502.

2321—GRILLED BONES
Take the trimmed bones of a roast sirloin, and let there be still some meat
upon them. Sprinkle them with cayenne; coat them with mustard, and grill
them.

2322—PAILLETTES AU PARMESAN
Prepare some puff-paste with two-thirds lb. of butter; roll it out ten times,
dusting it and the table well the while with grated Parmesan and a little
cayenne, that the paste may absorb as much as possible of these. Then roll it
into square layers of four-inch sides and one-eighth inch thick; cut these up
into ribbons one-eighth inch wide; set them on buttered trays; bake them in
a very hot oven, and serve them on a napkin.

2323—PANNEQUETS A LA MOSCOVITE
Take some ordinary, unsugared Pannequets; cut them into rectangles three
inches long by one and one-half inches wide. Coat them with caviare,
flavoured with cayenne; roll them into cigarettes, and serve them on crystal
hors-d’œuvre dishes.
2324—PUDDING DE FROMAGE AU PAIN
Set some thin slices of stale, buttered and cheese-sprinkled bread in a pie-
dish. Having three-parts filled the dish with it, cover the slices with a
preparation consisting of the yolks of four eggs mixed with one-quarter pint
of broth—which quantities are suited to a pint dish.
Sprinkle copiously with grated cheese; bake in the oven, and glaze at the
last moment.

2325—SARDINES A LA DIABLE
Take fresh sardines, if possible. Skin and bone them; coat them with
mustard and cayenne; treat them à l’anglaise; fry them at the last moment,
and dish them on small fried croûtons, the shape of sardines.
N.B.—Fresh anchovies and smelts may be prepared in the same way.

2326—SCOTCH WOODCOCK
Toast some large slices of bread, one-third inch thick, and cover them with
a very thick English butter sauce, combined with plenty of capers and
anchovy purée.
Sprinkle with grated Parmesan; glaze quickly at the salamander; speedily
cut up into small rectangles, and serve very hot.

2327—TARTELETTES AGNÈS
Line some grooved tartlet moulds with good paste, and garnish them with a
preparation of Quiche with cheese, flavoured with cayenne. Cook them at
the last moment, and, on taking them out of the oven, set a roundel of
poached marrow rolled in pale melted meat glaze and chopped parsley on
each tartlet.

2328—TARTELETTES A L’ÉCOSSAISE
Take some tartlet crusts, baked without colouration, and garnish them at the
last moment with a haddock purée, cohered with Béchamel sauce.
2329—TARTELETTES DE HADDOCK
Garnish some colourlessly-baked tartlet crusts with a salpicon of poached
haddock, mixed with curry sauce. Sprinkle the surface of each with fine
raspings, and dish them on a napkin.

2330—TARTELETTES A LA FLORENTINE
Garnish some colourlessly-baked tartlet crusts with Soufflé with Parmesan,
combined with grated truffles and crayfishes’ tails cut into dice, and
strongly seasoned with mignonette.
Bake in the oven for about three minutes.

2331—TARTELETTES MARQUISE
Line some tartlets with good paste; garnish their bottom and sides with a
thread of gnochis preparation, laid by means of a piping-bag fitted with an
even pipe, the orifice of which should be equal in diameter to macaroni.
Fill up the tartlets with Mornay sauce flavoured with cayenne; sprinkle with
grated cheese, and bake in a fierce oven.

2332—TARTELETTES A LA RAGLAN
Garnish the bottom of some colourlessly-baked tartlets with a smoked
herring-milt purée. Cover the latter with haddock soufflé, shaped like a hive
by means of a piping-bag fitted with a small, grooved pipe. Place in the
oven for six minutes, and serve instantly.

2333—TARTELETTES A LA TOSCA
Garnish some tartlet crusts with crayfishes’ tails, prepared “à
l’Américaine.” Cover with Soufflé with Parmesan, and place in the oven for
three minutes.

2334—TARTELETTES A LA VENDOME
Line some tartlet moulds with good paste; prick the bottom of each, and
garnish them with the following preparation.
For twelve tartlets:—One and one-half oz. of chopped shallots, heated in
butter; three oz. of sautéd and finely chopped cèpes; one and one-half oz. of
raw marrow in dice; one small hard-boiled and chopped egg; one oz. of
bread-crumbs, salt, cayenne, a few drops of lemon juice, and three
tablespoonfuls of melted meat glaze. Set a large slice of marrow on each
tartlet, and cook at the last moment.

2335—WELSH RABBIT
This may be prepared in two ways, but always on square or rectangular
pieces of buttered toast, one-third inch thick.
1. The simplest way is to cover the pieces of toast with a thick layer of
grated Gloucester or Chester cheese, to sprinkle them with cayenne, and
then to place them in the oven for the cheese to melt and thereby glaze their
surfaces.
2. The original method consists in melting the dice or slices of cheese in a
few tablespoonfuls of pale ale and a little English mustard.
As soon as the cheese has melted, it is poured over the pieces of buttered
toast, quickly smoothed with the flat of a knife, and sprinkled with cayenne.
The pieces may be cut up if required.

2336—SANDWICHES
Sandwiches are prepared in two ways, according to their purposes.
They generally consist of two slices of buttered bread, with mustard spread
upon them, covering a slice of ham or tongue, &c. Sandwiches are usually
rectangular, and they should measure about three inches by one and one-
half inches. The kind served at ball buffets are much smaller, and therefore
it is best to cut the sandwiched product (whatever this be) into dice, and to
mix it with an equal weight of butter containing mustard.
When sandwiches have to be kept, they should be placed under a slight
weight to prevent the bread from drying. Sandwiches may also be made
from thick, toasted slices of bread, cut laterally into two, and then garnished
according to fancy.