The complete Indian housekeeper & cook

Orange Sauce {cold). — Five units water, 4 units sugar ; add a 4-anna weight of gelatine. VVhen half cold add 5 units orange pulp, 2 brandy or Maraschino, and some yellow colouring. Mix in 5 units whij)ped cream and some boiled shredded peel. Plum Pudding Sauce. — Eight units butter, 4 units coarsely pounded sugar, ,5 units Cura§oa or brandy, 2 units yolk of egg. Cream the butter, add the sugar and egg, and stir in the brandy. It can be made without the eggs. Plantain Sauce. — Five units plantain pulp, 5 orange pulp, 2 units sugar, 3 units water ; boil, pass through sieve ; add 2 units noyeau and a few shredded almonds. Purée Sauces. — Made of any fruit or jam passed through a sieve and thinned with water. Sweet Sauce. — One unit cornflour, 2 of sugar, 5 of sherry, 1 of lemon juice, 1 of butter or more ; add 10 of water. Syrup Sauces. — Six units of sugar to 3 of water, any flavouring or colour. Chocidate sauce is made by adding 1 unit of cocoatina to this. CHAPTER XXVI PLAIN ENTRÉES By plain entrees is meant those inexpensive and easily prepared dishes which are suitable for everyday cooking. 1. Boudins may be made of any cold meat, either pounded or minced, and bound with eggs and thick sauce. They may be poached or steamed in a mould, or used to fill up the centre of a chartreuse that IS, a mould lined with vegetables. The only thing to remember IS that a chartreuse mould must always be lined first with buttered paper. The proportions are invariably : 5 units of pounded cooked meat, 2 of panada (see Miscellaneous), 1 thick brown sauce, i butter 2 eggs. 2. Brains au Gratin. Parboil, cut into slices, toss up with ullemande or maitre d’hotel sauce. Fill some jiaper cases with the mixture, strew fried bread-crumbs over, and, if liked, a rasp of cheese. Bake for five minutes. 3. Brain Cutlets. — Blanch the brains in cold water for half-hour and remove the skin. Boil slowly in a little vinegar and water with seasonings. When cold, cut into cutlets, dip tliem in butter or egg, and crumb. Fry in sufficient boiling fat to let them swim. Drain and serve with tomato or Rohert sauce. 4. Bubble and Squeak. — Place small thin slices of cold salt beef in a frying-pan, taking care to have plenty of fat bits. Just fry. through without drying. Set the meat aside, and in the same pan put a sufficiency of boiled and chopped cabbage. Fry sharply ; add the meat ; save a few hits for garnishing. Let the wliole bubble and squeak well. Serve very hot, arranged in a pyramid, and garnished with the bits of meat set aside. 5. Chicken à l'Italienne. — Take a young tender chicken. Cut it into five piece.s, removing the bones from the thighs and the breast. Rub over with salad oil, in which the least taste of garlic has been given. Prepare a batter of 1 unit of flour, 1 of milk, 2 of egg, and a few drops of oil. Beat for at least ten minutes. Lay the chicken in the batter for ten minutes, then fry in an enamelled The Indian Housekeeper and Cook 261 frying-pan in boiling oil; sprinklings a little broken vei micelli over the pieces while cooking. Serve with any sauce, preferably Italienne or Ravigotte.