The new century cookery book

The puff-paste must be prepared with special care for this dish, and should have at least five turns. Eoll it out to about an inch in thickness, then, with the help of a dessert plate, cut the paste with the point of a sharp knife to the size required. Turn it on to a baking-sheet, brush the surface very carefully and evenly with beaten egg yolk, mark the centre with a large round paste cutter by making an incision, about an inch from the edge of the paste. Trace a few lines in the centre ring by means of the point of a knife, and bake in an evenly heated but not too hot an oven from thirty to forty minutes. When done lift up the cover and take out some of the interior of the pastry. Keep the Vol-au-Vent warm till wanted. Wash, trim, parboil, drain, and pare the sweetbread, cut it into convenient slices, fry them in the saute-pan with the butter, pour off the butter, season with salt, pepper, nutmeg, &e. Add the Madeira sauce, the tongue, cut into dice or strips, and the mushrooms cut into slices. Cook this for some minutes. Fill the Vol-au-Vent with this preparation, have it placed on a hot dish, put on the lid, and serve immediately. 885. Rognons aux Œufs brouillés (Calf’s Kidney with Scrambled Eggs). — 1 large or 2 small calves’ kidneys, 2 oz. butter, 2 shallots, 1 gill Madeira sauce (No. 237 a), 1 teaspoonful fin ely - chopped parsley or chives, 4 eggs, salt and pepper. Remove skin and fat from the kidneys, cut it into very thin slices, and season with salt and pepper. Peel and chop the shallots, and fry them in a saute or frying pan to a very pale colour, add the kidney slices, and fry over a quick fire for five minutes. This process is called sauteing or tossing. Add the Madeira sauce, and let cook gently for ten minutes. Beat up the eggs, add about a tablespoonful of milk, season to taste, and put it in a stewpan with the remainder of butter (1 oz.). Stir over the fire till it thickens, dress the kidney in a circle on a hot dish, put the scrambled eggs in the centre (piled up high), sprinkle with chopped parsley or chive, and serve at once. 886. Blanquette de Veau (WhiteVeal Stew). — 1| lb. to 2 lb. cushion of veal or fillet, 2 oz. butter, 1 oz. flour, 12 preserved mushrooms (champignons) , 8 to 10 small onions, 1 bouquet garni (No. 2), | gill white wine (Chablis or Sauterne), \ gill cream, 2 yolks of eggs, lemon- juice, seasoning. Cut the veal into neat square pieces, put it into a stewpan with sufficient cold water to cover, add a good pinch of salt and the juice of half a lemon, bring it to the boil, and remove the scum. Now add the wine, the bouquet garni, and the small onions, previously peeled. Cover and cook gently for about an hour. Pour off the stock and remove the bouquet. Melt the butter in a small stewpan, stir in the flour, cook whilst stirring for a few minutes, but do not let it get brown, moisten with a pint of stock, boil up, skim, and add the mushrooms, cut it in halves or slices, cook for ten minutes, then add the cream and egg-yolks, strain over the cooked veal, re-heat, without letting it actually boil, season to taste, dish up, garnish with fleurons, and serve hot.