out and strain off the water. Add stock or milk, and stew gently until the rice will break easily with a spoon. Work it up with a spoonful of white sauce 2 tablespoonfuls of grated cheese, pepper, salt, and a beaten egg✪ Savoury Rice Mould. The rice must be firm and well blended. Line a mould (which has an inner space) and bake it. Turn out the rice, and fill the inner vacant space with a savoury mince dressed with white sauce ; decorate wdth slices of hard-boiled egg, and serve. Remains of cold fish warmed in any sauce is a good substitute for the mince. The stock or milk the rice was cooked in to be used for soups, or for boiling white meats in first, and then finished as soup. 301. — Oyster Kromeskys. Cut some uncooked fat bacon into very thin slices ; place one or two oysters on each ; sprinkle with pepper, salt, and lemon-juice✪ Oyster Kromeskys. Cook in a Dutch oven before the fire, and serve on toast. 302. — Aspic or Meat Jelly. Boil a calf s foot in 2 quarts of a well-flavoured, clear pot au feu soup ; strain it and let it become cold; when set, clear off the fat. Now slightly warm the greater part of it again, and pour a little in a mould. When it is set, lay some pieces of hard-boiled egg, cut gherkins✪ Aspic or Meat Jelly, little pieces of nicely dressed chicken. 122 WHOLESOME COOKERY. or sweetbreads. Place on this a little of the cold aspic so as to keep all the pieces in their places. Now pour on this some of the slightly warmed aspic ; let it set, then place some more chicken, egg, gherkin, cold aspic, etc., and continue until the mould is full. Place it in a cold place; and turn out when quite set. In placing the garnish inside the mould, be careful that no pieces touch the side of the mould, or the jelly will break at that point when turned out. N.B. — A simpler way is to pour the meat jelly into a border mould, and when set and turned out, fill the vacant space with a mayonnaise of fish, meat, or vegetables. 303. — Ragout a la Fiuanciere. Cut a shoe of raw ham in very small pieces ; put it in a stewpan, with a bunch of herbs, a mushroom, glass of white wine, glass of stock, and some pepper✪ Ragout a la Financiere. Boil this together till it is reduced to half its ori- ginal quantity; pass through a sieve. In another saucepan blend some flour and butter; add a little stock ; cook it till reduced to half its original quantity. Now add the two sauces together ; then warm in this sauce some foie gras, cooked cocks’ combs, truffles, mushrooms, and fonds d’artichauds. Serve alone, or as a garnish to fricasseed fowls, wild pheasants, etc. The “ financiere a la gelde,” which is preserved in bottles, can be used in this sauce, if cocks’ combs, truffles, etc., are not to be had easily; or the MEATS AND BIRDS. 123 bottles of cocks’-combs and a tin of mushrooms, to- gether with little pieces of chicken, make a good “ financik-e.” Bottled truffles are not worth buying ; they are expensive, and have little or no flavour. 304. — Rissoles. Mince up any remains of cold meat ; stew them up in thickened gravy, Avith a few herbs, pepper, and salt (onion if liked). Let it stand till cold. Then make it up into small balls — touch them as little as possible, and with the palms of the hands instead of the fingers — then cover them Avith fine bread-crumbs. Beat a yolk of egg✪ Rissoles up well ; dip in the balls, and cover them again with fine bread-crumbs. Fry a pale yellow, and serve with fried parsley or grav}^.

AI-modernized reading of the original text

out and strain off the water. Add stock or milk, and stew gently until the rice will break easily with a spoon. Work it up with a spoonful of white sauce, 2 tablespoonfuls of grated cheese, pepper, salt, and a beaten egg. The rice must be firm and well blended. Line a mould (which has an inner space) and bake it. Turn out the rice, and fill the inner vacant space with a savoury mince dressed with white sauce ; decorate with slices of hard-boiled egg, and serve. Remains of cold fish warmed in any sauce is a good substitute for the mince. The stock or milk the rice was cooked in to be used for soups, or for boiling white meats in first, and then finished as soup. 301. — Oyster Kromeskys. Cut some uncooked fat bacon into very thin slices ; place one or two oysters on each ; sprinkle with pepper, salt, and lemon-juice. Cook in a Dutch oven before the fire, and serve on toast. 302. — Aspic or Meat Jelly. Boil a calf's foot in 2 quarts of a well-flavoured, clear pot au feu soup ; strain it and let it become cold; when set, clear off the fat. Now slightly warm the greater part of it again, and pour a little in a mould. When it is set, lay some pieces of hard-boiled egg, cut gherkins, little pieces of nicely dressed chicken. or sweetbreads. Place on this a little of the cold aspic so as to keep all the pieces in their places. Now pour on this some of the slightly warmed aspic ; let it set, then place some more chicken, egg, gherkin, cold aspic, etc., and continue until the mould is full. Place it in a cold place; and turn out when quite set. In placing the garnish inside the mould, be careful that no pieces touch the side of the mould, or the jelly will break at that point when turned out. N.B. — A simpler way is to pour the meat jelly into a border mould, and when set and turned out, fill the vacant space with a mayonnaise of fish, meat, or vegetables. 303. — Ragout a la Fiuanciere. Cut a slice of raw ham in very small pieces ; put it in a stewpan, with a bunch of herbs, a mushroom, glass of white wine, glass of stock, and some pepper. Boil this together till it is reduced to half its original quantity; pass through a sieve. In another saucepan blend some flour and butter; add a little stock ; cook it till reduced to half its original quantity. Now add the two sauces together ; then warm in this sauce some foie gras, cooked cocks’ combs, truffles, mushrooms, and fonds d’artichauds. Serve alone, or as a garnish to fricasseed fowls, wild pheasants, etc. The “ financiere a la gelde,” which is preserved in bottles, can be used in this sauce, if cocks’ combs, truffles, etc., are not to be had easily; or the bottles of cocks'-combs and a tin of mushrooms, together with little pieces of chicken, make a good "financiere."” Bottled truffles are not worth buying ; they are expensive, and have little or no flavour. 304. — Rissoles. Mince up any remains of cold meat ; stew them up in thickened gravy, with a few herbs, pepper, and salt (onion if liked). Let it stand till cold. Then make it up into small balls — touch them as little as possible, and with the palms of the hands instead of the fingers — then cover them Avith fine bread-crumbs. Beat a yolk of egg up well ; dip in the balls, and cover them again with fine bread-crumbs. Fry a pale yellow, and serve with fried parsley or grav}^.

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SalpiconSavoury Rice MouldOyster KromeskysAspic or Meat JellyRagout a la FinanciereRissoles

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