The complete Indian housekeeper & cook

27. Supreme de Volaille. — Fillet two or more fowls into neat thin oval fillets, lay in a stewpan in clarified butter, and just set them ; that is, as soon as the under-part of the fillet is whitened, turn it over and set it on the other side. The fillets should not gain the least colour. Drain, trim, and dish up, with ovals of tongue warmed in stock between each fillet. They should be dished on a border of vegetables, and cream bechamel sauce poured round. The fillets may be decorated to tiiste with truffles, &c. 28. Timbales are made of pipe macaroni or macaroni paste. The latter is seldom seen in India, lloil some pipe macaroni, not too soft, cut into half-inch lengths. Butter a mould, preferably a pudding basin, very thick with butter. Stick the macaroni upright, beginning with the middle and working to the sides, until the whole sides are covered. Then carefully press in some well-seasoned quenelle forcemeat, and steam for half-an-hour. It should turn out quite evenly, showing all the holes of the macaroni. Serve with allemande sauce. 29. Vol-au-vents. — The vol-aii-vent itself comes under the head of puff-paste, and its beauty entirely depends on the cook’s capacity for pastry. It is simply an oval of paste about two inches thick when it goes into the oven, and with an inner oval marked deep with the knife. It should rise at least three times its original height. The top should then be removed and the inside scraped out. The contents may be anything, but are chiefly teaspoon quenelles, cockscombs, truffles, chicken in dice, &c., in white cream sauce or a brown glaze. It is, in fact, a large patty. Vol-au-vents are generally beyond the Indian cook, who seldom arrives at the necessary perfection in pastry. CHAPTER XXVIII GARNISHES 1. Chartreuse. — Prepare vegetables in a mould as for a moulded macedoine, but fill the inside with braised cabbage or dressed spinach. 2. Chipolata.— Take, in equal units, button mushrooms, roasted chestnuts, red carrots cut into balls, bacon cut into ovals, a few quenelles made in teaspoons, or round forcemeat balls. Warm up with good thick brown sauce and some sherry. 3. Custards, Savoury.— Four units egg, 2 units cream, 1 unit grated cheese. Poach in a mould. Cut to shape when cold. 4. Egg Garnish, White.— Two units white of egg, J unit thick cream, some salt. Mix. Poach till firm. Cut to shapes. Yellow. — Two units yolk, 1 unit cream ; as before. Any flavouring. For soups, &c., or the whites may be whipped very stiff and dropped through a forcing-pipe into boiling milk, then used. 5. Financi^re. — Equal units of mushrooms, cockscombs, truffles, and white quenelles, or sweetbread in dice. Add brown sauce and very little sherry, or allemande sauce or be'chamel. 6. Florentine Rice. — Boiled rice fried with salad oil and a little curry powder. Add grated cheese, and if procurable a few prawns. 7. Jardiniere. — Vegetables prepared as for a macedoine, but with brown sauce. 8. Macddoine. — Equal units of turnips and carrots boiled in stock and cut in fancy shapes, and mixed green vegetables, such as cauliflower nibs, French beans, peas, &c. Add some very thick bechamel sauce, a little mashed potato, and whipped cream.