The art of cooking

Drop in upon this the egg together with a tablespoonful of the stock, and when the whole has been well mixed [illustration: gZ ENTREMETS] gZ ENTREMETS,. together, separate it into equal quantities, put a portion into each of the cups and press it snugly down upon the maccaroni with the blade of a knife. Each tin or cup must be now covered with a small piece of kitchen paper and all placed in a shallow saucepan in which there is boiling water sufficient to reach half way up their sides, when the saucepan should be covered and the timbales allowed to cook very slowly for one hour, boiling water being added from time to time to keep the quantity the same. Five minutes before the hour expires the butter and flour must be mixed together in a small saucepan, to which add the stock and when this mixture boils add the remainder of the catsup and the Worcestershire sauce, also the remainder of the pepper and salt, and allow all to cook for two minutes. When the timbales are done, turn them carefully out in regular order upon a large, deep platter, and pour the sauce around them, taking care not to spatter the tops. Notes — In using catsup, caution should be exercised in the use of salt, as all catsups are highly salted in preparation. Fresh beefsteak may also be used for this dish, with the difference that uncooked meat will require a little more time over the fire. Filet of Beef, iTirith sauce Hollandais. — One and one-half pounds of filet of beef, one pound of potatoes, yolks of two eggs, one tablespoonful of cold water, one tablespoonful of cream, one ounce of butter, one-half tablespoonful of lemon-juice, one-half teaspoonful of pepper, one-half teaspoonful of salt. The filet must first be cut into slices nearly an inch in thickness, place them then upon a slightly greased grid-[illustration: CUTLETS À-LA-MARÉCHAL] CUTLE TS X-LA^MARECHAL. iron and boil over a clear fire for seven minutes, turning them constantly meantime. Take then a small tin saucepan, put into it the yolks of egg, pour over them the cold water, and whisk until well mixed, with two forks or an egg whisk. Add the cream, lemon-juice and butter, season with a very little of the pepper and salt, and place the saucepan either in a larger saucepan of boiling water, or over a very slow fire, and whisk the contents until the butter melts, and it rises to a froth. The slices of beef must now be arranged on a dish in a circle, the end of one piece being made to lap upon the other until the circle is complete, when the sauce should be poured over, and the whole garnished with a sprinkling of chopped parsley. • Around the meat there should be now placed a row of potato balls, which must be prepared in the following manner : Pare and wash the pound of potatoes, and cut from them with a French vegetable cutter, as many balls as the potatoes will furnish. Dry the balls well in a towel, and throw them into hot clarified fat or lard, for four minutes. When fried, drain them for a moment upon a piece of kitchen paper, and transfer them to the dish. Cutlets à-la-Maréchal. — Five mutton cutlets, one dessert spoonful of parsley, two ounces of veal, one saltspoonful of nutmeg, one tablespoonful of cream, one-half teaspoonful of salt, one-half teaspoonful of pepper, one-half dozen mushrooms, two tablespoonfuls of bread crumbs, one egg, two ounces of clarified fat. Chop the veal very finely, and pound it in a mortar ; rub it when pounded, through a wire sieve, and add to it the chopped parsley, season with a very little pepper and salt, and flavor with the nutmeg, and stir all to a consistency with the cream. Take the cutlets and trim them neatly, leaving on a part of the fat, and roll them in the ^gg which must have been previously beaten.