Cookery for every household

To Serve. — Arrange a little fresh green salad mixed with mayonnaise sauce in the centre of a dish. Turn out the creams and place them round, and garnish with the heart of a lettuce in the centre. Sufficient for 6 or 7 persons. 1098. Mousselines de Veau a la St. Honors 6 oz. fillet of veal. Seasoning. \ white of egg. About 3 or 4 table-sps. double cream. Garnish. Button mushrooms. 1 or 2 table-sps. sauce. 1 or 2 truffles. Sauce. 1 oz. butter. | oz. flour. \ pt. white stock. 1 table-sp. tomato puree Cut the veal in small pieces, pound it in a mortar with the white of egg, season with pepper, salt, and a little spice, and then rub it through a wire sieve. Put the puree into a small saucepan, stand it over ice and add the cream, about 1 tea-spoonful at a time, beating the mixture well with a wooden spoon. If preferred, less cream may be used and some beaten white of egg stirred into the mixture at the last. Grease 6 or 7 small moulds, threequarters fill them with the mixture and poach them in a saute pan until firm to the touch. Sauce. — Make a sauce with the butter, flour, and stock, and flavour it with a little puree of tomato. The sauce ought to be clear and not too thick Garnish. — Take 1£ to 2 dozen small preserved mushrooms and heat them in a small quantity of sauce, seasoning to taste. Prepare also a few fine shreds of truffle, keeping them separate. To Serve. — Turn out the little moulds and arrange them neatly in an entree dish, and strain the sauce over. Arrange the mushrooms in the centre and put a little of the shred truffle on the top of each cream. Time to cook, 15 to 20 minutes. Sufficient for 4 or 5 persons. 1099. Quenelles of Veal (Quenelles de Veau) | lb. fillet of veal. 1 oz. butter. 2 oz. flour. 1 gill white stock or seasoned milk. 1 white and 2 yolks of egg- Salt and pepper. A pinch of nutmeg. Grated lemon rind. For Serving. — A border of potato or spinach, | pint bechamel or veloute sauce, green peas or macedoine of vegetables. To Make the Quenelle Meat. — Weigh the meat free from skin and bone, wipe it with a damp cloth, cut it in small pieces, and put it twice through a mincing machine Make a panada with the butter, flour, and stock. Put the butter and stock into a small saucepan, and when it boils, add the flour. Stir over the fire until thick enough to roll into a ball. Thed*let it remain for a few minutes longer to finish cooking, keeping it turned about to prevent burning. Add this panada to the meat in the mortar, and pound well, adding by degrees the eggs and seasoning. When all is perfectly mixed, rub through a wire sieve on to a plate, remembering to scrape the sieve underneath. To Shape and Cook the Quenelles. — You will require two dessert spoons, a knife, and a small basin or jug of warm water. Take up a spoonful of the mixture in a wetted spoon, and with a knife or spatula, also wet, smooth the mixture over the top. Make the quenelle as much the shape of an egg as possible, high in the centre and pointed at the Shaping Quenelles