The "Queen" cookery books: Entrees

sort this croustade would be very expensive if all its contents had to he got ready for itself, hut when made in this way of dainty scraps, it is really a case of what our grandmothers called “ elegant economy.” It is on care of this kind that the success and inexpensiveness of cooking depends. It is not only in knowing and obtaining the best things that a good housewife scores, but in knowing how to utilise to the best advantage the bits left over. Any remains of game, hash, fricassée, salmi, &c., can all be served in croustades, and also in patties. Tourte Bourgeoise. — For this have ready some rough puff paste, and lay it on a baking tin, then place on it any cooked ragout (as described for the filling of the croustades or vol-au-vent), mixed with rather stiff sauce, so that it does not run about too much, then cover this with another sheet of paste cut to match, and lay this over the first, turning up the moistened edges, and rolling them between your fingers ; leave a small hole in the top, and have a tiny rosette of paste baked with it to fill it with. Bake this till nicely coloured and well risen, then lift it out, add a little suitable gravy through the hole in the top, which you then fill with the above-mentioned rosette and serve very hot. Tiny patties made in this way are also extremely good. Timbale Milanaise. — Line a mould with the short crust as described above, and have ready some just boiled macaroni, enough to about quarter fill the pie; now put it back into a pan with some good meat gravy or stock, one part Parmesan to three parts Gruyere cheese, and as much butter as you TIMBALES, YOL-AU-VENT, PATTIES, &c. 93 have cheese, then lay into this mixture some poultry livers, bits of game or poultry, pieces of ham, &c. (you really can put in pretty much what you please), and let it all simmer together very gently forty to forty-five minutes. Now dot some morsels of butter over the bottom of the paste-lined timbale, sprinkle this with grated cheese and a little pepper, and then lay in the mixture you have been cooking, cutting the macaroni into ¼in. lengths and dusting each layer lightly with cheese, pour over it any gravy you may have left, cover over with more jaaste, pinching the edges well together, and bake for half an hour. Then turn out and serve plain or with rich gravy. This dish may be varied almost indefinitely. For instance, T. a la Napolitaine, Avhen tomato sauce diluted with gravy is used instead of pure gravy, and stewed beef cut into neat pieces, cubes of fat and lean bacon, and herb-farce meat balls are stirred into the macaroni, the whole being finished off as before; T. à la romana, when tiny sausages, the breasts of any little birds, cooked brains, &c., are all mixed into the gravy-steeped macaroni, and the whole is again finished off as before. Another form of filling is with raviolis ; for this you need nouille paste made with ½lb. fine flour, half a teaspoonful of salt, the yolks of four raw eggs, and sufficient milk or water to bring it all to a stiff paste ; roll this out very thin, then cut it into oblongs about 2in. or 3in. long by lin. to l|in. wide ; put into each of these a spoonful of finely minced meat, raw or cooked, rather highly seasoned with herbs, &c., and moistened with a little gravy,