Recipes for high-class cookery

sauce and the trimmings of the mushrooms, and simmer gently till tender, from one to one and a half hour. Lift it on to the croute of bread, add the yolks and cream to the sauce and thicken them without boiling. Pour this over the sweetbread. Cut the tomatoes in two, scoop out a little of the pulp, season them, and bake in a moderately hot oven. Fill them with the heated peas, and arrange at each end of the sweetbread. CROQUETTES OF SWEETBREAD A LA PARMENTIER. 1 braised sweetbread. 2 tablespoonfuls chopped bam or tongue. 2 tablespoonfuls bread-crumbs. ^ teaspoonful chopped parsley. 1 dessertspoonful chopped mushrooms. ^ teaspoonful chopped truffle. Pepper, salt, and cayenne. Creamy white sauce, vegetables. Dishing. — Creamy potato. Small potato balls or macedoine of ^ pint clear tomato sauce. Cook the sweetbread and press it till cold. Split it and cut into rounds. Mix all the chopped ingredients together, moisten with the white sauce, and season well.' Pile this [ 66 ] mixture high on the rounds of sweetbread, coat twice with egg and bread-crumbs, and fry in deep fat. Drain well, dish, and decorate with piped potato. Garnish with the potato balls and pour the sauce round. SALMI OF GAME. 1 lightly roasted pheasant. 3 gills good Espagnole sauce. ^ gill port. 1 tablespoonful red currant jelly. 12 mushrooms. Garnish. — Fleurons of pastry. Button mushrooms and cherries, or 6 to 8 firm pieces of tinned apricot. Separate the bird into neat joints and remove the skin. Put them in a stew-pan or casserole with the sauce, wine, jelly, and mushrooms, and simmer gently till tender. Dish on a hot dish, or serve in the casserole, and garnish with the fleurons of pastry, the mushrooms, and the cherries or apricots. N.B. — Any other game, or neatly cut joints of hare, may be dressed in the same way. This is an excellent way of using up cold game. [ 67 I JUGGED HARE. 2 oz. butter 1 hare. 1 onion. 1 carrot. 2 cloves. 1 pint stock. 1^ gill of port. 1 tablespoonful red currant Sprig of thyme. 2 bay leaves. jelly. Cayenne and salt. Forcemeat Balls. 2 oz. bread-crumbs. 1 oz. chopped suet. Pepper, salt, powdered herbs. A little grated lemon rind. 1 teaspoonful chopped parsley. 1 egg. Remove the blood from the hare, wipe it, and cut into neat joints. Fry these in the butter ; add the vegetables, the herbs, and the stock, and simmer till tender, from one to two hours. Mix the flour with a little stock and one gill port, add it with the jelly to the hare, and simmer for another half-hour. Dish the hare neatly. Mix the blood with half-gill port, pour it into the sauce, and stir it till it thickens without boiling. Strain this over the hare, and garnish with the forcemeat balls. Forcemeat Balls. — Mix all the ingredients together, form into small balls, and poach in boiling water. [ 68 ] KROMESKIS OF CHICKEN. 6 oz. cooked chicken. 2 ,, ,, ham.1 tablespoonful chopped mushrooms. 1 teaspoonful chopped parsley. Cayenne, salt, and nutmeg. White sauce. Thin slices of very fat bacon. rooms. Frying Batter. 2 oz. flour. 2 yolks. 2 tablespoonfuls milk. 1 tablespoonful salad oil Salt. 1 tablespoonful milk. 1 beaten white of egg. Garnish. — Fried parsley. To sente. — ^ pint tomato or curry sauce.