Recherché entrées

Cut the beetroot into inch thick slices and by means of a paste cutter three-quarters of an inch in diameter, see that all the slices are of an even size, then with a smaller cutter cut out the inside of each and place these on rounds of fried or toasted bread. Put the milk and butter in a stew-pan, add a bay-leaf and bring it to the boil, then stir in the flour (previously sifted). Mix well together and stir over the fire for about 5 minutes. Let the mixture cool a little, then add the yolks of 2 eggs, the cream, grated cheese and season to taste, remove the bay-leaf, and add about a gill of finely chopped beetroot. Whisk the whites of egg to a froth and mingle with the above. Fill the prepared beetroot shapes with this mixture, sprinkle over the top with a few fine breadcrumbs, place the shapes on a baking tin and bake in a brisk oven from 10 to 12 minutes. Dish up on the bread croutes, garnish with a few sprigs of parsley, and serve at once. Vegetable Entrees. 45 Fonds d'Artichauts à la Créole. (Farced Artichoke Bottoms.) 8 artichoke bottoms, 2 oz. lean ham, i oz. cooked oxtongue, 4 oz. cooked chicken meat, 2 small truffles, 6 champignons, i gill veloute sauce, J oz. grated Parmesan, I oz. butter, i table-spoonful of cream, chicken forcemeat, seasoning. Drain and wipe the artichoke bottoms. Cut the ham, tongue, mushrooms, chicken meat, and one truffle into fine shreds. Mix with sufficient veloute sauce to moisten, work the cream into the chicken farce. Place a table-spoonful of this salpicon mixture in each of the artichoke bottoms. Cover with chicken forcemeat, smooth over with the blade of a knife (pyramid shape). Put them in a buttered saute-pan, cover with a buttered paper, and put them in a hot oven for about 15 minutes. Meantime warm up the remainder of the sauce ; add the Parmesan cheese, and stir until it boils, work in the butter, season with salt and pepper, strain the sauce and keep hot. Dish up the prepared artichokes in a hot entree dish, pour over the sauce. Decorate the centre of each fond with fancifully cut slices of truffle, previously warmed in a little stock, and serve. Coeurs d'Artichauts Maraîchère. (Braised Artichoke Hearts.) 6 small tender globe artichokes, i lemon, salt and pepper, i gill of olive oil, i small leek, 2 tomatoes, i clove garlic, 3 slices of bacon, 6 small new potatoes, i small glass white wine, i gill of rich stock, a small handful of each spinach and sorell leaves. Trim the artichokes, and blend them in salted water containing lemon juice, take up, and drain them, then cut into halves or quarters, and trim again, by shortening the leaves considerably. Heat up the oil in a stew-pan 46 Recherche Entrees, (fireproof earthenware), fry in it the bacon and the leek, cut into fine shreds, also the garlic ; peel and cut the tomatoes into shreds, and add them to the above. Upon this range the artichokes together with the potatoes, previously washed, peeled and blanched. Moisten with the wine and stock, and season with salt and pepper, then place the spinach and sorell leaves previously washed on top. Cover the pan with a well fitting lid, seal up the edges with a band of paste, and cook the contents of the pan thus hermetically sealed in the oven for about 45 minutes. Remove the paste band, and send the Cocotte to table — hot, placing it on a large dish with folded napkin. Céleri-Raves Tyrolienne. (Celeriac Fritters.) 2 celeriac, 6-8 large sauce oysters, i a small French dinner roll, 2 egg yolks, i teaspoonful of anchovy essence, I teaspoonful of chopped parsley, fr37ing batter, and clarified butter and oil for frying, fried parsley for garnish seasoning. Wash and peel the celeriac, then cut into slices about \ of an inch thick, blanch them in salted water, and cook in white stock or seasoned water tiU nearly tender. When done, drain them on a cloth, and let get cold.