Asparagus For Turban A La Jessamine

Take some cleansed asparagus, and cut it in lengths of about one inch, cook it till tender, then drain and mix with some boiling sauce as below; the prepared asparagus can be used if liked. For the sauce, take one and a half gills of good clean consomme, bring it to the boil, with one finely-chopped eschalot; then stir into it not quite half an ounce of arrowroot that is mixed with a wineglass of cooking sherry, stir till boiling, then use.

Cucumber For Turban A La Jessamine

Cut some raw fresh cucumber into slices about a quarter of an inch thick, stamp out into rings, put into a pan with cold water seasoned with salt, boil till tender, then take up and drain and place in a buttered saute pan; then, with a forcing bag and small plain pipe, fill the spaces with some of the farce, press well to the cucumber; garnish the farce alternately with little stamped-out rounds of French red chilli and truffle, place a buttered paper over and cover with boiling water, put the pan on the stove, watch the water reboil, draw aside and poach for five minutes, take up on a hair sieve to drain, and then use.

Little Bombs A La Beatrice Petites Bombes A La Beatrice

Butter some little bomb or dariol moulds, and line them with white farce (vol. i. page 36), using a forcing bag and large plain pipe for the purpose; make a little well in the centre of each with the finger (which should be occasionally dipped in warm water), working the farce round the mould. Nearly fill the spaces thus formed with tendons from a calf's foot (see recipe, ' Tendons in Little Cases a l'Estragon'); cover this over with a little more farce, smooth over the top of each with a wet warm knife, place the moulds in a pan on a fold of paper, and surround them with boiling water to three-parts the depth of the moulds. Watch the water reboil, then draw the pan to the side of the stove, and let the contents steam for about twenty minutes. Then turn them out, roll in fine sifted flour, dip each in whole beaten-up raw egg, and then into freshly-made white breadcrumbs, and fry them in clean boiling fat till a nice golden colour. Dish them up on a border of farce or potato, pour Veloute sauce round them, and sprinkle on each a little lobster coral; place peas, or cucumber, or a puree of spinach in the centre, garnish with little sprigs of chervil, and serve for an entree.

Jubilee Quenelles Quenelles A La Jubile

Prepare a farce as in vol. i. page 109, and with it fill some quenelle moulds that have been buttered; make a well in the centre of each, and put in the opening a small teaspoonful of garnish as below; cover over with a little more of the farce, smooth over with a hot wet knife, and poach in boiling water for fifteen minutes. Turn out on a cloth and dish up on a border of potato or farce as shown in the engraving, cover with Veloute sauce (vol. i.), and garnish the top of each quenelle with a little crown-shaped quenelle coloured partly with carmine and garnished with cut truffle. At the corners of the dish arrange some cooked peas or other vegetable.