Prepare a salpicon composed of cooked chicken fillet, ham or tongue, mushrooms and truffles and white sauce. When set and cold, make up into little rolls ; wrap each in a thin slice of bacon. Dip in frying batter✪ Cromesquis à la Russe so as to coat each kromeski completely with batter, and fry in hot fat to a golden colour. Drain, dish up, and garnish with fried parsley. Serve with piquante or tomato sauce. 36 Recherche 'Entrees. Some Vegetable Entrees and Farinage Dishes. Corlbeilles aux C6pes. (Pastry Baskets filled with C6pes.) I lb. short crust or puff paste trimmings, \ pint jar or tin of preserved cepes (cepes a I'huile or cepes au naturel), 2 oz. lean ham, i shallot, i 02. butter, \ teaspoonful chopped parsley, salt, pepper and cayenne✪ Corlbeilles aux Cèpes. Roll out thinly the paste, line 10 or more quenelle shell moulds, or else fluted patty tins, fill them with rice and bake to a golden brown in a moderately heated oven. Stamp out some rings of paste, which will, when baked and cut in two, form the handles of the pastry cases, thus forming basket shapes. Remove the rice from the paste crusts as soon as baked, and let cool. Drain the cepes carefully and cut them into dice, chop the peeled shaUot finely and fry in butter a light colour, pour oft some of the butter, put in the ham chopped rather finely, fry a little, then add the cepes and toss or saute them for a few minutes. Season to taste, and fill each little case with this mixture. Sprinkle over some chopped parsley, fasten on the handles with a little batter across the basket cases. Set them in a hot oven for about 5 minutes. Dish and serve. Tlmbale de Legumes t I'lndienne. (Vegetable Timbale, Indian Style.) Line a plain charlotte or timbale mould, previously buttered, with round shoes of cooked carrots, hard- boiled eggs, and asparagus points ; this must be done as neatly as possible to ensure an effective appearance. Vegetable Entrees. 37 Place the mould on the ice till needed. Mix a pint of cooked spinach puree with a gill of curry sauce (see Sauces) previously mixed with 4 a gill of aspic. Stir in also one table-spoonful of cream and two table- spoonfuls of bechamel sauce. Season to taste with lemon juice, salt and pepper ; then add about a gill of cooked macedoine of vegetables✪ Timbale de Legumes à l'Indienne. Mix carefully and fill the prepared mould with this preparation, place it on the ice till set, then unmould on to a cold dish. Garnish with slices of cucumber and beetroot, small salad and aspic jelly, and serve. Tomates t la Rentiere (Cold). 6-8 sound and ripe tomatoes, J gill picked prawns or shrimps, 6 oz. cooked ox-tongue, \ pint bechamel or allemande sauce, i table-spoonful cream, Krona pepper, nutmeg and salt, 2 leaves of French gelatine, tomato aspic or tomato cream for coating, i large trulHe, aspic border, celery and lettuce for garnish✪ Tomates à la Rentiere. Choose the tomatoes firm, of even size, and not too large, plunge them into boiling water for a few seconds and peel them quickly. Scoop out carefully a portion of the inside and fill the cavities with the following mixture : — Pound the tongue in a mortar, adding by degrees three parts of the white sauce, season to taste, and rub through a sieve. Now add the cream and the prawns or shrimps. Dissolve the gelatine with a little water, and strain into the mixture, stir until it begins to set, then fill the tomatoes. After a while, mask each stufted tomato with a pink coloured chaudfroid sauce (tomato cream), and put them on the ice to set. Garnish each tomato with a fancifully cut slice of truffle. Coat a border mould with aspic cream, and fill up with layers of aspic jelly interlined with some macedoine of vegetables and let set. To serve this dish unmould the aspic border on a cold entree dish, 38 Recherche Entrees.

AI-modernized reading of the original text

Prepare a salpicon composed of cooked chicken fillet, ham or tongue, mushrooms and truffles and white sauce. When set and cold, make up into little rolls ; wrap each in a thin slice of bacon. Dip in frying batter so as to coat each kromeski completely with batter, and fry in hot fat to a golden colour. Drain, dish up, and garnish with fried parsley. Serve with piquante or tomato sauce. 36 Recherche 'Entrees. Some Vegetable Entrees and Farinage Dishes. Corbeilles aux Cèpes. (Pastry Baskets filled with Cèpes.) I lb. short crust or puff paste trimmings, \ pint jar or tin of preserved cepes (cepes a I'huile or cepes au naturel), 2 oz. lean ham, i shallot, i 02. butter, \ teaspoonful chopped parsley, salt, pepper and cayenne. Roll out thinly the paste, line 10 or more quenelle shell moulds, or else fluted patty tins, fill them with rice and bake to a golden brown in a moderately heated oven. Stamp out some rings of paste, which will, when baked and cut in two, form the handles of the pastry cases, thus forming basket shapes. Remove the rice from the paste crusts as soon as baked, and let cool. Drain the cepes carefully and cut them into dice, chop the peeled shallot finely and fry in butter a light colour, pour oft some of the butter, put in the ham chopped rather finely, fry a little, then add the cepes and toss or saute them for a few minutes. Season to taste, and fill each little case with this mixture. Sprinkle over some chopped parsley, fasten on the handles with a little batter across the basket cases. Set them in a hot oven for about 5 minutes. Dish and serve. Timbale de Légumes à l'Indienne. (Vegetable Timbale, Indian Style.) Line a plain charlotte or timbale mould, previously buttered, with round shoes of cooked carrots, hardboiled eggs, and asparagus points ; this must be done as neatly as possible to ensure an effective appearance. Vegetable Entrees. 37 Place the mould on the ice till needed. Mix a pint of cooked spinach purée with a gill of curry sauce (see Sauces) previously mixed with 4 a gill of aspic. Stir in also one table-spoonful of cream and two tablespoonfuls of bechamel sauce. Season to taste with lemon juice, salt and pepper ; then add about a gill of cooked macedoine of vegetables. Mix carefully and fill the prepared mould with this preparation, place it on the ice till set, then unmould on to a cold dish. Garnish with slices of cucumber and beetroot, small salad and aspic jelly, and serve. Tomates à la Rentière (Cold). 6-8 sound and ripe tomatoes, J gill picked prawns or shrimps, 6 oz. cooked ox-tongue, \ pint bechamel or allemande sauce, i table-spoonful cream, Krona pepper, nutmeg and salt, 2 leaves of French gelatine, tomato aspic or tomato cream for coating, i large truffle, aspic border, celery and lettuce for garnish. Choose the tomatoes firm, of even size, and not too large, plunge them into boiling water for a few seconds and peel them quickly. Scoop out carefully a portion of the inside and fill the cavities with the following mixture : — Pound the tongue in a mortar, adding by degrees three parts of the white sauce, season to taste, and rub through a sieve. Now add the cream and the prawns or shrimps. Dissolve the gelatine with a little water, and strain into the mixture, stir until it begins to set, then fill the tomatoes. After a while, mask each stufted tomato with a pink coloured chaudfroid sauce (tomato cream), and put them on the ice to set. Garnish each tomato with a fancifully cut slice of truffle. Coat a border mould with aspic cream, and fill up with layers of aspic jelly interlined with some macedoine of vegetables and let set. To serve this dish unmould the aspic border on a cold entree dish, 38 Recherche Entrees.

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Cromesquis à la RusseCorlbeilles aux CèpesTimbale de Legumes à l'IndienneTomates à la RentiereTomates t la Rentiere (Cold)

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