Sauce For Little Creams Of Asparagus A La Montreuil

Put the bones and skin of the chicken into a stewpan with a bunch of herbs, one or two sliced onions, six or eight peppercorns, two wineglassfuls of white wine, any stalks from the asparagus, the juice of one lemon, a pinch of salt, and enough cold water to cover the bones; put the pan on the stove, bring the contents to the boil, skim, and boil steadily for about one hour, then strain and free from fat. Put into another stew pan one and a half ounces of butter, and one ounce of the best arrowroot, mix these together till smooth, then add three-quarters of a pint of the liquor from the bones, stir together till it boils, then wring through a clean tammy, and use.

Little Cases A La Florence Petites Caisses A La Florence

Remove the fish from a nice fresh dried haddock, and rub it through a coarse wire sieve, then add to each half-pound the puree of four Christiania anchovies, two ounces of grated Gruyere cheese, and a quarter of a pint of cream, a dust of coralline pepper, and two ounces of warm butter. Mix up together in a basin, and put it in a forcing bag with a plain pipe and three-parts fill some little china cases with it; moisten the top of each with a little cream, fill up the cases, by means of a forcing bag and large rose pipe, with whipped white of egg that is seasoned with a pinch of salt, a dust of coralline pepper and grated Parmesan cheese; place them on a baking-tin in the oven for about fifteen minutes; take up the cases and serve on a hot dish on a paper, and use for an entree or second-course dish.

Little Baskets A La Toulouse Petites Corbeilles A La Toulouse

Thinly line both portions of some little basket moulds with short paste, as for pies (vol. i.), trim the edges and line them with buttered papers; fill them up with raw rice, and bake in a moderate oven till a nice golden colour; then remove the rice and return the cases to the oven to dry; join the two parts together with a little flour that is mixed with raw white of egg and coloured with saffron, and dry in the oven, and just before serving brush the outside of the basket over with a little raw white of egg, and sprinkle with finely-chopped parsley. Prepare a ragout as below, and fill the baskets with it; sprinkle lightly with coralline pepper, dish up on a hot dish-paper, and serve at once.

Ragout For Little Baskets A La Toulouse

Finely slice some pieces of cooked chicken, sweetbread, and calves' brains, a little truffle and cooked button mushrooms; mix with a good thick Supreme sauce (vol. i.), make hot in the bain-marie, and use.

Timbal A La Saint Agnes Timbale A La Saint Agnes

Butter a timbal mould and ornament it with star-cut shapes of tongue and truffle, pressing these well to the side of the mould; fill up the inside with farce prepared as below, and knock the mould well on the table so that the mixture sinks well into the shape; stand the mould in a stewpan on a fold of paper, surround it with boiling water to about three-parts the depth of the mould, watch the water reboil, place the cover on the pan, and let the contents poach for thirty-five to forty minutes; then take up, turn out the timbal on to a hot entree dish, pour the prepared sauce round and serve at once while quite hot.