The new century cookery book

Cut the meat into small pieces and pound in a mortar until smooth. Add the Espagnole sauce, wine, cream, half an ounce of butter, and the eggs, one at a time, season to taste, mix well, and rub through a sieve. Butter eight to ten small timbale or dariole moulds, fill them with this preparation, leaving a small hollow in the centre of each, in which place about a dessertspoonful of reduced tomato sauce and an olive stuffed with forcemeat ; cover well with forcemeat, and place the moulds in a saute-pan half filled with boiling water. Let it come to the boil, then cover with an oiled paper, and finish cooking in a quick oven for about twenty minutes. Unmould, dish up, and sauce over with hot demi-glace. 727. Cervelles à la Dreux (Sheeps' Brains with Mushrooms). — 1/2 sheep's brains, a tiny bunch of parsley, some mushroom trimmings, 1 onion, 4 yolks of eggs, 1^ oz. panade, or ^ gill towell-reduced white sauce, 1 oz. butter, paprika, pepper, salt, grated nutmeg, 18 preserved mushrooms, Madère sauceNo. 237 a). Wash the brains several times in salted water, remove the skin and wash a second time in fresh water. Peel and slice the onion, put this, the parsley, and fresh mushroom trimmings in a stewpan half filled with water, plunge in the brains and let them boil for about five minutes, then drain them carefully and rub the whole through a wire sieve into a basin. Put the panade or sauce into a mortar and work in the yolks of eggs, add this to the brain puree, stir well, and season to taste with a pinch of pepper, a pinch of paprika, salt, and a pinch of nutmeg. Butter eight to ten small dariole moulds, fill these with the prepared puree. Poach these in the usual manner for about ten minutes in a saute-pan containing boiling water. When done turn out the moulds on to a hot dish, arrange the darioles in a circle, pile the preserved mushrooms, previously heated in brown sauce (Madere sauce), in the centre of the dish, pour some hot sauce over and round the darioles, and serve. 728. Rognons de Mouton à la Chinoise. — Six small sheeps’ kidneys, six yolks of eggs, 2 oz. blotter, ^ pint cooked asparagus points, 2 tablespoonfuls béchamel (No. 202) or veloutee (No. 206) sauce, chopped parsley , 1 gill tomato sauce (No. 271), \ gill of oil, pepper and salt. Skin and wipe the kidneys. Split each without dividing entirely, and fasten on skewers. Season with pepper and salt. Melt one ounce of butter, and butter the kidneys thoroughly on both sides. Broil them over a clear fire from six to eight minutes. In the meantime put the remainder of the butter in a saute-pan ; when hot, put in the asparagus points, toss over the fire till hot, moisten with the white sauce. Add a little pepper, salt, and the chopped parsley. Fry the yolks of eggs separately in hot oil and strain. Take up the kidneys, put a tablespoonful of asparagus points in the centre of each, place the fried yolks on top, dish up, pour round some hot tomato sauce, and serve. 729. Rognons sautés en Caisses. — 4 large sheeps’ kidneys, 1 shallot, H oz. butter, 1 dessertspoonful (level) flour, 1 gill rich brown stock or gravy, 1 small glass Madeira, 1 teaspoonful chopped parsley, pepper and salt, 8 rounds of fried bread to fit the bottoms of 8 china ramequin cases.