Recherché entrées

Wash the rice, and cook till tender in water containing salt and lemon juice. Drain, and pass half of it through a mincing machine. With this fill 8-10 small patty pans, and set them to cool. Peel and mince the shallot finely, fry it in butter to a golden colour ; add the curry powder, and fry likewise. Chop the ham and chicken finely, and pound both in a mortar, add a pinch of saffron and the necessary seasoning, also the cream ; stir this into the curry with the sauce. Heat up and bind with the yolks of eggs. Place the cucumber shapes in a buttered saute-pan, and fill them with the prepared puree, put a mushroom head on top of each, cover with a buttered paper, and cook in a moderate oven for 15 minutes. Unmould the rice shapes, trim them neatly and heat them up ; then range them in a circle on a dish, and dress the cucumber upon them as soon as they leave the oven. Put the remainder of rice (heated) in the centre of the dish and serve. Omelette Princiere. Break and beat up 10 eggs in a basin, season with salt and pepper, and add 2 table-spoonfuls of double cream. Slice and toss in butter 6 cooked new potatoes, mixed with 2-3 slices of finely shredded cooked ham, and keep hot. Make one large or two smaller omelettes in the usual way and fill with the prepared sauteed potatoes. Fold in the ends, and turn out on to a hot dish. Have ready about 12 slices of blanched beef marrow, moistened or glazed with meat glaze, and range them neatly in a row, or as border on or round the omelette, besprinkle with 34 Recherche Entrees finely chopped parsley and serve with a small quantity of béarnaise and tomato sauce (blended) poured round the base of the dish. Macaroni ^ la Rivoli. J lb. large Naples macaroni, i small terrine of foie gras, I teaspoonful meat glaze, 2 eggs, frying batter and fat to fry. Boil the macaroni in salted water, when done, drain and cool them in cold water. Pound the foie gras free from fat and prepare a light trace made from the foie-gras puree, the meat glaze and the yolk of an egg, aU well mixed, seasoned to taste, and rubbed through a sieve. Lay out the macaroni on a cloth to drain, put the farce in a forcing bag with a plain tube, and with it fill the macaroni. Poach them in a little stock in a saute-pan, take up, drain and cool again. Next cut them into 3 in. or longer if wished, egg and crumb them, or dip in frying batter. Fry them in clarified fat to a nice golden brown. Take up, drain, and dish up. Garnish with slices of lemon and parsley, and serve. Note. — For crumbing use one-third of Panurette, twothirds of freshly made white bread crumbs, and about a teaspoonful of grated Parmesan cheese. Saussalls a la Walkow. I lb. of puff or rough puff paste, 3 Frankfort sausages, J lb. sauerkraut. Roll out the puff or rough paste, stamp on the required number of rounds, and line with them eight small plain timbale moulds. Cut the previously cooked sausages into even-sized pieces, short enough to fit into the prepared moulds. Remove the skin, and wrap each piece in sauer- Light 'Entrees. 35 kraut, then place into the paste-hned moulds. Pour a little stock in each, and cover with a round of paste. Bake them in a moderately heated oven for about 25 minutes. Unmould the shapes carefully, remove the lid, dish up, and force a narrow border of hot spinach purée round the edge of each saussalis. Garnish with crisp parsley and serve hot. It is advisable to add a pinch of paprika or cayenne to the sauerkraut, which will require no other seasoning. Cromesquis k la Russe. (Russian Chicken Kromeskis.)