Recipes for high-class cookery

Wash and dry the livers, cut in two, and fry slightly in butter. Lay on thin slices of bacon, season well, and roll up. Thread them on a skewer and bake in a hot oven till cooked and crisp. Brush with glaze. Have the pastry cases hot, place a little mustard butter and fried parsley in each, and lay one of the small rolls on top. Garnish with mustard butter and fried parsley and serve at once. [ 163 ] batons aux tomates. Cheese biscuits. 1 medium tomato. J gill cream. Tarragon vinegar. Cayenne pepper. Salt. To decorate. — J gill cream, small cress, chervil, etc. Mixture. Carmine and yellow colourings. J oz. gelatine (light weight). 1 tablespoonful water. Have the biscuits in neat finger shapes and cold. Rub the tomato through a hair sieve, add the cream slightly beaten and the seasonings, and colour a pale tomato shade. Add the dissolved gelatine and leave the mixture till almost set. Spread or pipe this neatly on the biscuits, and decorate to taste with cream and cress. K-: ': '■ - ■ .'^. '~r .:^^. ~ V': ,-a» “ ■ ■• ^ :*pi^-^ ' |- “ ■■ 'fs^'^ntji “ k^U < *H*»^ , r. ■■'. '--ii. ■^'•?^^~' ’■ ■^?; ■ '■' -‘ , ' ’ '■ ' V: .4S«^%*«i3 ;-W'^ '^. ^, ’ r^-:‘ bfe» l:«jSt^4M'B^ SS., . * '- ' ^ SIS f 'v A , * 1 -V . ^ :>■ •'^ A' >!> • »v v.V".'J* ’ *.* * SAUCES. • ‘-1 ' • : < i r H /. [ 1«7 ] ANCHOVY SAUCE. ^ oz. butter. I oz. flour. ^ pint fish stock or water. About 1 dessertspoonful anchovy essence. Pepper. Melt butter in a saucepan ; draw the pan to the side of the fire. Add the flour, and mix well with the back of a wooden spoon, then add about a third of the milk, and stir carefully till boiling. Add the rest of the milk gradually ; bring to the boil and boil for three minutes. Season with pepper, and add the anchovy essence. BECHAMEL SAUCE. I oz. butter. I oz. flour. ^ pint milk. 1 slice of carrot Small piece celery ^ small onion. 1 blade of mace. 2 cloves. 6 white peppercorns. Salt. 1 tablespoonful cream. Cut the vegetables into rough pieces, and put in a pan with the milk, mace, pepper- [ 168 ] corns, and cloves. Infuse in a warm place at least half an hour, then strain. Melt the butter in a pan, add the flour, and cook well without browning. Add the seasoned milk by degrees and boil well. Pass through a tammy cloth, reheat, and add the cream. BREAD SAUCE. ^ oz. butter. 1 gill freshly made breadcrumbs. ^ pint milk, 1 small onion. 2 cloves. 6 peppercorns. Salt. 1 or 2 tablespoonfuls cream. Put the milk, peppercorns, and onion stuck with cloves into a saucepan, and infuse at the side of the fire for fifteen minutes, then strain. Return the seasoned milk to the pan with the butter and bread-crumbs. Stir till boiling and of a dropping consistency. Add the cream and serve. [ 169 ] CARDINAL SAUCE. I oz. butter I oz. flour. pint fish stock. ^ gill cream. ^ oz. lobster butter Cayenne and salt. Lemon juice. Make a foundation sauce with the butter, flour, and fish stock, and cook well. Cool, whisk in the lobster butter in small pieces, and add the cream, seasonings, and lemon juice. Do not boil after the lobster butter is added. CURRY SAUCE. ^ oz. butter. 1 dessertspoonful chopped onion. 1 dessertspoonful chopped apple. ^ oz. curry powder. ^ oz. rice-flour. I pint light-coloured stock. Salt. Lemon juice. 1 tablespoonful cream.