Curry Mixture For Timbal A La Palmeira

Fry four peeled and sliced onions with a pinch of finely-chopped bayleaf and thyme for about fifteen minutes in two ounces of butter, then add two raw ripe tomatoes, a teaspoonful of Marshall's Curry Powder, a good pinch of coralline pepper, a dessertspoonful of tamarinds, a teaspoonful of coriander powder, a saltspoonful of strained lemon-juice, a tablespoonful of grated cocoanut, a teaspoonful of Liebig Company's Extract of Meat, six Christiania anchovies, a few drops of liquid carmine, and one pint of good fish gravy; simmer till tender, then add not quite a quarter of an ounce of Marshall's gelatine, and when this is dissolved rub the puree through a tammy; mix to it when cooling two tablespoonfuls of whipped cream and about half a pound of cold cooked fish, such as salmon, cod, etc. (that left from a previous meal would do), then use as directed.

Aspic Cream For Timbal A La Palmeira

Add to half a pint of warm aspic jelly, four sheets of Marshall's gelatine, and when this is dissolved add a quarter-pint of cream; wring it through a tammy and pour into a clean tin or dish to a quarter of an inch thick, sprinkle in a little finely-chopped parsley; leave until set, then stamp out and use.

Tomato Aspic For Timbal A La Palmeira

Take three or four raw ripe or tinned tomatoes, pound them till smooth, then add a few drops of carmine, a tablespoonful of strained lemon-juice, a dust of coralline pepper, half-pint of aspic jelly in which five or six sheets of gelatine have been dissolved; tammy, and set the same as the aspic cream.

Border For Timbal A La Palmeira

Line a Breton border with aspic jelly, and fill it up with sliced tomatoes and pieces of cooked artichoke bottoms; set with more aspic, then, when cold, dip into hot water, turn out and use.

Escalopes Of Pigeons A La Lisbonne Escalopes De Pigeon A La Lisbonne

Pick, singe, and bone a Bordeaux pigeon; then prepare a farce (vol. i. page 124) and spread it on the table; smooth it over with the hand, which should be occasionally dipped in cold water (as this makes the farce bind together and cut quite smooth and firm), and place in the centre of it some slices of pate de foie gras, and here and there little strips of truffle and cooked button mushrooms; roll up into a round form and place it in the pigeon. Lightly butter a piece of clean cloth, roll the bird in it, and tie it up tightly in the form of galantine. Put in a stewpan about three pints of boiling light stock, add the bones of the pigeon and one or two sliced peeled onions, one sliced carrot and turnip, a few strips of celery, a bunch of herbs, eight peppercorns, and two or three cloves; put the bird in the pan and allow the contents to simmer gently for about one hour; then take up the pigeon and retie it, and set it aside till cold. Then remove the cloth, and cut the pigeon into slices about a quarter of an inch thick; place these on a dish and mask them with Aspic cream (vol. i.); let this set, then garnish with a little cut truffle, set this with a little liquid aspic, then trim and dish up on a block of aspic jelly; garnish with a macedoine of cooked vegetables that are strained and seasoned with a little salad oil, tarragon and chilli vinegar, and a little chopped tarragon; serve for an entree or second course, or any cold collation.