turn the mixture into ready buttered cups ;
put these into a dish of hot water, and bake
for 30 minutes in a quick oven. Turn out and
serve with a curry sauce.
Vegetable Marrow and Mince (Hot).
Cut off the ends of a good marrow, and scoop
out the inside ; fill this with any nice mince ;
skewer on the ends again, and bake or steam
gently till the marrow is soft. Send to table
with a rich sauce over and round it. Cucumber
answers admirably used in the same way.
Fricandelles (Hot).
Chop up some cold, cooked meat very finely,
adding a little ham or tongue if white meat is
used ; mix with this some crumb of bread
(steeped in gravy, or milk for white meat),
pepper and salt, a thin strip or so of lemon peel,
1 or 2 finely minced chives, and some parsley ;
pound this all with a little beef suet, and moisten
it with a little stock and mushroom catsup.
Let it stand for 2 hours, then shape into flat cakes,
fry carefully, and serve with a good gravy.
The remains of game are excellent if treated in
this way.
67
ENTREES MADE EASY
Cassolettes MeringuGes (Hot).
Fry some croustades a delicate golden colour,
and brush the tops with a little warm butter,
and then dip them into minced parsley, and
coralline pepper. Meanwhile, cut up the remains
of any cold cooked meat or game into very small
pieces, and heat these in any good, rather thick
sauce, white or brown, according to the meat you
use ; fill up the cases with this, and pile up on
each stiffly whipped white of egg, sprinkling this
with a little parsley, grated cheese, pepper and
salt ; then put them into the oven just long
enough to stiffen the egg, but not to colour it.
Stuffed Tomatoes (Hot).
Choose the tomatoes as much of a size as
possible, remove the core, and a little of the
inner portion. Have ready some minced chicken
or rabbit, or meat of any sort, seasoned with
salt and coralline pepper, and moistened with
a little sauce. Place the tomatoes on a well-
greased baking tin, sprinkle with fried bread-
crumbs, and bake until they are cooked. Serve
with brown gravy.
68
RECHAUFFES, MINCES, ETC.
Cannelon (Hot).
Mince 1 lb. of underdone roast beef, and mix
it with rather over 6| oz. of minced ham, a
sprinkling of the grated rind of lemon, some
parsley, a little thyme well minced, and a sea-
soning of salt and pepper, and work in 1 small
egg. Shape it in the form of a roll, wrap in
buttered paper, and bake in a moderate oven
for about 20 minutes. When ready, take off
the paper, and serve very hot with a good sauce
over it. Any meat can be used in this way, only
of course using a suitable sauce.
Croustades of Chicken (Hot).
Have ready some croustades, and fill these
with minced chicken, mixed with a little ham,
tongue, or mushrooms ; heat them well, and
serve in an entree dish on a fancy paper.
Any meat or mixture of meat or game can be used
in this way.
Shepherd’s Pie (Hot).
Mince 1 lb. of any scraps of meat, and mix
with it 1 gill of gravy or water, a teaspoonful
69
ENTREES MADE EASY
✪ Rissoles (Hot)
Page 19 · 9 recipe records on this page
Presented as published in 1905. 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
turn the mixture into ready buttered cups ; put these into a dish of hot water, and bake for 30 minutes in a quick oven. Turn out and serve with a curry sauce.
Vegetable Marrow and Mince (Hot).
Cut off the ends of a good marrow, and scoop out the inside ; fill this with any nice mince ; skewer on the ends again, and bake or steam gently till the marrow is soft. Send to table with a rich sauce over and round it. Cucumber answers admirably used in the same way.
Fricandelles (Hot).
Chop up some cold, cooked meat very finely, adding a little ham or tongue if white meat is used ; mix with this some crumb of bread (steeped in gravy, or milk for white meat), pepper and salt, a thin strip or so of lemon peel, 1 or 2 finely minced chives, and some parsley ; pound this all with a little beef suet, and moisten it with a little stock and mushroom catsup. Let it stand for 2 hours, then shape into flat cakes, fry carefully, and serve with a good gravy. The remains of game are excellent if treated in this way.
Cassolettes Meringuées (Hot).
Fry some croustades a delicate golden colour, and brush the tops with a little warm butter, and then dip them into minced parsley, and coralline pepper. Meanwhile, cut up the remains of any cold cooked meat or game into very small pieces, and heat these in any good, rather thick sauce, white or brown, according to the meat you use ; fill up the cases with this, and pile up on each stiffly whipped white of egg, sprinkling this with a little parsley, grated cheese, pepper and salt ; then put them into the oven just long enough to stiffen the egg, but not to colour it.
Stuffed Tomatoes (Hot).
Choose the tomatoes as much of a size as possible, remove the core, and a little of the inner portion. Have ready some minced chicken or rabbit, or meat of any sort, seasoned with salt and coralline pepper, and moistened with a little sauce. Place the tomatoes on a wellgreased baking tin, sprinkle with fried breadcrumbs, and bake until they are cooked. Serve with brown gravy.
Cannelon (Hot).
Mince 1 lb. of underdone roast beef, and mix it with rather over 6| oz. of minced ham, a sprinkling of the grated rind of lemon, some parsley, a little thyme well minced, and a seasoning of salt and pepper, and work in 1 small egg. Shape it in the form of a roll, wrap in buttered paper, and bake in a moderate oven for about 20 minutes. When ready, take off the paper, and serve very hot with a good sauce over it. Any meat can be used in this way, only of course using a suitable sauce.
Croustades of Chicken (Hot).
Have ready some croustades, and fill these with minced chicken, mixed with a little ham, tongue, or mushrooms ; heat them well, and serve in an entree dish on a fancy paper. Any meat or mixture of meat or game can be used in this way.
Shepherd’s Pie (Hot).
Mince 1 lb. of any scraps of meat, and mix with it 1 gill of gravy or water, a teaspoonful
Records on this page
Rissoles (Hot)Curried Mince (Hot)Vegetable Marrow and Mince (Hot)Fricandelles (Hot)Cassolettes MeringuGes (Hot)Stuffed Tomatoes (Hot)Cannelon (Hot)Croustades of Chicken (Hot)Shepherd’s Pie (Hot)