Roll out the paste about a quarter of an inch thick, let it rest in a cool place for ten minutes, then stamp out, by means of a one-and- three-quarter-inch fluted paste-cutter, eight to ten rounds ; lay them about half an inch apart on a wetted baking-sheet. Brush the surface with beaten egg. Dip a smaller round plain cutter into hot water and mark the surface of each (this will form the lids). Bake in a moderately sharp oven for fifteen or eighteen minutes. Remove lids, and scoop out a portion of the inside while hot. In the mean- time prepare a salpicon by mixing the chicken, ham, mushrooms, and truffles. Put all in a stewpan with the sauce ; when thoroughly hot add the cream, and lastly stir in the egg-yolks. Season to taste with salt, pepper, and a grate of nutmeg. Keep over the fire to bind the mixture. Fill up the cases, put on the lids, and serve. 993. Creme de Volatile d VArgentenil. — 1 small fowl, 3 oz. panade (No. 8), 2 eggs, h gill cream, 25 heads of green asparagus, a handful of spinach, salt, pepper, nutmeg, ^ oz. of btitter, supreme sauce (No. 210). Bone the fowl, remove skin and sinews, and cut the meat into small shreds, pound in a mortar, and rub through a sieve. Return .to the mortar, add the panade, the yolk of egg, and the cream, mix thoroughly and season to taste. Clean the asparagus and spinach ; ENTREES OF POULTRY , ETC. {HOT DISHES) 353 cook both separately in salted water, rub the spinach through a sieve ; cut off the soft portions of the asparagus and pass through a sieve ; mix both purees together. Beat up the whites of eggs to a stiff froth and mix with the forcemeat. Divide the vegetable puree into two lots, add a yolk of egg and some forcemeat to one and rather more force- meat to the other, so as to give both two different shades of green, resembling asparagus -tops. Butter thoroughly an asparagus mould, fill up with the darker green puree, then the lighter green, and lastly the white forcemeat. Place the mould in a stewpan containing some hot water, cover with a buttered paper, and cook for about one hour or more. When done, turn out on a hot dish. Pour some hot supreme sauce round the base of the dish, and serve. The same dish may be served cold, omitting the supreme sauce and adding a garniture of aspic jelly. 994. Timbale Tari noise. — b lb. macaroni (boiled), | lb. cooked chicken or rabbit meat, 4 oz. cooked ham, 4 oz. ox-tongue, 6 to 8 preserved mushrooms,✪ Petites Bouchees a la Heine 1 oz. butter ,, 1 oz. grated Parmesan cheese, 1 gill white sauce, ^ gill cream, 1 teaspoonful finely grated lemon-rind, 2 eggs, salt, pepper, nutmeg, demi-glace (No. 237) or Madbre (No. 237 a) sauce.

AI-modernized reading of the original text

Roll out the paste about a quarter of an inch thick, let it rest in a cool place for ten minutes, then stamp out, by means of a one-andthree-quarter-inch fluted paste-cutter, eight to ten rounds ; lay them about half an inch apart on a wetted baking-sheet. Brush the surface with beaten egg. Dip a smaller round plain cutter into hot water and mark the surface of each (this will form the lids). Bake in a moderately sharp oven for fifteen or eighteen minutes. Remove lids, and scoop out a portion of the inside while hot. In the meantime prepare a salpicon by mixing the chicken, ham, mushrooms, and truffles. Put all in a stewpan with the sauce ; when thoroughly hot add the cream, and lastly stir in the egg-yolks. Season to taste with salt, pepper, and a grate of nutmeg. Keep over the fire to bind the mixture. Fill up the cases, put on the lids, and serve. 993. Crème de Volatile d'Argenteuil. — 1 small fowl, 3 oz. panade (No. 8), 2 eggs, h gill cream, 25 heads of green asparagus, a handful of spinach, salt, pepper, nutmeg, ^ oz. of btitter, supreme sauce (No. 210). Bone the fowl, remove skin and sinews, and cut the meat into small shreds, pound in a mortar, and rub through a sieve. Return .to the mortar, add the panade, the yolk of egg, and the cream, mix thoroughly and season to taste. Clean the asparagus and spinach ; ENTREES OF POULTRY , ETC. {HOT DISHES) cook both separately in salted water, rub the spinach through a sieve ; cut off the soft portions of the asparagus and pass through a sieve ; mix both purees together. Beat up the whites of eggs to a stiff froth and mix with the forcemeat. Divide the vegetable puree into two lots, add a yolk of egg and some forcemeat to one and rather more forcemeat to the other, so as to give both two different shades of green, resembling asparagus -tops. Butter thoroughly an asparagus mould, fill up with the darker green puree, then the lighter green, and lastly the white forcemeat. Place the mould in a stewpan containing some hot water, cover with a buttered paper, and cook for about one hour or more. When done, turn out on a hot dish. Pour some hot supreme sauce round the base of the dish, and serve. The same dish may be served cold, omitting the supreme sauce and adding a garniture of aspic jelly. 994. Timbale Tari noise. — b lb. macaroni (boiled), | lb. cooked chicken or rabbit meat, 4 oz. cooked ham, 4 oz. ox-tongue, 6 to 8 preserved mushrooms, 1 oz. butter ,, 1 oz. grated Parmesan cheese, 1 gill white sauce, ^ gill cream, 1 teaspoonful finely grated lemon-rind, 2 eggs, salt, pepper, nutmeg, demi-glace (No. 237) or Madbre (No. 237 a) sauce.

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Petites Bouchees a la HeineCreme de Volatile d'ArgentenilTimbale Tarinoise

The new century cookery book