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Savoury Entremets: Yarmouth

Pailles à la Yarmouth are straws of pastry made with bloater paste.

Paupiettes à la Yarmouth are fillets of bloaters, stuffed, rolled, and served on toast.

Laitances à la Diable is devilled roe. It is served on toast. à la Madras-small pieces of roe, wrapped in little slices of bacon with capers and chutney, and served on toast. Chickens' livers are dressed in this way as Foies de volaille à la Diable.

Tomates en mascarade are little moulds of rice, the centres filled with a purée of tomatoes; served with a cheese sauce.

Pailles à l'Américaine are straws of pastry mado with tomato sauce.

Pompadours à la Portugaise are little rolls of cheese pastry filled with tomato cream.

Marrons en mascarade are braised chestnuts, coated with a savoury forcemeat, and then half with grated ham and half with grated cheese; served in paper cases, a red and white one in each case.

Croquettes à la Mancelle are little croquettes made of chestnuts with white sauce, grated cheese, etc.

Roasted chestnuts may also be devilled and served in little cases as Marrons à la Diable. Walnuts, almonds or raisins may be served in this way. Pommes en kari are curried apples.

Petits soufflés piquants are little savoury soufflés with chopped herbs. Highly seasoned with cayenne pepper, etc., they are called. Petits soufflés à la Diable. à la Yarmouth are bloater soufflés.

Petites gelées aux fines herbes are little moulds of aspic with chopped mushrooms and herbs.

Petites caisses à l'Algérienne are French plums stuffed with foie gras, or other rich forcemeat, served in little cases. à la Tunis are dates dressed in the same way. à la Florence-little cases filled with a purée of dried haddock covered with a savoury meringue. à la Westphalie are filled with a purée of ham, and garnished with slices of red and white radishes, and chopped parsley.

Croûtes à la Campagne-croûtes garnished with anchovy purée in a rose design, sprinkled with chopped parsley. à la Française are garnished with anchovy, cheese and parsley butter, with caviar in the centre. à la Russe are spread with a cream of horseradish. à l'Indienne are spread with a highly seasoned mixture of buttered eggs with chopped capers, anchovy, etc. à l'Italienne have slices of beetroot on them and rings of white and yolk of hard-boiled egg, an olive in the centre with an anchovy curled round it. à l'Écossaise-Scotch woodcock on toast. à la Jubilé have a purée of dried haddock piled on them, with an oyster in the centre covered with the purée. à la Marjorie are spread with a purée of dried haddock and garnished with hard-boiled egg.