Ham Puree For Croustades A La Ventienne

Take four ounces of lean cooked ham, two hard-boiled yolks of eggs, one tablespoonful of thick Bechamel sauce (vol. i.), a few drops of liquid carmine, a dust of coralline pepper, and an ounce of butter ; pound all together, rub through a fine sieve, rewarm, and use.

Little Croustades A L'italienne Petites Croustades A I'italienne

Put half a pound of Carolina rice in a stewpan with sufficient cold water to cover it; bring to the boil, then strain off the water, rinse the rice in cold water, and put it back into the stewpan; pour over it the puree of two raw tomatoes, an ounce and a half of butter, one and a half pints of chicken, veal, or rabbit stock that is lightly coloured with carmine ; stand the pan on the stove, and when the contents boil place a buttered paper over, and let them cook for about one hour, when the rice should be quite tender and nearly dry. Butter some little dariol moulds and fill them with the prepared rice; set them aside till cold and firm, then turn out of the moulds, roll them in fine flour and then into whole beaten-up raw egg and then freshly-made white bread-crumbs, and with a plain round cutter make an incision about one-eighth of an inch deep in the top of each croustade, leaving a rim about a quarter of an inch wide; place them in a frying basket, put them in boiling fat, and fry them till a pretty golden colour; then remove the tops, scoop out the centres, and when ready to serve fill them, using a forcing bag with a large plain pipe for the purpose, with a ragout of any nice cooked meat, either veal, rabbit, chicken, sweetbread, or calf's brains, and a little truffle and 'mushroom; mix this with thick creamy Veloute sauce (vol. i.). When the croustades are full have two or three whites of eggs whipped stiff, with a pinch of salt, and cover up the tops of the croustades (as in engraving) with it, using a forcing bag and large rose pipe for the purpose; then sprinkle with a little blanched and finely-chopped pistachio, and put into the oven to dry for six to eight minutes, when they should be a pale fawn colour. Dish up in a circle, and serve plainly or with Tomato butter (vol. i.) round the base as an entree for dinner.

Crepinettes Of Duck With Peas Crepinettes De Caneton Aux Petits Pois

Take half a pound of cold duck (any left from a previous meal will do for the purpose), cut it up into Julienne shreds about an inch long; similarly cut six or eight cooked button mushrooms and two or three truffles. Put into a stewpan one large chopped eschalot, a teaspoonful of Liebig Company's Extract of Meat, one and a half gill of Brown sauce (vol. i.), one washed and chopped fresh mushroom, and a wine-glassful of sherry; reduce to half the quantity, then add the cut duck, etc, to it and set aside on ice till cold; divide into quantities of about a dessertspoonful each and wrap each in a small square cleansed and dried piece of pork caul, folding the caul well over the ends to keep the mixture in; dip each into finely-sifted flour and into whole beaten-up raw egg twice, and fry them in clean boiling fat till a nice golden colour. Then take up and drain, sprinkle over some with raw chopped green parsley and some with finely-chopped lean cooked ham or tongue; dish them up on a border of potato, with peas in the centre, and a good Espagnol sauce (vol. i.) round the base, and serve for an entree for dinner or luncheon.