A guide to modern cookery

Moisten one Ib. of concassed buckwheat with enough tepid water to make a stiff paste; add the necessary salt, and put this paste in a large Charlotte-mould. Bake in a hot oven for two hours. Then remove the thick crust which has formed upon the preparation, and transfer what remains, by means of a spoon, to a basin. Mix therewith two oz. of butter while it is still hot. Kache prepared in this way may be served in a special timbale. But it is more often spread in a thin layer on a buttered tray, and left to cool. It is then cut into roundels one in. in diameter, and these are rolled in flour and coloured on both sides in very hot, clarified butter. 2294—POLENTA In a quart of boiling water containing one-half oz. of salt, immerse two-thirds lb. of maize flour, stirring the while with a spoon, that the two may mix. Cook for twenty-five minutes; add two oz. of butter and two and one-half oz. of grated Parmesan. If the Polenta be prepared for a vegetable or a garnish, it is spread in a thin layer on a moistened tray. When cold, it is cut into roundels or lozenges, which are first browned in butter, dished, and then sprinkled with grated cheese and nut-brown butter. ’ , 2295—SOUFFLE PIEMONTAIS Boil one pint of milk with one-fifth oz. of salt; sprinkle on it two oz. of maize flour; mix well; cover, and cook in a mild oven for twenty-five minutes. Then transfer the paste to another saucepan; work it with one and one-half oz. of butter and as much grated Parmesan; mix therewith one egg, two egg-yolks, and the whites of three eggs beaten to a stiff froth. Dish in a buttered timbale; sprinkle with grated cheese, and cook like an ordinary soufflé. X X¥ 2 2295a—SOUFFLE AU PARMESAN Mix one Ib. of flour and two and one-half pints of milk in a saucepan. Adda little salt, pepper and nutmeg, and set the preparation to boil, stirring it constantly the while. As soon as the boil is reached, take the saucepan off the fire, and add one lb. of grated Parmesan, three oz. of butter, and ten egg-yolks. Rub the whole through tammy and then combine with it the whites of ten eggs whisked to a stiff froth. Mould in a silver timbale, lined with a band of buttered paper, and bake in the oven for from twenty to twenty-five minutes. 2296—RAVIOLI Whatever be their garnish, ravioli are always prepared in the same way. The stuffings given below represent the most usual forms of garnish. STUFFING A Mix one-half Ib. of finely-chopped, cooked chicken-meat; five oz. of cooked and crushed brains; three oz. of pressed white cheese; three oz. of chopped, pressed and blanched spinach; three oz. of parboiled green borage; a pinch of green sweet basil; five oz. of grated Parmesan; two eggs; two eggyolks; salt, pepper and nutmeg. STUFFING B Mix two-thirds lb. of well-cooked, cold and finely-chopped daube of beef ; two-thirds lb. of parboiled, pressed, and chopped spinach; one oz. of chopped shallots; five oz. of a purée of cooked brain; two whole eggs, salt, pepper and nutmeg. STUFFING C Toss one-half Ib. of chickens’ livers in butter; add to it — two chopped shallots, a pinch of parsley, and a little crushed garlic. Finely pound the livers, and add successively one- — half lb. of parboiled, cooled and fresh spinach; two anchovy — 3 fillets; three oz. of butter; three eggs, salt, pepper, nutmeg, and a pinch of sweet basil. Rub the whole through a sieve. 2297—THE PREPARATION OF RAVIOLI They may be made in various shapes as follows :— (1) Roll a piece of noodle paste to a thin layer and stamp it out with a grooved cutter, two and one-half in. in diameter. Moisten the edges of each roundel of paste; garnish the centre - of each with a ball of one of the above stuffings, the size of a hazel-nut, and fold in slipper-form.