Gas cookery

METHOD. — Take six small dariole moulds, set them in a basin of pounded ice. Melt half the jelly, run a little all round a mould ; then decorate it with leaves of the tarragon and chervil at the bottom, pour on a little aspic to cover the leaves and set again. Then place at equal distances the prawns in slanting lines of two prawns in each line up the sides of the mould, and between each line a decoration of tarragon and chervil leaves. Run a little aspic over these decorations to set them ; then proceed to fill up the mould with melted aspic. Prepare the other five moulds in the same manner and set on ice. When firm, dip each mould in a basin of warm water, and turn on to a dish. Arrange the little aspics on the dish, and fill up the spaces left with chopped jelly. \ \ A Rolls a la Regime. Ingredients.— 7 small Rolls, 1 Crab, 1 tablespoonful Mayonnaise Sauce, 1 tablespoonful of whipped Cream, Salt and Cayenne to taste. Method. — Scoop out the crumb from the rolls; then take the crab clear from the shell, and chop it up finely ; add the sauce, cream, and seasoning. Whisk all well together, and fill the rolls with the mixture. 1 13 Decorate with yolk of egg, rubbed through a sieve, white of egg chopped finely, and lobster coral. Dish on salad. Savoury Omelet. Ingredients. — 1 oz. Bacon Fat, 2 Eggs, 1 teaspoonful chopped Parsley, a little Shalot minced, and cooked Ham grated, Pepper and Salt. Method. — Work the yolks of eggs well, and mix in parsley, shalot, ham, pepper and salt. Whip up the whites as stiffly as possible and add to the other ingredients, mixing them lightly but thoroughly. Make the fat very hot in omelet pan, and turn in mixture and stir with a spoon for five seconds, cooking very gently. As soon as it begins to set, fold the omelet towards the handle of pan and tilt the pan ; when firm underneath, hold the pan under the grill to brown the top. Serve very hot. Note. — Omelets want a gentle heat. Cook them on the top of the grill with flames very low, and turn the gas on full to brown it underneath the grill. Scotch Woodcock. Ingredients. — yi oz. Butter, yz oz. Flour, 1 gill of Milk, Cayenne Pepper, Salt, 1 oz. grated Cheese, 1 teaspoonful Anchovy Sauce, 2 Eggs. Method. — Butter two slices of toast and boil one egg hard ; melt the butter in a stewpan, add the flour, H 1 14 pepper, and salt, and then the milk. When it boils, stir in the anchovy sauce and the yolk of one egg and cheese. Pour this mixture on to the toast, and decorate one with the chopped white of egg, and the other with the yolk. Tomatoes Stuffed. Ingredients. — 6 ripe Tomatoes, 2 ozs. of Bread Crumbs, 2 ozs. of Ham, 1 teaspoonful of Parsley, Pepper and Salt, and 2 Shalots, 1 Egg. Method.— Choose the tomatoes all the same size, then take a small cutter and cut out the centre halfway through, and fill the cavity with the above ingredients, all finely chopped, mixed with the raw egg, and piled rather high. Butter a baking dish and bake them about twelve minutes. Chicken or spiced beef may be substituted for the ham. IRules for pastry.