Make the pastry first as follows : — Rub the butter thoroughly into the flour, add the salt and yolk of egg, and make into a firm paste with the cold water. Roll out the paste thmly, and line some small patty pans with it ; lay in each patty pan a greased paper, and fill up with rice ; bake them in a moderately hot oven ; when done, remove the rice and paper, and brush over the edges of each little case w^ith egg, and return them to the oven to glaze. Pound together the veal and ham, the butter (melted), and the white sauce, season the mixture rather highly, and pass all through a sieve. When the cases are cold, pile up the meat mixture to a pyramid shape, smoothing it over with a knife. Stick a small sprig of parsley in each casolette, ornament with cochineal butter, using a paper forcer, and garnish the base of each casolette with chopped aspic. Patties of Cold Meat. Flaky pastry. Cold meat, minced, well seasoned, and moistened with gravy or stock.✪ Patties of Cold Meat Line some patty pans with pastry, put in the meat, and cover with a lid of pastry. Decorate the edges, and make a hole in the top. Bake. Chicken Salad. Some cold chicken. Some celery or lettuce. Mayonnaise sauce. For Garnish : — Capers. Anchovies. Hard-boiled eggs. Beetroot.✪ Chicken Salad Cut the meat into dice, and mix with it half its bulk of celery, cut into small strips or dice ; pour over a little oil and vinegar, season it, and let it stand until just before serving. This improves the flavour. When ready to serve, mix sufficient Mayonnaise sauce with the chicken and celery to moisten it. 154 Arrange the chicken mixture on a dish, the hig-hest part in the centre, pour over the remainder of the Mayonnaise dressing to completely cover the chicken. Garnish with the slices of egg*, beetroot, capers, ancho- vies, and celery or lettuce, in any pretty design. Croustades of Veal or Chicken. . ... ... 6 or 8. 4 oz. I oz. 2 1 gill- 2 tablespoonfuls. a tiny piece. to taste. Croustades Minced veal or chicken mixed with a little ham Butter Flour Milk or white stock Cream ... Mace Pepper and salt A squeeze of lemon.✪ Croustades of Veal or Chicken Make six or eight croustades in the following manner : Take a loaf of baker's bread, cut slices about two inches thick, and out of these slices cut rounds about two inches in diameter. Scoop out the centres, leave sides and bottoms half to three-quarters of an inch thick. Dip the croustades in milk or thin cream. Drain them. Fry in hot fat (p. 7), and w^hile quite hot fill with the meat prepared as follows : — Melt the butter in a pan, add the flour, milk or stock, and mace ; boil well. Stir in the meat, cream, and seasoning ; let it heat thoroughly, but not boil. Lastly stir in the lemon juice. Pile high in the croustades and serve very hot. Omelets and Soufflees. There may be almost endless variety in Omelets and Soufflees, but in all cases the following* rules should be observed : — OMELETS. The eggs and butter must be fresh. The omelet pan should be kept very clean and used for omelets only, and must not be too large. The mixture must be put into the pan as soon as the butter bubbles, and before it browns. It must not be allowed to become too brown, nor to stick to the pan. The omelet must be served the moment it is ready. SOUFFLEES. The whites and yolks of the eggs must be beaten separately.

AI-modernized reading of the original text

Make the pastry first as follows : — Rub the butter thoroughly into the flour, add the salt and yolk of egg, and make into a firm paste with the cold water. Roll out the paste thmly, and line some small patty pans with it ; lay in each patty pan a greased paper, and fill up with rice ; bake them in a moderately hot oven ; when done, remove the rice and paper, and brush over the edges of each little case with egg, and return them to the oven to glaze. Pound together the veal and ham, the butter (melted), and the white sauce, season the mixture rather highly, and pass all through a sieve. When the cases are cold, pile up the meat mixture to a pyramid shape, smoothing it over with a knife. Stick a small sprig of parsley in each casolette, ornament with cochineal butter, using a paper forcer, and garnish the base of each casolette with chopped aspic. Patties of Cold Meat. Flaky pastry. Cold meat, minced, well seasoned, and moistened with gravy or stock. Line some patty pans with pastry, put in the meat, and cover with a lid of pastry. Decorate the edges, and make a hole in the top. Bake. Chicken Salad. Some cold chicken. Some celery or lettuce. Mayonnaise sauce. For Garnish : — Capers. Anchovies. Hard-boiled eggs. Beetroot. Cut the meat into dice, and mix with it half its bulk of celery, cut into small strips or dice ; pour over a little oil and vinegar, season it, and let it stand until just before serving. This improves the flavour. When ready to serve, mix sufficient Mayonnaise sauce with the chicken and celery to moisten it. Arrange the chicken mixture on a dish, the hig-hest part in the centre, pour over the remainder of the Mayonnaise dressing to completely cover the chicken. Garnish with the slices of eggs, beetroot, capers, anchovies, and celery or lettuce, in any pretty design. Croustades of Veal or Chicken. . ... ... 6 or 8. 4 oz. I oz. 1 gill- 2 tablespoonfuls. a tiny piece. to taste. Croustades Minced veal or chicken mixed with a little ham Butter Flour Milk or white stock Cream ... Mace Pepper and salt A squeeze of lemon. Make six or eight croustades in the following manner : Take a loaf of baker's bread, cut slices about two inches thick, and out of these slices cut rounds about two inches in diameter. Scoop out the centres, leave sides and bottoms half to three-quarters of an inch thick. Dip the croustades in milk or thin cream. Drain them. Fry in hot fat (p. 7), and while quite hot fill with the meat prepared as follows : — Melt the butter in a pan, add the flour, milk or stock, and mace ; boil well. Stir in the meat, cream, and seasoning ; let it heat thoroughly, but not boil. Lastly stir in the lemon juice. Pile high in the croustades and serve very hot. Omelets and Soufflees. There may be almost endless variety in Omelets and Soufflees, but in all cases the following* rules should be observed : — OMELETS. The eggs and butter must be fresh. The omelet pan should be kept very clean and used for omelets only, and must not be too large. The mixture must be put into the pan as soon as the butter bubbles, and before it browns. It must not be allowed to become too brown, nor to stick to the pan. The omelet must be served the moment it is ready. SOUFFLEES. The whites and yolks of the eggs must be beaten separately.

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