potato either browned in the oven or left white, or a
casserole of rice answer admirably for these ragouts.
For the casserole of rice well wash lib. of good rice,
add to this a quart of water, with pepper and salt to
taste, and cover with a good slice of bacon ; when the
rice is well burst and soft, pound it to a paste in a
mortar, and when perfectly smooth (its beauty
depends on this) roll it up into a ball and turn it on
to a baking sheet covered with a sheet of buttered
paper, and shape it into a plain round like a Char-
lotte mould ( chefs of course mould this rice into all
kinds of shapes, but the above is quite enough to
expect from the ordinary plain cook), and when
quite smooth, brush it all over with liquefied butter,
and set it in the oven till delicately browned ; then
scoop out the inside, leaving the sides fin. thick,
and smoothing the inner surface with the back of a
spoon previously dipped in hot water. This casse-
role can be prepared some time beforehand, and
keeps well if stored in a dry place. Some cooks
butter moulds and fill them with the mashed potato
or pounded rice and bake them till nicely coloured,
turning them out and scooping the inside away
when cooked. This of course saves trouble. These
cases can manifestly be made any size required.
Besides these, first rate cooks make butter cases for
such ragouts as are given above ; but, though I have
known a so-called plain cook who made these to
perfection, they are hardly within the scope of the
average “ good plain cook.” I give the recipe, how-
ever, for anyone bent on experiment. Roll l^oz. of
fresh butter with your hand in finely sifted flour
TIMBALES, VOL-AU-VENT, PATTIES, &c. 99
then dip it into well beaten whole egg, and roll it in
fine bread crumbs ; repeat this egging and crumbing,
then shape it into a cylinder, cut a round at one
end, and at once fry in boiling fat till of a nice gold
colour. Fry these cases very quickly, lifting them
out, removing the round at the end, and pouring off
the liquefied butter inside, the very moment they
are sufficiently coloured, and fill them at once with
any nice and very light mince or creme, which must
be quite hot when added to the cases. The butter
poured away from these will be found excellent for
sauces, &c.
E 2
CHAPTER YI.
TJNCLASSED ENTREES.
However systematically one may try to class
entrees, there are always some that appear to escape
one, and it is for this reason I include in this chapter
a variety of odds and ends that I should be sorely
puzzled to find a proper heading for. I therefore
give them as they occur to me, and must trust
to the index for their alphabetical classification.
Page 48
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
potato either browned in the oven or left white, or a casserole of rice answer admirably for these ragouts. For the casserole of rice well wash lib. of good rice, add to this a quart of water, with pepper and salt to taste, and cover with a good slice of bacon ; when the rice is well burst and soft, pound it to a paste in a mortar, and when perfectly smooth (its beauty depends on this) roll it up into a ball and turn it on to a baking sheet covered with a sheet of buttered paper, and shape it into a plain round like a Charlotte mould (chefs of course mould this rice into all kinds of shapes, but the above is quite enough to expect from the ordinary plain cook), and when quite smooth, brush it all over with liquefied butter, and set it in the oven till delicately browned ; then scoop out the inside, leaving the sides ½in. thick, and smoothing the inner surface with the back of a spoon previously dipped in hot water. This casserole can be prepared some time beforehand, and keeps well if stored in a dry place. Some cooks butter moulds and fill them with the mashed potato or pounded rice and bake them till nicely coloured, turning them out and scooping the inside away when cooked. This of course saves trouble. These cases can manifestly be made any size required. Besides these, first rate cooks make butter cases for such ragouts as are given above ; but, though I have known a so-called plain cook who made these to perfection, they are hardly within the scope of the average “ good plain cook.” I give the recipe, however, for anyone bent on experiment. Roll 1½oz. of fresh butter with your hand in finely sifted flour
TIMBALES, VOL-AU-VENT, PATTIES, &c. 99
then dip it into well beaten whole egg, and roll it in fine bread crumbs ; repeat this egging and crumbing, then shape it into a cylinder, cut a round at one end, and at once fry in boiling fat till of a nice gold colour. Fry these cases very quickly, lifting them out, removing the round at the end, and pouring off the liquefied butter inside, the very moment they are sufficiently coloured, and fill them at once with any nice and very light mince or creme, which must be quite hot when added to the cases. The butter poured away from these will be found excellent for sauces, &c.
E 2
CHAPTER VI.
However systematically one may try to class entrees, there are always some that appear to escape one, and it is for this reason I include in this chapter a variety of odds and ends that I should be sorely puzzled to find a proper heading for. I therefore give them as they occur to me, and must trust to the index for their alphabetical classification.