Recherché entrées

range the tomatoes neatly on top of the border, fill the centre with dressed heart leaves of lettuce and finely shredded celery. Serve as a cold entree or luncheon dish. Note. — By incorporating the remainder of white sauce with a sufficient quantity of aspic jelly, it will serve as the cream for lining the border. Choux Farcis Braisés au Beurre. (Braised Stuffed Cabbage.) 2 small spring cabbages, \ lb. mushrooms, \ lb. fat bacon, \ lb. fresh bread-crumbs, 2 yolks of egg, \ lb. sausage meat, 2 01. butter, i onion, i clove, chopped parsley, pepper, salt, etc., x\ pints of stock, i gill brown sauce. Remove the outside leaves from the cabbages, trim and wash well, plunge into cold water containing salt and a small piece of soda or moist sugar, parboil for 15 minutes, drain, and cool in fresh water, press them gently, cut each in two longways, remove the stalky parts, and spread the cabbages on a cloth. Prepare a stuffing with the mushrooms finely chopped, the sausage meat, the bread-crumbs, about a dessertspoonful of chopped parsley, and the egg yolks, season with salt, pepper and grated nutmeg. Mix also an ounce of butter with the preparation, and make up into small egg shapes, cover well with cabbage leaves, and shape them neatly. Wrap each in a thinly cut slice of fat bacon, tie carefully with string, place them in a stewpan or deep saute-pan, add the stock, a small onion stuck with a clove, and an ounce of butter. Set it in the oven and let braise gently for about an hour, baste from time to time. Drain the cabbage shapes, untie, remove the bacon and line with it a hot dish, range the cabbage shapes neatly on this. Remove the fat from the gravy, add the brown sauce and reduce to half glaze, strain over the dish, and serve hot. Vegetable Entrees. 39 Aubergines, Sicilienne. (Egg Plants, Sicilian Style.) Slit. 4 aubergines (egg plants) lengthways and peel them. Season them with salt and paprika pepper ; then roll each slice in flour and fry them in clarified butter, take up and drain carefully. Prepare a stiff batter or paste with J lb. grated Parmesan cheese and 2 yolks of eggs, suitably seasoned. Spread one side of each piece of aubergine and sandwich them together in twos. Dip them in a light frying batter and fry in deep fat or oil to a golden colour. Drain well on a cloth. Dish up and serve with a piquante tomato sauce. Crépinettes de Courge à l'Impératrice. (Vegetable Marrow Crepinettes.) I vegetable marrow, i lb. sausage meat, i pig's caul, seasoning, butter, demi-glace sauce, i egg, potato pur^e, fried parsley. Peel the vegetable marrow,cut it into halves lengthways, scoop out the soft portion and cut the rest into neat oblong or round slices (medallions). Blanch them in salted water and drain on a sieve. Pound the sausage meat in a mortar till smooth, adding the beaten yolk of an egg and a little cream or stock. Season to taste if found necessary, and rub through a fine sieve. With this farce envelop the pieces of vegetable marrow, and then wrap each piece so prepared in a piece of pig's caul, fixing the ends with a little white of egg. Place them on a griller and baste with butter. Grill over a bright fire, allowing about 6 minutes each side. Brush over with butter occasionally. Dish up neatly in the centre of a potato puree border, garnish with fried parsley, and send to table with a boat of rich gravy or demi-glace sauce. 40 Recherche 'Entrees. Timbales de B16 Vert. (Green Corn Tlmbales.)