Gas cookery

Method. — Decorate some tiny moulds with clear aspic jelly and lobster coral, then a layer of yolk of egg (hard-boiled) put through a sieve. Chop up the lobster finely, white of egg, add the fish sauce, in which dissolve the gelatine. Whip the cream, mix all together and pour in decorated moulds. Serve with chopped aspic jelly. 1 10 Macaroni a l'Italienne. Ingredients. — lb. Tomatoes, 3 ozs. Macaroni, 2 tablespoonsful of Stock, ozs. of Cheese, 1 oz. Butter. METHOD. — Boil the macaroni (see recipe page 105). Then slice the tomatoes and stew them in the stock, pass through a sieve when done. Put the ounce of butter into a stewpan with the cheese and macaroni, then add the puree of tomatoes ; season with pepper and salt and serve very hot on a dish. Mushrooms Farced. Ingredients. — 6 cup Mushrooms, 2 ozs. chopped Ham, 2 ozs. Bread Crumbs, 1 tablespoonful White Sauce or Cream, % teaspoonful Shalot, ]/2 teaspoonful Parsley, 2 ozs. Butter, Cayenne and Salt. METHOD. — Peel the mushrooms and remove the stalks. Mince stalks, ham, shalot, and parsley, and sautd in butter for six minutes ; then add bread crumbs and seasoning, and stuff the mushrooms. Place on a baking sheet and put in a hot oven for about ten minutes. Garnish with raspings on top and serve on fried croutons of bread. Oyster Cassolettes. Ingredients. — 6 Oysters, 1 tablespoonful of Bechamel Sauce, ]/2 Truffle (chopped), 2 Mushrooms (chopped), Seasoning, 6 ozs. Butter, 1 Egg, Bread Crumbs. 1 1 1 METHOD. — Blanch and beard the oysters, chop them into about four, mix them with the sauce, truffle and mushroom, and keep warm in a stewpan. Take the butter, divide it equally into six pieces, roll each piece into the shape of a cork, then roll in breadcrumbs and shape again ; egg it well, and again roll in the crumbs. Take a sharp knife, in order to mark a lid, then place the cassolettes when all are prepared in a frying basket, dip in very hot fat, and fry a light fawn colour. Drain for a minute or two on kitchenpaper, then with a pointed knife raise the lid marked by the knife, and drain the melted butter from the inside into a basin ; fill each cassolette with the oyster mixture and replace the lid ; serve on a folded serviette. Garnish with parsley. NOTE. — Chicken or game can be prepared in the same manner, but would be more suitable for a breakfast dish. Oyster Savoury. Ingredients. — 6 Oysters (blanched and bearded), i'/z ozs. Bread Crumbs, oz. of Butter, a little grated Lemon Peel, Cayenne and Salt, the yolk of one Egg. METHOD. — After the oysters are blanched and bearded, chop them small and put them into a stewpan with the butter. When the butter has melted, add all the other ingredients and cook over the gas till very hot. Pile this mixture upon some croutons, and garnish with lobster coral. 1 1 2 Prawns in Aspic. Ingredients. — 3 dozen Prawns, 1 pint Aspic Jelly, a few sprigs Tarragon and Chervil.