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Savoury Entremets: Diable

Sardines au Parmesan are sardines on strips of toast spread with grated Parmesan. Without the Parmesan, they are called sur croûtes; sprinkled with chopped olives, à la Toscane. en papillotes are boned, stuffed, and served in papers. farcies are stuffed ; au Diable, devilled. à la Suisse are fried in batter. They are sometimes called en fritot. Crevettes en surprise are shrimps served in little rolled slices of brown bread and butter, garnished with small salad. en mascarade are served on croûtes with Mayonnaise sauce, covered with aspic whipped to a froth.

Mousses aux crevettes are rich frothy creams made with pounded shrimps. They are usually served in little cases.

Rissolettes à la Normande are very small rissoles of shrimps.

Huîtres à la Saint-Patrice are oysters served raw on croûtes spread with bloater roe. au caviar are served on thin slices of lemon spread with caviar, on croûtes of fried bread.

Anges à Cheval are oysters wrapped in little siices of bacon, broiled and served on toast.

Harengs à la Duchesse-creams of pounded herring set in little moulds of aspic.

Fritot aux harengs—little fillets of herring fried in batter. These fritters are also made with dried haddock-merluche fumée.

Fritot à la Russe-fritters made of a cream of any dried fish, fried in batter.

Friantines à la Madras are little fritters made of curried fish.

Cassolettes aux Indes are small patties of rice filled with dried haddock devilled.