Puree Of Chicken For Patties A La Mancelle

Take for ten to twelve patties half a pound of cooked chicken and pound it till smooth with one ounce of fresh butter, a little coralline pepper and salt, two tablespoonfuls of thick Bechamel sauce (vol. i.), two hard-boiled yolks of eggs, six raw bearded oysters and a tablespoonful of cream; rub all together through a fine wire sieve, make hot in the bain-marie and use as directed above.

Ragout For Patties A La Mancelle

Put into a stewpan two raw fresh eggs, a tablespoonful of Tomato butter (vol. i.), half an ounce of fresh butter, a little salt and pepper; stir over the fire in the bain-marie till the mixture thickens, then mix with it three or four cooked button mushrooms, one truffle, five or six raw bearded oysters that are cut up in dice shapes, and a few drops of strained lemon juice; then use.

Rissoles A La Richmond Rissoles A La Richmond

Blanch half a set of Calf's Brains (vol. i.), drain and rub them through a wire sieve, mix them with four ounces of cooked chicken that has been pounded with an ounce of fresh butter and rubbed through a wire sieve, add to it a tablespoonful of Bechamel sauce (vol. i.), the same of grated Parmesan cheese, a teaspoonful of raw green chopped parsley, a good pinch of Marshall's Coralline Pepper, a teaspoonful of Liebig Company's Extract of Meat or warm glaze, a pinch of salt, and one small peeled and finely-chopped eschalot, and mix all together into a smooth paste. Make some rounds of puff paste as for ' Rissoles of Mutton,' and put about a teaspoonful of the prepared mixture on a round of paste; cover with another round of paste, and finish as for 'Rissoles of Mutton,' putting sufficient in a frying-basket to cover the bottom, and fry them in clean hot fat till a nice brown colour and quite crisp, which will take about ten minutes. Dish up in a pile on a dish-paper, garnish with Fried Parsley (vol. i.), and serve for an entree for dinner or luncheon.

Rissoles Of Mutton Rissoles De Mouton

Take about a quarter of a pound of tender cold roast mutton - the remains of a joint will do - cut it up in very tiny dice shapes; put four good tablespoonfuls of Brown sauce (vol. i.) in a stewpan with a small eschalot chopped up fine, and half an ounce of glaze; boil these together till reduced about a quarter part, then mix in the chopped meat and set it aside to get cold. Roll out a quarter-pound of puff paste (vol. i.) about the eighth of an inch thick, and cut it in rounds about two inches in diameter; lightly brush each piece over on one side with cold water; place on half the rounds about a teaspoonful of the prepared meat, cover these over with the other rounds of paste, putting the wetted sides towards each other; press the edges together with the fingers, which should first be dipped in a little dry flour; dip each rissole in whole beaten-up egg, and then into freshly-made white bread-crumbs; fry in hot, clean mutton fat till a nice brown colour, and the paste is well puffed up. Take up and dish in a circle on a napkin or dish-paper, and fill up the centre with fried parsley (vol. i.) and serve hot.