SHELLFISH. 65 



Shrimp Pies. 



Pick a quart of shrimps, season with a clove 

 pounded, two anchovies chopped very fine. Put a 

 paste round the edge of mince-pie pans, and a few 

 pieces of butter at the bottom ; then put in the 

 shrimps and more butter, then pour in a glass of 

 white wine, cover them with puff paste, glaze and 

 bake. 



Shrimp Timbale a la Irving. 



Timbale de Crevettes a la Irving. 



Line a mould very thinly with aspic jelly, cut 

 up in strips of about two inches long pieces of 

 lobster flesh, some boned fillets of sardines, ancho- 

 vies, and beetroot, and arrange these alternately 

 round the mould, and fill up the centre with 

 shrimps. Set the ingredients with more aspic jelly 

 put on ice, and when ready turn out. Dish with 

 whipped aspic round the mould, and very small 

 tomatoes, 



Russian Tartlets. 



Tartelettes a la Russe. 



Make very light pastry tartlets ; then take some 

 oysters scalded in their own liquor (cut off their 

 beards), one grated tablespoonful of horse-radish, 

 one gill of stock, some lemon-juice, one table- 

 spoonful of vinegar, one gill of white sauce, one 

 teaspoonful of capers, half a gill of the oyster 

 liquor, and a very little salt ; let all these boil a few 

 minutes. Then add, off the fire, the yolk of an ^^^ 

 whisked up ; now add the oysters. Then put pieces 

 of lobster, sardines, and anchovies at the bottom of 



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