The complete Indian housekeeper & cook

Press more cabbage to fill the mould, steam for ten minutes, just to make it hot, and serve with salmis sauce. This is a chartreuse, and may be made of quails, pigeons, or chicken. 19. Partridge, or Pigeon, and Tomatoes.— Fry in a stewpan with 2 units olive oil, add 3 units tomato conserve, *5 of white wine ; cayenne pepper and garlic rather more than usual. Simmer for Housekeeper and Cook 273 ten minutes ; add a bit of glaze or some very reduced gravy, and 2 dozen stoned olives. 20. Patties. — These are generally made of puff-paste and filled with ragouts of sorts. But made of potato-paste in shallow pattypans they are useful for dishing up fillets of beef, mutton, in fact, anything. By half filling the little dish, as it were, of potato with a puree of peas or tomatoes, laying the fillet on it and garnishing with mushrooms, &c., both meat and vegetables are helped at once. 21. Pigeons, or Quails, with Pistachios. — Bone the birds without cutting them, and use equal units of pounded pistachios and bread-crumbs seasoned with cayenne and salt to restore the skins to their original shape. Yolk of eggs may be used to bind the pistachios. Braise the birds very gently with carrots cut in shapes. Reduce the sauce to a glaze, and cover the birds well with it. Pigeons may be carefully cut in two before dressing them on a wall of tomato-rice or braised cabbage. The sauce may he greened with pistachio nuts if the flavour is liked. 22. Quails, Boned. — Bone without breaking the skin. Draw the legs and wings inside, and fill with chicken quenelle and ham forcemeat, to which chopped truffles have been added. Poach in clarified butter, taking care not to let the birds brown, and dish up on a white macedoine with brown sauce. 23. Roman supreme. — As No. 27, but mask each fillet with the following preparation : Take 2 units tomato conserve, 1 unit strong gravy, i unit salad oil. Pleat over a gentle fire, stir in 2 units yolk of egg and thicken. Or, every alternate fillet may be masked with this and the next with cream bechamel or soubise. 24. Sheep’s Tongues h la Milanese. — Braise eight tongues, after larding them carefully so as to show the lards in two rows down the front of the tongue. The lards may be of bacon, or truffle. M’^hen braised, make an incision down the middle of the tongue, between the lards, and fill with white quenelle forcemeat. Sprinkle with fried bread-crumbs and cheese, and moisten witli melted butter. Push the tongues into the oven, or salamander them. Then glaze the tongues, and serve upright, the thick ends to the middle, on a border of Milanese rice. This entree is very pretty if neatly made, as the centre of the tongues can be filled in with reduced celery puree or tomato custard, and the tongues glazed white or brown. 2.5. Souffldes, Cold. — Are made by adding chopped and seasoned game, ham, chicken, lobster, fish, &c., to liquid aspic jelly, adding s 274 The Indian Housekeeper and Cook cieam, and whipping till it is cold. They may also be made of vegetable puree. 26. Soufflés, Hot. — Any kind of pounded meat well seasoned 4 units, eggs 4 units, panadc 1 unit. Mix intimately, reserving the white of egg till the last. Add well whisked. Souffle'es can be steamed or baked, or first steamed then egg-crumbed and fried.