Raviolis With Spinach A La Grecque Raviolis Aux Epinards A La Grecque

Take a half-pound of Spinach puree (vol. i. page 262) and a quarter-pound of Raviolis paste (vol. i. page 221), roll the latter out in the usual way, and place on some of the pieces about a saltspoonful of the spinach puree; wet a similar piece of the paste with cold water, and then close it over the pieces with the spinach; press well together, and then put into boiling water seasoned with a little salt, and simmer on the side of the stove for about forty minutes; then strain and arrange on a hot dish, pour over them some Cheese Cream sauce (see recipe), and then brown at once with the salamander; sprinkle over with a little finely-chopped raw green parsley, and serve at once for a second-course or luncheon dish, using while in a boiling state. This forms an excellent meagre dish.

Sparghetti A La Russe Sparghetti A La Russe

Take a quarter-pound of boiled Sparghetti (see recipe), cut up in lengths of about one inch, mix it with four raw or tinned tomatoes that are chopped up small - if the tinned ones are used the liquor must be drained before using - add two ounces of butter mixed with one ounce of fine flour till smooth, a dust of coralline pepper, a pinch of salt, and a saltspoonful of French mustard; boil together for about fifteen minutes, then add two ounces of grated Parmesan cheese, reboil, then turn out on a hot dish and sprinkle over it a little chopped cooked lobster or prawns or shrimps; serve while quite boiling for luncheon or second course, or as a meagre dish.

Pilau A La Grecque Pilau A La Grecque

Take half a pound of Patna rice, blanch it and wash well in cold water, put it back in the stewpan with two ounces of warm butter and one and a half pints of light stock, put a bunch of herbs on the top, cover with a buttered paper and simmer gently till tender, which will take about an hour, adding a little more stock if needed. Then turn out some of the rice to form a border; put the ragout in the centre, then pour round the edge of the dish a puree of tomatoes (vol. i.), and sprinkle over a little saffron shreds and raw chopped parsley, and some thinlv-cut slices of raw lemon all round as a border. Serve for luncheon or dinner.

Ragout For Pilau A La Grecque

Take some cold game or poultry, cut in neat dice-shapes, and season with salt and one and a half ounces of grated Parmesan cheese and a dust of Marshall's Coralline Pepper, and mix together. Take four onions, peel and cut them into tiny dice shapes, two ounces butter, two ounces lean raw bacon cut in dice shapes, fry together till a nice golden colour; mix with one ounce of fine flour, add three-quarters of a pint of good-flavoured stock, and simmer till tender; add the cut chicken, etc, boil up, and use.

Veal Pilau A La Bombay Pilau De Veau A La Bombay

Take a clean stewpan and put about a quarter-pound of butter in it; put one pound of Patna rice into another stewpan, with enough cold water to cover it, with a pinch of salt, let it come to the boil, then strain and wash it and put it into the stewpan with the butter and two finely-chopped eschalots, a bunch of herbs (thyme, parsley, and bayleaf), and two blades of mace. Have two pounds of breast or neck of veal cut up in little neat square pieces, season it with salt and ground ginger and coralline pepper, put it on a greased tin and bake it for about half an hour in a rather quick oven, keeping it well basted; when a nice golden colour put it all into the pan, also half a pound of salt streaky pork or bacon which is cut up in little dice shapes; add two and a half pints of good-flavoured stock, then let it cook on gently for one and a half hours, taking care that the meat and rice do not stick to the bottom of the pan, add about half a pint more stock if needed during the cooking, and, when ready to serve, dish the meat up in the centre and the rice round. Have six or eight Seville oranges peeled and quite free from pith, cut the peel in long thin shreds, put it in cold water with a pinch of salt, let it come to the boil, then strain and use; cut out the pieces of fruit in natural divisions, garnish the edge of the dish here and there with the orange, and peel, and tarragon, and blanched, shredded lettuce that has been boiled in slightly salted water till tender. Serve while quite hot. This can be served as a remove or for a luncheon dish, and game or poultry can be used instead of veal, in which case the bird should be boned and then cut up into little square pieces.