Domestic and economical cookery recipes

Pass three-quarters of a pound of steak through a mincing machine four times, then rub through a wire sieve to remove any skin. Make a panada with one ounce of butter, one gill of water, and two and a half ounces of fine flour, and a little salt thus : — Let the butter and water boil, then stir in the flour and salt, and boil the mixture well. Pound the meat and panada, thoroughly mixing one ounce of butter (melted) and two eggs. Pepper and salt to taste. Butter some small moulds, fill them with the mixture, and steam or poach them for about twenty minutes. Serve with them a good brown sauce, to which has been added two or three tablespoonfuls of tomato purée. Two or three mushrooms or truffles, chopped finely, and added to the meat mixture, are a great improvement. No. 117 PETITS POULETS A L’ESPANIOL. Little Chickens, with Espaniol Sauce. Some quenelle meat Some well-cooked French beans Espaniol sauce Glase Butter, mushrooms Border of quenelle meat Sauté some little mushrooms. Well butter some chicken moulds, and fill them with quenelle meat, putting in the centre of each a mushroom. Poach them in the usual way, and brush them over with glaze. Dish them upon a poached quenelle border, heap the cooked beans in the centre, and pour espaniol sauce round the base. No. 118. OYSTER PATTIES. Puff pastry 4 button mushrooms ^ oz. butter 1 dozen oysters i oz. flour 4 tablespoonsful cream ^ teaspoonful salt Grated nutmeg' Pepper and cayenne Lemon juice Roll the pastry out half an inch in thickness, cut in rounds with a paste cutter ; take a cutter two sizes smaller and press the centre of each round to the depth of a quarter of an inch. Put the rounds on a tin, and bake 7-10 minutes in a hot oven until nicely browned. Then take out the patties, remove the small centre piece, and scoop out a little of the inside. Fry the mushrooms in the butter eight or ten minutes, take them out, put in the flour, cream, oyster liquor, salt, pepper, cayenne, and nutmeg. Stir and boil well, then add the oysters (bearded and cut in halves), also the lemon juice ; mix well. Fill each of the patty cases, and place the little piece of pastry on the top. Pile high on a dish, and serve. Remove the flesh from the lobster, pound it in a mortar with the butter, then pass through a sieve. Pound the coral separately, and pass it through a sieve, and dry it slightly in a very cool oven. Whip the cream, adding a very little lemon juice drop by drop ; let the cream be quite stiff, but take care not to over-beat it ; then add the lobster and half the coral. Season with cayenne and salt. Pile the lobster cream in little souffle cases, and decorate with the remainder of the coral. No. 119. LOBSTER CREAMS. 1 lobster (with coral if possible) \ oz butter \ pint cream A few drops Lemon juice Cayenne and salt to taste No. 120. MUTTON CUTLETS. Neck of mutton, best end l egg Bread crumbs 2 oz. butter