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Savoury Entremets: Tartare

Croûtes à l'Albert are spread with a mixture of buttered eggs with cheese, and sprinkled with chopped tongue. à la Rosamonde are rolled fillets of anchovies on slices of tomato, garnished with hard-boiled yolk of egg. à la Burlington are spread with minced chicken in Tartare sauce, covered with a slice of tomato, and garnished with cream of chicken and a stuffed olive in the centre. à la Berne are spread with chopped olives, shallots and parsley, covered with chopped tongue, and have a hard-boiled yolk of egg seasoned with oil and vinegar on each. They are served hot. à la Marie are spread with foie gras, garnished with dried cherries stuffed with foie gras, and decorated with whipped cream. à la Clarisse are spread with shreds of ham and anchovy, covered with little slices of bacon, and are dipped in batter and fried. à la Normande are spread with a shrimp paste. à la Yarmouth are spread with bloater paste. In addition to these, croûtes may be served aux harengs, with fillets of herring; de homard à la Tartare, with chopped lobster and Tartare sauce; à la moëlle, with marrow; aux champignons, or aux épinards, with a purée of mushrooms or spinach; and may be garnished with yolk and white of egg, chopped celery, beetroot, parsley, etc. Cheese biscuits are often used for croûtes instead of fried bread.

P Canapés d'œufs are biscuits or tartlets of cheese or anchovy pastry spread with buttered eggs. With curried eggs, they are à la Madras. à Madame-tartlets of anchovy pastry filled with chopped potato in Mayonnaise sauce, garnished with fillets of anchovies, and aspic. à la Prince de Galles very small rolls filled with chopped ham, anchovies, gherkins and truffles, with oil, vinegar, etc. The tops covered with aspic or Mayonnaise sauce.

Croustades à la Versailles are little soufflés of anchovy on croustades of anchovy pastry. à la Mancelle-croustades of anchovy pastry filled with a savoury purée of chestnuts.

Crèmes aux fines herbes are little moulds of savoury custard with chopped herbs. de Galles is Welsh rare-bit. It is sometimes called Bonne-bouche à la Galloise. With the addition of chopped gherkin it is à l'Irlandaise. à l'Égyptienne-savoury creams of three different sorts and colours, served in small Neapolitan ice cases, imitating Neapolitan ices. à la Beatrice are little creams of cheese, breadcrumbed and fried. à la Richelieu-little anchovy creams, breadcrumbed and fried; served with a cheese sauce.

Tartines de caviar-Russian caviar spread on small slices of buttered toast.

Tartines or Sandwiches à la Jardinière-little sandwiches of bread and butter with small salad and Mayonnaise sauce. à la Mancelle are made with a purée of chestnuts. à l'Impériale are made of brown bread and butter with a cream of bloater, and chopped celery and tarragon. à la Gréville are made with brown bread, and pounded meat with capers and anchovies, and each one is masked half with brown and half with white sauce. à la Pompadour are made of brown bread with potted game or chicken, and are masked with several different coloured sauces - white, brown, and coloured with tomato and spinach. à la Princesse are made in the same way, but are masked with Mayonnaise sauce and decorated with macédoine vegetables.

A variety of sandwiches may also be made with cheese, anchovy, shrimps, eggs, cucumber, etc.