Cucumber For Creams A L'ambassadrice

For garnishing the dish, take some peeled cucumber cut into olive shapes, cook till tender, mix with a little warm butter, a dust of castor sugar, and use.

Ambassadrice Sauce For Creams Of Rabbit

Make a pint of Veloute sauce (vol. i.), using the stock from the rabbit bones, season it with one ounce of grated Parmesan cheese, the juice of a lemon, and half a gill of cream; colour to a very pale salmon colour with a few drops of carmine, boil up, tammy and use.

Croustade Of Game A La Normande Croustade De Gibier A La Normande

Prepare half a pound of short paste (vol. i.) and line a buttered croustade mould with it about one-eighth of an inch thick; trim the edges of the paste neatly, then line it with a buttered paper, and fill up the inside with raw rice or any other dry grain, place it in a moderate oven for about twenty-five to thirty minutes, then remove the paper and rice; return the croustade to the oven, and let it dry well inside. When ready to serve, remove the pegs which fasten the mould, and take the latter off the croustade, dish up, and fill up the centre with a ragout made from any kind of cold game (or poultry can be used if liked), adding to half a pound of the game one or two truffles, if you have them, cut in slices, four or five cooked button mushrooms, and a little Financiere may be used; mix these ingredients into a good thick Salmis sauce, make hot in the bain-marie, and then fill up the croustade; garnish the edge of this with a puree of game or poultry livers (see liver farce for 'Turban a la Bonanza') and little fancy rings of paste, and then arrange some savoury custard (see recipe) on the top in the form of an inner ring, and serve hot with a little of the sauce round the base of the dish, and a little of the liver puree with a few of the paste rings at each end.

Little Croustades Of Game A La Bristol Petites Croustades De Gibier A La Bristol

Line some little fluted dariol moulds very thinly with short paste (vol. i.) about one-eighth of an inch thick, pressing this well into the shape of the moulds; trim off the edges neatly, and then line the insides with buttered paper; fill up the papers with raw rice, and bake in a moderate oven for about forty minutes; when cooked remove the rice and the papers from the paste cases, and put the latter back into the oven; leave them to dry, and when ready to use very lightly brush over the outsides with raw white of egg that has been mixed up with a fork, using as little as possible; then sprinkle over the cases finely-chopped parsley, and fill up the insides with a ragout of game, and arrange on the top of the ragout, by means of a forcing bag and rose pipe, a little liver farce (see recipe Turban a la Bonanza'), then place round the edges of the croustades little rings made from the short paste and masked in the same way as the cases. Dish the cases on a hot dish on a dish-paper and serve. Use for an entree for dinner or luncheon.