Little Patties A La Montrose Petite Pates A La Montrose

Lightly butter some little barrel moulds, and line them with short paste (vol. i.), fill them with a ragout prepared as below and close the tops in with a little round of the same paste, leaving a small hole in the centre; put the moulds into a moderate oven and bake till a pale golden colour; then remove and leave in the moulds till cold. Have some wellflavoured cool clarified gravy and fill up each barrel with it, using a small funnel for the purpose, and if served cold, garnish the top of each with chopped aspic jelly. Dish on a paper or napkin, and serve for luncheon, ball supper, races, shooting parties, etc. They can be served as a hot dish if liked, and may also be filled with any kind of cold game or poultry or mutton.

Ragout For Patties A La Montrose

Take some cold game or poultry, or roast mutton, beef, or lamb, and cut it into dice shapes, mix with it a very little good stock to moisten it, and a little cooked button mushrooms, truffle, ham, or foie gras may be added.

Gravy For Patties A La Montrose

Take one ounce of glaze, mix it with half a pint of aspic jelly or consomme that is in a stiff jelly, boil up with a finely-chopped eschalot, one fresh mushroom chopped, a teaspoonful of chopped parsley, then use when cooling. This may be flavoured with a wineglassful of sherry if liked.

Potato And Onion Pie Pate De Pommes De Terre Et Oignons

Take some peeled and finely-sliced onions and potatoes, allowing half a pound of onions to one pound of raw potatoes; fry the onions in butter or dripping till a pale golden colour, and season them with pepper and salt. Take three ounces of finely-chopped beef suet, three ounces of chopped lean ham or bacon, the same of finely-chopped cooked chicken, and mix with this a dessertspoonful of finely-chopped raw parsley. Have a pie dish slightly greased, arrange the potatoes and onions alternately in this, sprinkle over each layer a little of the chopped meat, etc, and continue these layers till they form quite a pile; fill up the dish with good light gravy or stock; wet the edges of the dish with cold water, and put a strip of puff paste (vol. i.) the size of the rim round the edges. Wet the upper side of this, then cover the whole of the pie with puff paste about half an inch thick; press this well to the band of the paste, trim the edges evenly, brush over with whole raw beaten-up egg, mark in any pretty design with a small knife, scallop the edges, stand the pie in a baking-tin, pour water in this to about an inch in depth, and bake the pie in a moderate oven for one and a half to two hours; then take up and serve hot on a paper or napkin as a remove.

Twice Laid

Take a well-buttered pie dish, sprinkle it all over with some finely-chopped eschalot, cooked lean ham, parsley, thyme, and bayleaf. Take some cold cooked fish, such as cod, salmon, etc, pull it into pieces, and for one and a half pounds of fish take six hard-boiled eggs and twelve filleted anchovies cut up in tiny squares. Take a pint and a half of thick Soubise sauce (vol. i.), pour a layer of it on the bottom of the dish, sprinkle over the sauce some grated Parmesan cheese, and on this arrange a layer of the fish and egg, then another of the sauce, and so on until the dish is almost full; sprinkle over the top seasoning in the same manner as the dish was seasoned, cover over the top with a crust of potatoes (see recipe, 'Poisson a la Creme'), brush over with whole beaten-up raw egg, garnish with little fancy shapes of puff paste (vol. i.), place it on a baking-tin, and cook in a quick oven for forty to sixty minutes, when it should be a nice golden colour. Serve on a dish on a paper or napkin in a perfectly boiling state for dinner or luncheon. Any remains of cold fish, poultry, or meat can be utilised in the same way.