Beat up three eggs, season with salt, and paprika or cayenne, add a gill of milk, \ gill of cream, and \ pint of green corn. Fill up some well buttered timbale moulds, and stand in a saute-pan of boiling water, cover with buttered paper and bake for about 20 minutes. Turn out on to a hot dish, and serve with hot bechamel sauce, enriched with a little cream, containing some lemon juice, finely chopped parsley and chervil. Cassolettes de C616ri et Macaroni. (Celery and Macaroni Cassolettes.) Trim and wash 2 heads of white celery, boil it till tender in milk and water, seasoned with salt and a bay- leaf. Drain the celery, and cut it into i-inch lengths. Cook likewise 2 oz. of macaroni (spaghetti) in salted water and when done drain on a sieve and cut into short pieces. Heat up i| gills of rich white sauce (bechamel or velout^), put in the celery and macaroni, season with white pepper and a grate of nutmeg, and let the whole simmer gently for 15 minutes or longer. Great care must be taken so as not to break the celery or macaroni. Have ready 9-10 oblong or oval cassolette cases lined with thin nouille paste and baked (blind) to a golden brown. Fill these with the above prepara- tion. Dish up on a hot entree dish and serve. Petits Souffles au C616ri. (Small Celery Souffles.) \ lb. of the white part of celery, a small blade of mace, I oz. butter✪ Choux Farcis Braisés au Beurre (Braised Stuffed Cabbage), pepper and celery salt, \ oz. grated Par- mesan cheese, i| gills milk, \ bay-leaf, i slice of onion, I oz. flour, 3 eggs. Trim and wash the celery, slice it thinly, blanch in salted water and drain. Put the milk, celery, bay-leaf, Vegetable Entrees. 41 mace and onion in a stew-pan and boil till tender, re- move the mace and bay -leaf, and pass the celery, etc., through a fine sieve. Put a gill of water and the butter in a stew-pan, add a pinch of celery salt, and stir in the flour as soon as the water boils, work vigorously with a wooden spoon for several minutes over the fire, put in the celery pur6e and let cool a little ; then add the grated cheese. Stir in the yolks of 2 eggs and one whole egg ; this must be done gradually. Whisk the whites of 2 eggs to a stiff froth, and mingle with the mixture ; season with a little cayenne or Krona pepper. Three -parts fiU some paper or china ramequin or souffle cases. Bake in a hot oven for about 20 minutes. Ar- range the cases on a hot dish with folded napkin, and serve immediately. Artichauts h, la Madras. (Globe Artichokes, Madras Style.) Boil six green or globe artichokes in salted water, and when nearly done, remove the leaves and scoop out the inside of bottoms, being careful not to break them. Trim them neatly, and finish cooking the artichoke bottoms in rich white stock. Prepare a sauce as follows : — Peel and chop a large shallot, fry in J oz. of butter a golden brown, add one table-spoonful of flour and blend, then add one dessert-spoonful of curry paste, | a dessert- spoonful of turmeric, i dessert-spoonful of chopped Madras chutney, i teaspoonful of mustard, and a pinch of ground mace. Stir this over the fire for a few minutes. Moisten with | a gill of stock, put in | a chopped apple, I small piece of chopped cucumber, a few raisins, and the meat of six prawns. Cook for \ an hour, then rub through a fine sieve. Re-heat, and add i table-spoonful of cream, and the juice of half a lemon ; then season to taste. Dish up the artichoke bottoms, fill them with 42 Recherche Entrees. plainly cooked rice, pour the sauce round the dish, and garnish with the heads of prawns. Add to the remaining portion of the mixture, 2 table-spoonfuls of demi-glace, and 2 of tomato puree, with a little cream✪ Artichauts h, la Madras ; season, boil and strain, and pour round the base of the dish. Serve hot. Note. — In place of fresh artichokes, preserved arti- choke bottoms sold in bottles or tins, as "Fonds d'Arti- chauts," can be used.

