Curry For Timbal A La Comorin

Put one and a half ounces of butter in a stewpan with three small sliced onions, a bunch of herbs (thyme, parsley, and bayleaf), a pinch of mignonette pepper, a saltspoon-ful of coriander powder, a teaspoonful of Marshall's Curry Powder; fry altogether for about ten minutes, then add three-quarters of a pint of chicken stock, the juice of one lemon, two tablespoonfuls of grated cocoanut, a dessertspoonful of tamarinds, two green capsicums; cook together for about half an hour, keeping skimmed occasionally. Have three-quarters of a pint of aspic jelly, reduce to half the quantity, then mix this with the curry, pass it through the tammy, and put it into a stewpan to dissolve; stir till cooling, and add a gill of whipped cream; then add the trimmings as above, and-'use as directed.

Cases For Tlmbal A La Comorin

Place about a teaspoonful of the above curry mixture in each case as shown in the engraving, then stick a few strips of truffle or button mushroom on the mixture, and leave till wanted in a cool place.

Chartreuse Of Game A La Battenberg Chartreuse De Gibier A La Battenberg

Line a plain round Charlotte mould with aspic jelly, ornament it with thin slices of truffle or tongue cut in triangles and rounds as in the engraving, and set these with a little more aspic jelly ; then line the mould all over lightly with white Chaudfroid (vol. i.); when the chaud-froid is set fill up the centre of the mould with a ragout of any kind of game, mixed with the sauce as below, and let it stand till firm, then turn out on a dish-paper, and serve.

Ragout For Chartreuse Of Game A La Battenberg

Cut half a pound of game and six cooked game livers into small fillets, add one or two large truffles and six button mushrooms cut up; mix these ingredients into the sauce, and when cooling pour into the mould to set. For the Sauce: - Put half a pint of aspic jelly in a stewpan with four tablespoonfuls of good Brown sauce (vol. i.) and half an ounce of glaze, a wineglassful of sherry, and a pinch of sugar; let these boil, and keep skimmed till reduced about a quarter-part; pass through the tammy and mix with the cut ingredients as above.

Little Timbals A La Monaco Petites Timbales A La Monaco

Line some little Monaco moulds with strong aspic jelly, and ornament them with thinly-cut strips of truffle, tongue, white of egg, and blanched cucumber, as shown in engraving; set this with a little more aspic, then mask over with Aspic cream (vol. i.), using just sufficient to thinly cover the garnish. Prepare a ragout as below, and with it fill up the inside of the moulds; then put them aside on ice till quite firm; dip each mould separately into hot water, turn out the timbals, and dish up on an entree dish; fill up the tops of the moulds with a Tomato salad cut in squares (see recipe) and cucumber peas (see recipe) mixed with a little salad oil, tarragon vinegar, a little salt and mignonette pepper; garnish the dish by means of a forcing bag and small plain pipe with some chopped aspic jelly, and place some of the Tomato salad and cucumber peas in the centre of the timbals, and serve for an entree or second-course dish.