Melt the butter, mix in the flour, add the milk and cream, and stir it over the fire till thick and boiling ; add the veal minced fine, season with pepper, salt, and a little finely chopped ham or tongue, mix all well together, turn it out on a plate, and put it away till quite cold; then roll out the puff pastry very thin, cut it out in rounds about the size of a teacup with a plain cutter, put a small piece in the middle of each, wet it round with beaten &%%, fold it over, press the edges together, and roll them up a little; egg and vermicelli them, and fry in hot lard. Serve with fried parsley. 38 OCKLYE COOKERY BOOK CROUSTADES Ingredients Bread. Chicken, game, or meat. Dripping✪ Croustades. Cut some pieces of bread about the size of small tea- cups; cut round the inside of them about two inches deep. Fry them in good dripping; then take out the middles and fill up with nicely minced chicken, game, or meat, placing on the top a crisp slice of the removed centre. Serve hot. CURRIED LENTILS Ingredients Two tablespoonluls of lentils. Salt, sugar, and pepper. One teaspoonful of curry powder. A dessertspoonful of chopped Stock. eschalot. Butter. Flour✪ Curried Lentils. Soak the lentils in cold water for an hour or more; mix the curry powder with a little stock, and stir it into a pint of stock in a saucepan; add butter the size of a walnut, salt, sugar, pepper, eschalot, and a little flour to thicken it. Stew the lentils in this till they are quite tender. Serve hot with a border of boiled rice. DUCK A LA MODE Ingredients One duck. Red wine. Butter. One anchovy. Flour. One eschalot. Stock. Herbs and lemon juice✪ Duck a la Mode. Cut up a duck into nice joints, put them into a stew- pan with a bit of butter and fry them a pale brown; then pour off the fat, dust flour over them, and put in half a pint of good stock, a little red wine, anchovy, MEATS AND ENTREES 39 eschalot, and a small bundle of herbs. When the duck is cooked enough, take out the herbs and let the sauce be as thick as cream ; dish it up, squeeze lemon juice over it, and serve hot. FRICANDEAU OF VEAL Ingredients Three pounds ot fillet of veal. Streaky bacon. Larding bacon. Parsley, thyme, and bay leaf. Half a pint of stock. Salt, pepper, and sugar. One onion. Mace. One carrot. One clove✪ Fricandeau of Veal. Trim the veal and lard it closely with fine strips of larding bacon; lay three or four thin slices of bacon in the bottom of a stewpan and place the fricandeau on them ; cut the onion and carrot in slices and place them round it, with a bouquet of parsley, thyme, and bay leaf, an atom of mace, and a clove ; add about half a pint of stock, but do not let it cover the larding ; if you have no stock at hand, use water and a little salt ; cover it with a buttered paper, set it on a moderate fire, let it stew gently for about two hours, basting the fricandeau with the gravy occasionally ; the more slowly it cooks the better. When done, put it on a baking sheet in the oven for five or ten minutes to crisp the lardons; in the meantime, strain the stock, free it from grease, re- duce it to half glaze ; take the fricandeau out of the oven, dish it up, glaze it, and pour the remainder round it. Tomato sauce may be served with the fricandeau, or mushroom sauce made thus : MUSHROOM SAUCE Ingredients Twelve tablespoonfuls of thin A little sugar. brown sauce. A little cayenne. Six or eight mushrooms✪ Mushroom Sauce. 40 OCKLYE COOKERY BOOK Put the brown sauce into a small stewpan to boil; then have the mushrooms wdl cleaned and washed, chop them fine, place them in the sauce and boil for five or ten minutes ; add a little sugar and a little cayenne if liked. TO ROAST AN OLD FOWL Ingreiients One old fowl. Good gravy. Veal stuffing✪ To Roast an Old Fowl.

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Melt the butter, mix in the flour, add the milk and cream, and stir it over the fire till thick and boiling ; add the veal minced fine, season with pepper, salt, and a little finely chopped ham or tongue, mix all well together, turn it out on a plate, and put it away till quite cold; then roll out the puff pastry very thin, cut it out in rounds about the size of a teacup with a plain cutter, put a small piece in the middle of each, wet it round with beaten &%%, fold it over, press the edges together, and roll them up a little; egg and vermicelli them, and fry in hot lard. Serve with fried parsley. 38 OCKLYE COOKERY BOOK CROUSTADES Ingredients Bread. Chicken, game, or meat. Dripping. Cut some pieces of bread about the size of small tea- cups; cut round the inside of them about two inches deep. Fry them in good dripping; then take out the middles and fill up with nicely minced chicken, game, or meat, placing on the top a crisp slice of the removed centre. Serve hot. CURRIED LENTILS Ingredients Two tablespoonluls of lentils. Salt, sugar, and pepper. One teaspoonful of curry powder. A dessertspoonful of chopped Stock. eschalot. Butter. Flour. Soak the lentils in cold water for an hour or more; mix the curry powder with a little stock, and stir it into a pint of stock in a saucepan; add butter the size of a walnut, salt, sugar, pepper, eschalot, and a little flour to thicken it. Stew the lentils in this till they are quite tender. Serve hot with a border of boiled rice. DUCK A LA MODE Ingredients One duck. Red wine. Butter. One anchovy. Flour. One eschalot. Stock. Herbs and lemon juice. Cut up a duck into nice joints, put them into a stew- pan with a bit of butter and fry them a pale brown; then pour off the fat, dust flour over them, and put in half a pint of good stock, a little red wine, anchovy, MEATS AND ENTREES 39 eschalot, and a small bundle of herbs. When the duck is cooked enough, take out the herbs and let the sauce be as thick as cream ; dish it up, squeeze lemon juice over it, and serve hot. FRICANDEAU OF VEAL Ingredients Three pounds ot fillet of veal. Streaky bacon. Larding bacon. Parsley, thyme, and bay leaf. Half a pint of stock. Salt, pepper, and sugar. One onion. Mace. One carrot. One clove. Trim the veal and lard it closely with fine strips of larding bacon; lay three or four thin slices of bacon in the bottom of a stewpan and place the fricandeau on them ; cut the onion and carrot in slices and place them round it, with a bouquet of parsley, thyme, and bay leaf, an atom of mace, and a clove ; add about half a pint of stock, but do not let it cover the larding ; if you have no stock at hand, use water and a little salt ; cover it with a buttered paper, set it on a moderate fire, let it stew gently for about two hours, basting the fricandeau with the gravy occasionally ; the more slowly it cooks the better. When done, put it on a baking sheet in the oven for five or ten minutes to crisp the lardons; in the meantime, strain the stock, free it from grease, re- duce it to half glaze ; take the fricandeau out of the oven, dish it up, glaze it, and pour the remainder round it. Tomato sauce may be served with the fricandeau, or mushroom sauce made thus : MUSHROOM SAUCE Ingredients Twelve tablespoonfuls of thin A little sugar. brown sauce. A little cayenne. Six or eight mushrooms. 40 OCKLYE COOKERY BOOK Put the brown sauce into a small stewpan to boil; then have the mushrooms wdl cleaned and washed, chop them fine, place them in the sauce and boil for five or ten minutes ; add a little sugar and a little cayenne if liked. TO ROAST AN OLD FOWL Ingreiients One old fowl. Good gravy. Veal stuffing.

The Ocklye cookery book