The "Queen" cookery books: Entrees

pound of delicate rabbit quenelle farce, butter a border mould either plain or fluted, or a timbale mould as you please, strew it generously with chopped truffles, and fill it with the quenelle mixture ; steam it for half an hour, then turn it out and serve with a good veloute sauce. A portion of pate de foie gras truffle carefully mixed in with the quenelle farce as described above adds greatly to the flavour of this dish. Creme de Riz de Veau a la Frangaise. — Blanch one large or two small calves’ sweetbreads, then rinse them well, and place them in a stew-pan with a sliced carrot and onion and a bunch of herbs, with enough well-flavoured light stock to just cover them ; bring this to the boil, then draw it to the side of the stove and let it all simmer gently and steadily for about an hour, when you lift it out and press it till cold between two plates. (Set the stock in which these were cooked aside carefully.) When the sweetbread is quite cold remove all skin, sinew, &c., and rub the sweetbread through a coarse wire sieve ; add half a pound of this puree by degrees to 6oz. of panade previously pounded till smooth, with two large tablespoonfuls of creamy and rather thick Bechamel sauce, a small wine glassful of sherry, an ounce of fresh butter, two tablespoonfuls of thick cream, a little salt and white pepper, and lastly three raw eggs ; when the sweetbread has been thoroughly added to all this, put it into a forcing bag with a large plain pipe, and force it into little bombe moulds (any pretty small moulds will do) previously buttered and sprinkled with chopped truffle and tongue, and poach these for twenty-five to thirty minutes. When cooked turn out on a hot dish and serve with a rich allemande, or with a sauce made with the liquid in which the sweetbreads were cooked, strongly flavoured with shallot and mushrooms, clarified in the usual way with white of egg, and then thickened with arrowroot previously rubbed down in a little sherry, some truffles cooked in wine and stock being added as a garnish. Creme a la Monza. — Butter some little moulds, and strew them with finely chopped parsley, and cooked tongue or ham, then line these moulds with a thin layer of chicken farce, and fill up the moulds with a puree of partridge ; poach these moulds in the usual way for fifteen to twenty minutes ; when firm turn them out on to a puree of potatoes or green flageolet beans, and serve with a rich espagnole sauce. Crepinettes a la d’Estine. — Take a pound of partridge quenelle farce and add to it about 6oz. of par-boiled fat bacon and 4oz. of truffles, both cut into small dice (or use tiny cubes of pate de foie gras truffe) ; mix with these a tablespoonful of espagnole sauce and the same of strong glaze prepared from the partridge bones, seasoning to taste with cayenne ; mix this all well together, then take spoonfuls of this mixture into your well floured hands, and mould these into egg shapes, wrap each in a piece of caul, flatten slightly on both sides, dip them in clarified butter, and fry a light golden brown, drain well, dish them in a circle, pour round them a demi-glace of partridge stock, into which you have stirred half an ounce of fresh butter, and the juice of half a lemon, and serve very hot.