Boston Cooking-School cook book

3 egg yolks 3 egg whites 2 tablespoons milk Few grains salt Few grains salt Chopped truffles Beat yolks slightly, add milk and salt. Pour into small buttered cup, place in pan of hot water, and bake in moderate oven (350° F.) until firm. Beat egg whites slightly, add salt, and cook same as yolks. Cool, remove from cups, cut in slices, pack in mold in alternate layers, and press with weight. A few truffles may be sprinkled between slices if desired. Remove from mold and cut in slices. ROYAL CUSTARD 3 egg yolks, slightly beaten ½ teaspoon salt 1 egg, slightly beaten Slight grating nutmeg 144 cup Consommé Few grains cayenne Combine ingredients and bake like Egg Custard. CHICKEN CUSTARD 14 cup chopped breast meat 1 egg, slightly beaten of fowl Salt, pepper, celery salt 4 cup Chicken Stock Nutmeg Anchovy essence Rub meat through sieve. Add stock, egg, and season to taste. Bake like Egg Custard. Cut in small cubes. MACARONI RINGS When making a macaroni dish, reserve several pieces of boiled macaroni. Keep it in cold water and cut as needed into 44-inch slices, making tiny rings. NOODLES (p. 384) Cut in fancy shapes, using sharp knife or French vegetable cutter; or roll like jelly roll, cut in as thin slices as possible, and unroll pieces. Dry, and when needed cook 20 minutes in boiling salted water; drain and add to soup. FRITTER BEANS 1 egg, beaten till light 34 teaspoon salt 2 tablespoons milk 4% cup flour Combine ingredients. Put through colander or pastry tube into deep fat and fry until brown; drain on brown paper. CORN DUMPLINGS 4 cup yellow corn meal 2 eggs, slightly beaten VY teaspoon salt 1 tablespoon finely chopped onion 11% cups boiling water 1 tablespoon finely chopped parsley Combine meal, salt, water, and onion. Steam 2 hours. . Add eggs and parsley. Shape in small balls, roll in flour, and cook 10 minutes in hot soup. PUFFS When making Cream Puffs (p. 711), reserve some of the mixture and force through pastry bag and tube in very tiny amounts. Flatten points. Bake, or fry in deep fat. PATE A CHOUX PUFFS 21% tablespoons milk Y% teaspoon salt Y teaspoon lard - 14 cup flour 1% teaspoon butter 1 egg, unbeaten Heat butter, lard, and milk to boiling point; add flour and salt, stir vigorously. Remove from fire, add egg, and stir until well mixed. Cool and drop small pieces from tip of teaspoon into deep ~ fat. Fry (p. 26) until brown and crisp, and drain on brown paper. Parmesan Pate a Choux. Add 2 tablespoons grated Parmesan cheese to mixture. -_MARROW BALLS 2 tablespoons marrow 1 teaspoon parsley, chopped fine 4 tablespoons cracker crumbs 34 teaspoon salt 1 egg 1% teaspoon pepper Y teaspoon nutmeg Work marrow until creamy. Add other ingredients. Let stand several hours if possible. Shape in small balls and cook 10 minutes in boiling water or soup. QUENELLES Shape any forcemeat mixture in small balls or between tea- or tablespoons, making an oval, or force mixture through pastry bag on buttered paper. Cook in boiling salted water or stock. Serve as garnish to soups or other dishes, or serve as an entrée with a sauce. MOCK QUENELLES 1 egg, slightly beaten Cracker dust Salt, celery salt, and cayenne Add cracker dust to egg until mixture is of right consistency to poach. Season. Shape by forcing through paper cone on buttered paper. Invert paper in boiling soup to cook quenelles. FISH FORCEMEAT I Y4 cup fine stale bread crumbs 1 egg, well beaten Y cup milk 2% cup raw fish Salt Cook bread and milk to paste, add egg, and fish forced through food chopper and worked until smooth. Season with salt. Bass, halibut, or pickerel are the best fish to use for forcemeat. Shape in small balls and cook in soup. FISH FORCEMEAT II