No. 387 Petites Bouchées au laitance de Maquereau.
Make the bouchées as before, and prepare the mackerel roes the same as for petits vol-au-vents (No. 382).
No. 388 Petites Bouchées au foie de Raie.
Prepare them as usual, and proceed as for No. 383.
No. 389 Petites Bouchées aux Huîtres.
Prepare them as before, and proceed as for vol-au-vents (No. 384).
No. 390 Petites Bouchées de Homard.
Prepare them as before, and proceed as for vol-au-vents (No. 385).
No. 391 Petites Bouchées à la Reine.
Prepare them as usual, pick the meat of the half of a braised chicken, and cut it in very small dice (not larger than peas), cut about the same size one ounce of cooked tongue, six blanched mushrooms, and two middling-sized French truffles; mix altogether, then put twenty tablespoonfuls of white sauce (No. 7) in a stewpan, with eight of milk, reduce it to one half, then add the minced fowl, tongue, &c., season with a little lemon-juice, pepper, salt, sugar, and two spoonfuls of cream; serve them very hot on a napkin.