Niokes A La Romaine Niokes A La Romaine

Put into a stewpan one and a half gills of new milk, one ounce of good butter, a quarter of an ounce of salt, a dust of coralline pepper, and one ounce of grated Parmesan cheese; bring to the boil, add two and a half ounces of sifted fine flour, stir altogether over the fire for three or four minutes; then take up, leave till somewhat cool, and mix into it two small or one and a half large whole eggs. Put the mixture into some little buttered quenelle tins by means of a forcing bag and pipe, smooth the tops evenly with a hot wet knife, and stand the tins in a saute pan on a fold of paper, cover over with boiling milk and water that is seasoned with a little salt; stand the pan on the stove, watch the water reboil, then draw the pan to the side of the stove and poach for about fifteen minutes. Then take up on a sieve, place some on a well-buttered entree dish in which is a gill of thick cream, cover all over with the prepared sauce, then arrange over this another layer of the Niokes, and continue thus until the dish is full, using for the last layer of the sauce a forcing bag with a large rose pipe; clean the edge of the dish, sprinkle here and there a few browned breadcrumbs, stand the dish in a deep tin containing some boiling water and put it to cook in a quick oven for twenty-five minutes, when it should be a nice golden colour, and serve at once for luncheon or second-course dish.

Sauce For Niokes A La Romaine

Put into a stewpan four raw yolks of egg, a good pinch of salt, and a dust of coralline pepper, three ounces of butter, four ounces of fine flour sifted, stir on to it one and a half pints of single cream or milk and three ounces of grated Parmesan cheese; stir on the fire till boiling, then tammy, and use.

Breakfast Cutlets Cotelettes A La Dejeuner

Put half a pint of milk into a stewpan to boil with a blade of mace and one eschalot, then mix it on to two ounces of fine flour and two ounces of butter that have been fried together without discolouring; stir this on the fire till it boils, season with a little salt and a tiny dust of cayenne pepper, then add two raw yolks of eggs to thicken, and stir again over the fire, taking care it does not boil; tammy, and mix with it about three ounces of cooked chicken (or a similar quantity of any kind of game or poultry) cut in small thin slices about the size of a threepenny piece, one tablespoonful of cooked tongue or ham, one or two sliced truffles if you have them, and two or three button mushrooms. Leave the mixture till cold, then roll into balls about the size of a pheasant's egg with a little flour; dip these into freshly-made white breadcrumbs, form them into cutlet shapes with the hand and a palette knife, and fry them to a pretty golden colour in clean boiling fat; dish on a fried crouton of bread or on a potato border (vol. i.), and serve any nice vegetable in the centre and Tomato sauce (vol. i.) round the base. Serve hot for an entree for luncheon or breakfast, and for the latter they may be served plainly on a dish-paper or napkin.