AI-modernized reading of the original text

Beat up three eggs, season with salt, and paprika or cayenne, add a gill of milk, \ gill of cream, and \ pint of green corn. Fill up some well buttered timbale moulds, and stand in a saute-pan of boiling water, cover with buttered paper and bake for about 20 minutes. Turn out on to a hot dish, and serve with hot bechamel sauce, enriched with a little cream, containing some lemon juice, finely chopped parsley and chervil. Cassolettes de Céleri et Macaroni. (Celery and Macaroni Cassolettes.) Trim and wash 2 heads of white celery, boil it till tender in milk and water, seasoned with salt and a bay-leaf. Drain the celery, and cut it into i-inch lengths. Cook likewise 2 oz. of macaroni (spaghetti) in salted water and when done drain on a sieve and cut into short pieces. Heat up i| gills of rich white sauce (bechamel or velouté), put in the celery and macaroni, season with white pepper and a grate of nutmeg, and let the whole simmer gently for 15 minutes or longer. Great care must be taken so as not to break the celery or macaroni. Have ready 9-10 oblong or oval cassolette cases lined with thin nouille paste and baked (blind) to a golden brown. Fill these with the above preparation. Dish up on a hot entree dish and serve. Petits Soufflés au Céleri. (Small Celery Soufflés.) \ lb. of the white part of celery, a small blade of mace, I oz. butter, pepper and celery salt, \ oz. grated Parmesan cheese, i| gills milk, \ bay-leaf, i slice of onion, I oz. flour, 3 eggs. Trim and wash the celery, slice it thinly, blanch in salted water and drain. Put the milk, celery, bay-leaf, Vegetable Entrees. 41 mace and onion in a stew-pan and boil till tender, remove the mace and bay -leaf, and pass the celery, etc., through a fine sieve. Put a gill of water and the butter in a stew-pan, add a pinch of celery salt, and stir in the flour as soon as the water boils, work vigorously with a wooden spoon for several minutes over the fire, put in the celery purée and let cool a little ; then add the grated cheese. Stir in the yolks of 2 eggs and one whole egg ; this must be done gradually. Whisk the whites of 2 eggs to a stiff froth, and mingle with the mixture ; season with a little cayenne or Krona pepper. Three -parts fiU some paper or china ramequin or souffle cases. Bake in a hot oven for about 20 minutes. Arrange the cases on a hot dish with folded napkin, and serve immediately. Artichauts à la Madras. (Globe Artichokes, Madras Style.) Boil six green or globe artichokes in salted water, and when nearly done, remove the leaves and scoop out the inside of bottoms, being careful not to break them. Trim them neatly, and finish cooking the artichoke bottoms in rich white stock. Prepare a sauce as follows : — Peel and chop a large shallot, fry in J oz. of butter a golden brown, add one table-spoonful of flour and blend, then add one dessert-spoonful of curry paste, | a dessertspoonful of turmeric, i dessert-spoonful of chopped Madras chutney, i teaspoonful of mustard, and a pinch of ground mace. Stir this over the fire for a few minutes. Moisten with | a gill of stock, put in | a chopped apple, I small piece of chopped cucumber, a few raisins, and the meat of six prawns. Cook for \ an hour, then rub through a fine sieve. Re-heat, and add i table-spoonful of cream, and the juice of half a lemon ; then season to taste. Dish up the artichoke bottoms, fill them with 42 Recherche Entrees. plainly cooked rice, pour the sauce round the dish, and garnish with the heads of prawns. Add to the remaining portion of the mixture, 2 table-spoonfuls of demi-glace, and 2 of tomato puree, with a little cream ; season, boil and strain, and pour round the base of the dish. Serve hot. Note. — In place of fresh artichokes, preserved artichoke bottoms sold in bottles or tins, as "Fonds d'Artichauts," can be used.

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Choux Farcis Braisés au Beurre (Braised Stuffed Cabbage)Timbales de Blé Vert (Green Corn Timbales)Artichauts h, la Madras

Recherché entrées