The complete Indian housekeeper & cook

9. Milanese Macaroni. — Cut in small pieces about one inch long, and the same width, a little cooked macaroni, ham, or tongue, mushrooms, cold chicken, or game. Put them in a saucepan with sufficient good thick white sauce to make them cohere; add grated 276 The Indian Housekeeper and Cook 10. Milanese Rice.— Boiled rice fried with a little butter seasoned with grated cheese, add remains of game, chicken, tongue; ham, or hsh cut into dice. 11. Moulded Macddoine.— In an oval mould previously lined with buttered paper, arrange cut carrots, turnips, and truffles in a pretty design, take sufficient thick puree of potatoesmade with cream to bind cut vegetables together as for ordinary macedoine, bill the mould, steam to make it hot, and turn out. Dre.ss anv entree round it. ^ . Pfovengale. Chop six large onions and stew very gently with 2 units of butter, nutmeg, pepper, salt, and the juice of a lemon. Do not let the onions brown, but cook till quite soffi, then add 4 units yolk of egg, and stir till the whole is a thick paste. Use this to mask fillets or cutlets, and then sprinkle with fried bread-crumbs and Parmesan cheese. 13. Potato Croquets. — Take a sufficiency of well-mashed potatoes, add some yolk of egg and some cream ; form into any shape, egg and crumb, or roll in broken vermicelli. Fry a golden brown. A variation is made by cutting the paste with a cutter like shortbread, egging over, and baking. A little nutmeg should be dusted over after egging. 14. Reform Garnish.— Shredded ham, whites of egg pickled, gherkins, mushrooms, and truffles; warm up in brown piquante sauce. 15. Rice Borders {Plain). — Two units rice, 20 units thin stock. Boil, add seasoning, 1 unit of butter and 2 egg. The rice must be very dry. Press into a buttered mould, stand it in a baking tin of water, and bake 20 minutes. Turn out and use as a border for ragouts, hashes. Red. — With ^ tomato puree and | stock. Green. With spinach. This last is good made with Indian corn meal or semolina. Cheese may be added. 16. Vegetable Cups.— These may be cut out of turnips, big carrots, pumpkins, &c., into pretty shapes, and after being braised in stock, be filled with ragouts, minces, or creams. CHAPTER XXIX f^AVOURIES Half the battle with savouries is that the hot ones should be hot, the cold ones cold. Toasts also should never be flabby or greasy. By far the best way of preparing them is to put the bread ready cut to shape and lightly buttered on both sides into the oven till brown. 1. Adelaide Sandwiches.— Take 2 units of cooked chicken in dice and 1 unit of ham in same form. To unit cuia-y spices or paste add 2 of good brown sauce ; and if spices are used, a little tomato conserve or chutney. Add the chicken and ham as soon as the spices are cooked, first by frying in a little butter, then by boiling with the sauce. Have ready rounds of fried bread about one-eighth of an inch thick and three inches across. Make into sandwiches with the mixture, arrange on a baking sheet, and on the top of each place a ball the size of a walnut of grated cheese and butter in equal pai-ts kneailed together. Bake in a sharp oven for five minutes, and serve on a napkin.