Kromeskies A La Sultan Kromeskies A La Sultan

Take four or five small pigs' feet, and well cleanse them by putting them in a stewpan with sufficient cold water to cover them and just bring to the boil, then strain them and rinse them well in cold water;

P then return them to the stewpan, cover with cold water, season with a little salt, place the pan on the stove, reboil, remove the scum, cover the pan, and simmer the contents for three to four hours. When the feet have split, take them up and leave till somewhat cool, then remove all the bones, fold up the meat neatly and put to press between two plates till quite cold; then cut up into little strips, mix them with two or three cooked button mushrooms and one or two truffles cut in a similar way. Mix these ingredients into the puree prepared as below, divide the mixture into portions of about a dessertspoonful, wrap each portion up in a very thin piece of dry pork caul, dip them into frying batter (see vol. i.), drop them separately into sufficient boiling fat to cover them, and fry them till a pretty golden colour, turning them about while frying that they may become the same colour all over. Take them up with a slice, drain them on a pastry-rack, dish them up on a paper or napkin on a hot dish, garnish with crisply-fried green parsley (see vol. i.), and serve while quite hot and crisp for an entree for dinner or luncheon.

Puree For Kromeskies A La Sultan

Take six ounces of any cold cooked meat, such as rabbit, chicken, or pheasant, pound it with two tablespoonfuls of thick Bechamel sauce (vol. i.), an ounce of glaze, a saltspoonful of Marshall's Coralline Pepper, a pinch of salt, the strained juice of a lemon, and two tablespoonfuls of thick cream; rub through a hair sieve, then add one finely-chopped eschalot, two raw yolks of eggs, an ounce of grated Parmesan cheese, and a teaspoonful of French mustard; mix up together, and use.

Beignets A La Montgardor Beignets A La Montgardor

Put into a stewpan half a pint of water, four ounces of butter, and a pinch of salt and Marshall's Coralline Pepper, bring this to the boil; then mix into it five ounces of fine flour that has been rubbed through a fine sieve, let it cook for ten minutes, giving it an occasional stir. When cooked, remove from the fire, let the mixture cool, then mix in by degrees until it presents a creamy appearance four ounces of very finely-chopped cooked rabbit or chicken, and three ounces of grated Parmesan cheese; put this mixture into a forcing bag with a large plain pipe, and force the mixture out in pieces about the size of a walnut into clean hot fat, and fry till a pretty golden colour. Then take up with a slice, sprinkle with a little finely-chopped green parsley, and dish up on a hot dish on a dish-paper or napkin. Serve for an entree for dinner or luncheon.

Souffle Of Ham (or Tongue) - Souffle De Jambon (on Langue)

Put three and a half ounces of flour into a stewpan with three ounces of butter, a dust of Marshall's Coralline Pepper, about six drops of carmine, a saltspoonful of salt, and four raw yolks of eggs; mix this by degrees with three-quarters of a pint of milk and the strained juice of a lemon and one finely-chopped eschalot; when smooth stir over the fire with a wooden spoon till it boils, add six tablespoonfuls of finely-chopped lean cooked ham or tongue; put a pinch of salt with six whites of eggs, whip them very stiff, and mix this lightly with the above mixture. Well butter a pie or souffle dish, place a band of well-buttered paper round it, standing about five or six inches above it, pour in the souffle mixture, sprinkle the top with a few browned breadcrumbs; break an ounce of butter into pieces, place them here and there on the top of the souffle, bake in a moderate oven for about forty minutes, remove the paper, fold a napkin round the souffle dish; serve on a dish-paper with Veloute (vol. i.) or Capsicum sauce in a sauce-boat. Care must be taken with the souffle, when it begins to colour in the oven a piece of wetted paper should be laid over the band round the tin that it may not get too brown.