Cucumber Farced With Marrow Concombre Farci Au Moelle

Peel a nice fresh cucumber and cut it in lengths of about one and a half inches, stamp out the core by means of a plain round vegetable cutter, then put the pieces of cucumber into a stewpan with cold water and a little salt and bring to the boil, rinse and put them into boiling water to cook for ten to fifteen minutes, and put aside on a sieve to cool, then farce each piece with beef marrow, and when this farce is quite set roll the pieces separately in fine flour, then dip them in whole beaten-up egg, and then into freshly-made white breadcrumbs; repeat this twice, roll carefully till smooth, and place in a frying basket, and fry in clean boiling fat till a pretty golden colour; dish up on a hot dish, and serve as a vegetable for dinner, luncheon, or for a second course. Dish with a puree of spinach (vol. i.) or any nice green vegetables in the centre, and a creamy Soubise sauce (vol. i.) round the base.

Marrow For Farcing Cucumbers

Put four tablespoonfuls of Tomato sauce (vol. i.) in a stewpan with a chopped eschalot, a quarter of an ounce of glaze and half a wineglassful of sherry; reduce to half the quantity, then let it cool a little and mix into it the marrow that is. cut up in little dice shapes and sprinkled with a little freshly-chopped parsley; allow it to set before using.

Braised Lettuce Laitue Braisse

Trim and well wash some fresh lettuces and tie them up separately, put them into a stewpan with cold water to cover them, season with a little salt, and bring to the boil, then strain and rinse in cold water, press them well and put them into a stewpan with a pat of butter and fry for fifteen to twenty minutes; then add about a quarter-pint of good stock, and braise them till tender, and when cooked take them up and cut each into four or six pieces, press these out and put them on fried croutons, lightly brush them over with a little warm glaze, and use for a second-course dish or for garnishing braised meats or poultry.

Dormers With Lettuce A La Turque Dormers Au Laitue A La Turque

Take about one and a half pounds of the lean part of a loin or neck of mutton, free it from skin, cut it up into tiny dice with one large very finely-chopped raw onion, a teaspoonful of finely-chopped raw green parsley, a quarter of a pound of plainly boiled Carolina rice, a salt-spoonful of Marshall's Coralline Pepper; a little salt, two whole raw eggs and a quarter-pint of good Espagnol sauce (vol. i.); stir these well together, then take two or three fresh, washed and dried long lettuces that have been blanched only, remove the tender and best leaves, and dry them in a cloth, and lay out on the table; place in each leaf about a dessertspoonful of the farce that has been rolled up in a little square piece of raw thinly-cut fat bacon, roll up the lettuce and tie each with a thin piece of string, being careful to well wrap in the ends so as to secure the farce. Put in a buttered stewpan two peeled and sliced onions, one carrot, a few strips of leek and celery, a bunch of herbs, a blade of mace, and about a dozen peppercorns tied in a piece of muslin; put the dormers in the pan, cover with a well-buttered paper, put the lid on the pan, place it on the stove, and let the contents fry for about fifteen minutes; then add a wineglassful of sherry and half a pint of good-flavoured thin Brown sauce (vol. i.); let these simmer on the side of the stove for an hour and a half, during which time add a little more sauce as that in the pan reduces, then take up the dormers, remove the fat entirely from the liquor, and add a little more brown sauce if needed, then remove the strings, brush over with a little warm glaze, and dish up the dormers on a puree of potatoes that is formed into a border by means of a forcing bag and large rose pipe; fill up the centre with some cooked slices of tomato, and serve for an entree for dinner or luncheon. Strain the sauce, and pour it round the base.