Little Cases A La Breteuil Petites Caisses A La Breteuil

Prepare, for six to eight persons, a quarter of a pound of puff paste, and cut it in lengths about two and a half inches by one and a half inches wide and a quarter of an inch thick; place these pieces on a wetted baking-tin, brush them over with whole beaten-up raw egg, and mark the top of each strip with a pointed knife about half-way through the paste, making a border about a quarter of an inch from the sides all round; this will allow the oblong inner piece to be removed when cooked; put into a moderate oven and bake for fifteen to twenty minutes, then remove the inner portions and fill up the cases thus formed with a ragout prepared as below. Slightly season some stiffly-whipped cream with salt and a dust of coralline pepper, put it into a forcing bag with a rose pipe, and arrange a little of the mixture on the top of each case in the form of a leaf; sprinkle with a little lobster coral and hard-boiled yolk of egg, dish on a hot dish on a dish-paper or napkin, and serve for a luncheon or second-course dish or for a cold collation.

Ragout For Little Cases A La Breteuil

Put into a stewpan four large tablespoonfuls of thick cream, one ounce of fresh butter, three raw yolks of eggs, a pinch of salt, a dust of coralline pepper, and a salt-spoonful of French and the same of English mustard mixed with a dessertspoonful of strained lemon juice; stand the stewpan in the bain-marie and stir the contents until they thicken, then add the hard-boiled yolks of four eggs that have been rubbed through a wire sieve, the half of a cooked lobster that has been chopped fine, and two boned anchovies that have been rubbed through a sieve; let these ingredients get hot, put them into a forcing bag with a plain pipe and fill up the cases.

Gnocchi A La Francaise Gnocci A La Francaise

Put into a stewpan half a pint of water, four ounces of butter, a good pinch of salt and coralline pepper, a tiny dust of ground mace or cinnamon, two very finely-chopped eschalots; bring to the boil, then add five ounces of fine flour, and stir quickly into a paste; then mix into it two large well-beaten-up raw eggs, one ounce of warm glaze, two ounces of grated Parmesan cheese. When well stirred and quite smooth put the mixture into a forcing bag with a large plain pipe and force out, cutting with a knife into lengths of about one inch, and allowing them to drop from the knife into a stewpan containing boiling water seasoned with salt; bring the contents of the pan to the boil, then draw aside and poach for about fifteen minutes, and drain on a hair sieve. Take an entree dish, butter it, and place a layer of Cheese Bechamel (see recipe) on the bottom of it, then place a layer of the Gnocchi, repeating the layers till the dish is full to within half an inch of the top, lastly putting some sauce; then cover with Cheese Cream sauce (see recipe), and stand the tin containing the Gnocchi in a tin with boiling water; put into a hot oven for fifteen to twenty minutes, and when a good brown colour sprinkle over it some French capers, and serve on a dish on a paper or napkin for luncheon or second course while quite boiling.