Little Pastry Straws A La Verdun Petites Pailles De Patisserie A La Verdun

Take a quarter of a pound of puff paste (vol. i.) and roll it out about one-eighth of an inch thick, cut it in strips about one and a half inches wide and three inches long, and place them on a wetted baking-tin, then brush over one side of these strips with cold water. Arrange a little roll of puree prepared as below on half the number, leaving about a quarter of an inch of paste all round; then take the remaining pieces of the plain paste and place them over the pieces with the puree; close these together and brush all over with a little whole beaten-up raw egg; mark the top of the paste in any pretty design with a knife; then put them in a quick oven and bake till a pretty brown colour, which will take twenty-five to thirty minutes. When cooked, dish up on a hot dish on a dish-paper, and serve for a hot savoury. These may also be served when cold for a ball supper, etc.

Puree For Little Pastry Straws A La Verdun

For fourteen to sixteen persons, take six well-boned Christiania anchovies and three of Kruger's marinaded fillets of herrings; pound them with three hard-boiled yolks of eggs; then rub them through a fine wire sieve, and put the prepared puree into a basin, mixing with it one and a half ounces of freshly-made white breadcrumbs, one and a half ounces of fresh butter, and a teaspoonful of finely-chopped parsley; when well mixed up together, use as directed above. This puree is also very nice for serving on toast or little croutons of bread.

Pompadours A La Stanley Pompadours A La Stanley

Line the outsides of some pompadour tins with puff paste (vol. i.), that is rolled out about an eighth of an inch thick, then stamp out with a round cutter, press the edges well together, and stick with a little cold water; brush the tops over with a little whole beaten-up raw egg, place them at a good distance from each other on a wet baking-tin, and bake in a moderate oven till a nice golden colour. When cooked, take up and let them cool a little, slip out the tins and put the cases on a pastry rack till cold, then fill them with the ragout prepared as below, using a forcing bag with a large plain pipe for the purpose; when this is set, mask them alternately with brown- and salmon-coloured Chaudfroid (vol. i.), pour over each a little cool aspic jelly; dish up on a dish-paper, garnish with raw green parsley, and serve for a second-course or luncheon dish, or for any cold collation.

Ragout For Pompadours A La Stanley

Put into a stewpan two peeled and finely-sliced onions and fry them with an ounce of butter till a good brown colour, add one ounce of glaze, the same of Marshall's Curry Powder, and the same of chutney, half a pint of good gravy, and the liquor and beards of twelve sauce oysters; boil altogether till tender, then mix in four or five sheets of Marshall's gelatine, and when this is dissolved add six boned and pounded Christiania anchovies; then rub through a tammy or fine wire sieve. Add to this puree twelve raw bearded sauce oysters that are cut in little dice shapes, half a pint of stiffly-whipped cream, and a dust of Marshall's Coralline Pepper; when beginning to set put into a forcing bag with a large plain pipe, and use.