Timbal A La Jardiniere Timbale A La Jardiniere

Line a fancy border mould, as shown in design, with aspic jelly about the eighth of an inch thick, then garnish it with little fresh sprigs of raw chervil and tarragon, and here and there place in the mould some quarters of hard-boiled eggs that are garnished with strips of French red chilli, and then set in the mould with a little aspic jelly, and fill up the inside of the mould between the egg with a cooked macedoine of vegetables; set this with cool aspic jelly and place on ice till quite firm, then dip the mould into hot water and turn out on a flat cold dish, and fill up the centre of the timbal with any nice cooked meat, such as chicken or other bird that is cut into thin slices and seasoned with Vinaigrette sauce (vol. i.); then by means of a large forcing bag and rose pipe cover over with a good thick Mayonnaise sauce (vol. i.). Serve for a second-course dish, or for luncheon, etc. The macedoine of vegetables is kept ready for use in bottles or tins, and has only to be strained and used, or fresh vegetables can be boiled for them.

Appetit Sild A La Saint-cloud Appetit Sild A La Saint-cloud

Take some small French rolls and cut them into rounds a quarter of an inch thick, fry them in clean boiling fat till a nice golden colour, place them on a hot dish, pour over each some of the prepared puree as below, place on top of the puree two prawns or crayfish bodies (in bottle) that have been warmed in a little butter, sprinkle over them a dust of finely-chopped raw parsley, and serve at once for a breakfast or savoury dish.

Puree For Appetit Sild A La Saint-cloud

Take, for twelve croutes, about twelve appetit sild. four hard-boiled yolks of eggs, a teaspoonful of French mustard, four large sauce oysters pounded with two tablespoonfuls of Tomato sauce (vol. i.), one ounce of butter, and rub through a hair sieve; stir in the bain-marie till the mixture thickens, add a gill and a half of thick cream, the strained oyster liquor, and a dessertspoonful of capers, and use.

Anchovies A La Creme - Anchois A La Creme

Open some Christiania anchovies down the back, remove the bone, head, and tail, place each anchovy on a long crouton of fried bread, allowing one crouton to each person, cover them with a buttered paper, and cook them in a moderate oven for about five minutes; then take up, arrange them en couronne on a hot dish, cover entirely with the sauce as for 'Croutes a la Prusse,' sprinkle over it a little coralline pepper and chopped lax, and serve hot for a savoury or breakfast dish.

Eel In Terrine Anguille En Terrine

Remove the skin and bone from a nice fresh eel, bat it out quite flat with a cold wet chopping-knife, season it with salt, finely-chopped bay-leaf, thyme, parsley, lemon juice, and chopped eschalot; cut up the eel in lengths of about two and a half to three inches, according to the size of the terrine in which the eel is to be cooked; place the eel in layers in the jar very closely together, sprinkle them with sufficient sherry and white wine to just cover them, put one ounce of glaze and a piece of raw fat bacon on the top, place the cover on the jar and stand it in a tin of boiling water to three-parts the depth of the jar, and stand it in a moderate oven for forty to sixty minutes ; then take up and put to press till cold, clean round the top of the jar, replace the lid, and serve on a folded napkin or dish-paper on a flat dish as a breakfast or luncheon dish. This dish will make nice salads, sandwiches, etc and can be kept ready for use at any time.