The complete Indian housekeeper & cook

14. Cold Meat Blanquette. — Cut the meat in rounds or ovals, and merely warm in white sauce. Mask with reduced white bechamel, flavoured with mushrooms or celery. Both the glace and blanquette forms are suitable to many kinds of meat, and a variety of dishes may be made by altering the seasonings and arrangement. 1-5. Croquets. — These may be made of anything and everything, and may be seasoned with anything and everything. The founda- tion is minced meat or flsh. This should be put into a saucepan with enough white veloute' sauce to moisten it. When hot, add the strained yolks of eggs. AVTien nearly set, pour out on a dish to cool, and when firm cut into pieces the size of a cork. 'I'liese must he rolled to some unifoi-m shape in bread-crumbs, dipped in beaten eggs, smoothed again in bread-crumbs, and plunged into boiling fat. The great art in croquets is to have the outside properly hardened by the boiling fat before the inside has time to melt ; in this way the croijuets will he full of delicious gravy. Croquets are e.-tcellen't made of macaroni and cold tongue, and are most economical, as a very small portion of meat suffices to make them. One of the prettiest shapes for croquets is that of a pear. They should he dished standing ujiright, with a green stick of parsley as a stalk in each. The general proportion for croquets is 10 units of minced meat, 4 of gravy or sauce. They may be made with panade. The only point is to have them firm enough to handle. 16. Croustades, Croutons, and Patties.— These are useful fin- using up any cold meat or fish. In economical houses, patties will only be made from the trimmings of pulF paste used for tarts, &c„, hut croutons are always easily made, 'lake a stile loaf ; what is called a chujypur or clo.se-grained loaf is best. Cut into slices 2 inches thick, and from these punch out circles 2 inches across. Sfcimp or Housekeeper and Cook 263 mark out an inner circle, remove it carefully as the crumb inside, leavine; a thick enough wall. If the ciouWn ?s mei-elv to he baked in the oven tiH crisp a thin wa wi 1 ho d , if it is to ’he fried in butter, one fllgMy thickei vill do h^ croutons which are to he soaked m custard h inch must be left. The latter way is very excellent, especially it ^hrcuri-d be made with a little broth The cut-out cron on s should only he soaked for a minute or two, then fued af 0 \Tith sweet custard flavoured with essences many piettj and de cate puddings may he made with croutons Croustade^s are made of short paste, and can therefore be easily made also. Ihe tin croustade moulds, which are rather like various shapes, are lined as for cheesecakes with the paste, baked with raw rice inside them. The croustades can then he Ailed and decorated according to taste. All that is required is a pod sauce, either sweet or savoury, and the remains of some other dish. Jtven custard pudding cut into dice, with jam and a little whipped cream, will All a croustade.