337—Duchesses

This hors-d’œuvre is almost equivalent to the Carolines (No. 325, Various Carolines), except that the shape of the Duchesses is that of little choux, about the size of a pigeon’s egg, and that, as a rule, they are merely glazed with some melted jelly, and not covered with a chaud-froid sauce. Sprinkle them with chopped pistachios, and serve them very cold on ornamented dish-papers.