Modern cookery for private families by Eliza Acton

SOUFFLÉS, OMLETS, ETC. Page _Soufflés_ 377 Louise Franks’ Citron 378 _Soufflé_ A _Fondu_, or Cheese _Souffle_ 379 Observations on Omlets, 380 Fritters, &c. A common Omlet 380 An _Omlette Soufflé_ (_second 381 course, remove of roast_) Plain Common Fritters 381 Pancakes 382 Fritters of Cake and Pudding 382 Mincemeat Fritters 383 Venetian Fritters (_very 383 good_) Rhubarb Fritters 383 Apple, Peach, Apricot, or 384 Orange Fritters _Brioche_ Fritters 384 Potato Fritters (_Entremets_) 384 Lemon Fritters (_Entremets_) 384 _Cannelons_ (_Entremets_) 385 _Cannelons_ of _Brioche_ paste 385 (_Entremets_) _Croquettes_ of Rice 385 (_Entremets_) Finer _Croquettes_ of Rice 386 (_Entremets_) Savoury _Croquettes_ of Rice 386 (_Entrée_) _Rissoles_ (_Entrée_) 387 Very savoury _Rissoles_ 387 (_Entrée_) Small fried Bread Patties, or 387 _Croustades_ of various kinds Dresden Patties, or 387 _Croustades_ (_very delicate_) To prepare Beef Marrow for 388 frying _Croustades_, Savoury Toasts, &c. Small _Croustades_, or Bread 388 Patties, dressed in Marrow (_Author’s receipt_) Small _Croustades, à la Bonne 389 Maman_ (_the Grandmamma’s Patties_) Curried Toasts with Anchovies 389 To fillet Anchovies 389 Savoury Toasts 390 To choose Macaroni, and other 390 Italian Pastes To boil Macaroni 391 Ribbon Macaroni 391 Dressed Macaroni 392 Macaroni à la Reine 393 SEMOULINA AND POLENTA _à 393 l’Italienne_ (_Good_) (_To serve instead of Macaroni_)