Tripe A La Chantilly

Take about two pounds of cooked tripe, and cut it into strips a quarter of an inch thick and two and a half inches in length, put it into a stewpan with a little salt and sufficient cold water to cover it, and just bring to the boil; then strain and drain well on a hair sieve. Put into another pan two ounces of butter, six finely-sliced onions, season with a teaspoonful of salt and a good pinch of coralline pepper, and fry together for about twenty minutes, stirring them now and again with a wooden spoon. Then add to the tripe four ounces of Marshall's Creme de Riz, a bunch of herbs, the strained juice of two lemons, one ounce of glaze, the puree and liquor from a tin of tomatoes, a quarter-pint of mushroom liquor, half a pound of lean rawbacon or ham cut into tiny dice shapes, and two French red chillies chopped fine; stand the pan again over the fire and let the contents simmer for two and a half hours, shaking the pan about frequently during that time; remove any fat that may rise, add one dozen sliced cooked button mushrooms, remove the herbs, and turn out the tripe on to an entree dish; arrange a border of olive potatoes (vol. i.) round the dish, and serve as an entree for dinner or luncheon.

Curried Tripe A L'ind - Tripe En Kari A L'ind

Take two pounds of tripe (see General Directions) and cut it in lengths of about one inch and fry it in two ounces of butter, cover with good stock, and cook for about two hours. Fry in another pan six peeled and finely-sliced onions, three sour apples, and four mushrooms, in two ounces of butter till a good golden colour, add a bunch of herbs to it (such as thyme, parsley, bayleaf), a quarter-teaspoonful of ground ginger, half a teaspoonful of salt, a pinch of ground cinnamon, half a grated cocoanut, the milk of one cocoanut, one ounce of Marshall's Curry Powder, two ounces of Marshall's Creme de Riz, a little white pepper, the juice of a lemon, two ounces of good glaze, and one and a half pints of good stock; cook till tender, boil down to a thick consistency, tammy it, and add the tripe; make quite hot again in the bain-marie and serve with curry rice (vol. i.) formed as a border, and some on a napkin. Garnish the dish here and there with French red chillies that are finely shredded, and a sprinkling of saffron and chopped parsley.

Outlets A La Silesienne Cotelettes A La Silesienne

Prepare half a pint of thick Bechamel sauce (vol. i.), add to it eight large tablespoonfuls of Naples macaroni that is cooked and cut in little rings, one ounce of cooked ham or tongue cut in little dice shapes, and the same amount of truffle and mushroom, and two ounces of grated Parmesan cheese; mix all together and put on one side till cold. Divide into quantities of about a dessertspoonful in each, rollout with flour, dip them into whole beaten-up egg and into freshly-made white breadcrumbs, form into cutlet shapes with a palette knife, put them into a frying-basket and fry in clean boiling fat till a nice golden colour. Dish up in round form pour a Cheese Cream sauce (see recipe) over it, brown with a red-hot salamander, and serve, with Tomato sauce (vol. i.) in the centre, for a luncheon, entree, or second-course dish.