Boston Cooking-School cook book

A ramekin dish is an individual baking dish that holds from 4 to 1 cup. Any creamed mixture may be put in a ramekin, covered with buttered crumbs (p. 30), and baked until brown. Ramekin mixtures may be served on toast or in patty cases, Swedish timbale cases, scallop shells, etc. (p. 403) instead of in ramekins. SWEETBREAD RAMEKINS Fill ramekin dishes with Creamed Sweetbreads (p. 320), made with Velouté Sauce (p. 194) seasoned with beef extract. Cover with buttered crumbs and bake until crumbs are brown. CRAB MEAT MORNAY 4 tablespoons butter 34 cup Chicken Stock (p. 151) 3 tablespoons flour 34 cup milk 2% tablespoons cornstarch 2 egg yolks 34 teaspoon salt 114 cups crab meat Y cup grated cheese Melt butter, add flour, cornstarch, and salt, stir until well blended. Pour -stock on gradually, while stirring constantly. Bring to boiling point and boil 3 minutes. Add milk gradually, again bring to boiling point, and add egg yolks. Butter ramekin dishes, put in thin layer of crab meat, cover meat with sauce, sprinkle with cheese. Cook in broiling oven to melt cheese and brown. Serves 6. DEVILED CRABS 1 cup crab meat 1 cup Velouté Sauce (p. 194) 44 cup mushrooms, finely chopped 1 teaspoon parsley, finely Buttered Crumbs (p. 30) chopped Add crab meat and mushrooms to sauce. Cook 3 minutes, add parsley, and cool. Fill ramekins or crab shells, washed and trimmed. Cover with crumbs. Crease on top with case knife, having 3 lines parallel with each other across shell and 3 short lines branching from outside parallel lines. Bake until crumbs are brown. Serves 6 or more. DEVILED OYSTERS 1 pint oysters ¥% tablespoon finely chopped 2%% cup Croquette Sauce parsley (page 397) 1 teaspoon lemon juice 1 egg yolk - Buttered cracker crumbs Clean, drain, and slightly chop oysters. Add egg yolk, parsley, lemon juice, and oysters to sauce. Arrange buttered ramekins, scallop shells or deep oyster shells in a dripping pan, half fill with mixture, cover with buttered crumbs, and bake 12 to 15 minutes in hot oven (400° F.). Fills 12 or more oyster shells. CHAFING-DISH RECIPES 413 DEVILED SCALLOPS 1 pint scallops Y teaspoon salt 2% tablespoons butter Few grains cayenne 4 teaspoon prepared mustard ¥g cup buttered cracker crumbs Clean scallops, drain, and heat to boiling point. Drain again, reserve liquor, and chop scallops. Cream butter, add mustard, salt, cayenne, 14 cup reserved liquor, and scallops. Let stand ¥ hour. Put in baking dish or scallop shells, cover with crumbs, and bake 20 minutes in moderately hot oven (375° F.). Serves 6 or more. HALIBUT MARGUERITES Line a buttered tablespoon with Fish Forcemeat II (p. 138). Fill with Creamed Lobster (p. 409), cover with forcemeat, and garnish with forcemeat put through a pastry bag and tube, in the form of a marguerite. Color a bit of forcemeat with yellow color paste and put in center. Slip from spoon into boiling water and cook 8 minutes. Serve with Béchamel Sauce (p. 193) or Lobster Sauce (p. 192). MARTIN’S SPECIALTY Y% tablespoon onion (finely chopped) Stock or water 2 tablespoons butter 1 egg yolk 1 cup chopped, cooked chicken or veal Salt and pepper 1 cup soft bread crumbs Lettuce Tomato Sauce (p. 198) Cook onion in butter 3 minutes. Add meat and crumbs, moisten with stock, add egg yolk and seasonings. Wrap in lettuce leaves, allowing 2 tablespoons mixture to each. Tie in cheesecloth and steam. Makes 8. Serve with sauce. CHAP PER 30 TIMBALES A timbale may be made of almost any mixture of meat, fish, cheese, or vegetable, cooked in special molds known as timbale molds, or in custard cups or cutlet molds. Swedish Timbales (p. 404) are used like patty shells.