Entrees made easy

In any case they are cooked in exactly the same way. The meat should first be minced very finely, rubbed through a wire sieve to make it quite smooth, and then weighed ; if cream is added, it must first be whipped to the consist- ency of the cream sold in jars, or this latter may be used instead. The eggs are added to the meat without any previous beating, and before the sauce is added. The sauce is made in the proportions of 2 oz. each of butter and fine sifted flour to 2 gills of whatever liquid is used. For this, too, the mould must be well buttered, and only three-quarters filled, as the cream rises, though not to the same extent as a souffle, and must rest on, and be covered with greased paper. In cooking souffles, etc., if they are baked, great care must be taken not to open the oven door too soon, or on any account to slam it. If they are steamed, place the tin in which the souffle or mousse, etc., is, on a double folded piece of paper in a pan, and pour boiling water to three-quarters of the way up the tin, cover the souffle with a buttered paper, and then put on the lid, only taking it off once, about 10 minutes later, to see if it is slowly rising. These dishes made in the above proportions take about 30 minutes to bake or steam. They are cooked if the centre feels firm to the touch. All this class of dishes are spoiled by waiting, and should be served directly they are turned out. Quenelles (Hot). These are easier to make than souffles or creams. Pound together 4 oz. of panade, £ lb. raw pulped meat (weighed after sieving), 1 oz. fresh butter, 1 whole raw egg, and 1 tablespoonful of thick cream or white sauce, working these three in at the last, until it is all of the consistency of pate de foie gras. Season with pepper, salt, a very little lemon juice, and if liked some coralline pepper. Have ready either 1 large or several small well-buttered moulds, which may be plain or decorated according to taste, rather overfill these moulds with the mixture, and round into a dome shape with a hot wet knife. To make the mixture settle properly, strike the mould 2 or 3 times on the edge of the table whilst filling. They are generally poached as follows : — Place the moulds on a greased paper in rather a shallow pan, and pour enough boiling water round them just to cover them, draw the pan to the side of the fire, and keep the water simmering steadily for 15 to 20 minutes^ taking care the water does not boil again, as this will spoil the quenelles. If you have no quenelle moulds, shape the mixture with 2 spoons dipped in hot water, and slide the shapes into the buttered pan and poach as before. For the Panade. Put | oz. of butter into a pan with 1 gill of milk, water or stock, and bring it to the boil, then add 2 oz. of sifted flour and stir it all together over the fire till it is thick enough to roll into a ball ; draw it to the side of the stove, still keeping it on a fairly hot part, however, and let it cook for a few minutes longer, stirring it occasionally to prevent its burning, till the flour is thoroughly cooked.