Recherché entrées

Wash and drain the mushrooms, peel them, and remove the stalks. Put half the stalks and the peeled mushroom heads in a well tinned stewpan, with the butter, and juice of a lemon. Cover, and let cook for about 10 minutes. Pound the stalks and rub them through a sieve. Pound also the chicken or veal, add to it the white sauce (bechamel), and the yolks of eggs. Season with salt and pepper, and sieve them, then mix with the mushroom pur^e. Drain the mushroom heads and ffill them with the prepared farce. Then poach them in stock in the oven. [illustration: DOMINOS À LA ROCHELAIS (p. 15.)] [illustration: ÉPINARDS FARCIS À LA MOELLE (p. 49.)] [illustration: FILETS DE CAILLES MARÉCHALE (p. 153)] Vegetable Entrees. 49. 49 Cook the rice, about 4 oz., in stock, season, and fill into a buttered border mould. Turn out on to a hot dish. In the centre and on the border dress the farced mushrooms, sauce over carefully with the supreme sauce, and place a slice of truffle, previously glazed, on each visible mushroom head. Garnish the dish with fleurons, and serve hot. Épinards Farcis à la Moelle. (Braised Spinach with Beet Marrow.) i| lb. spinach (large leaves), \ lb. sausage meat (or 6 oz. of veal, and 4 oz. pork finely minced and seasoned), I J 02. butter, I lemon, i gill of gravy, i table-spoonful meat glaze, 2 teaspoonfuls chopped parsley, 8-10 small slices of beef marrow, seeisoning, fleurons of puft paste. Wash the spinach, remove the stems, and any withered parts of the leaves, then blanch and afterwards drain the spinach. Prepare the farce-meat, if that be used in place of the sausage meat, and make up either into small ball shapes, adding 1-2 yolks of eggs, and a teaspoonful of chopped parsley. Lay out on a board 5-6 spinach leaves, and make up into ball shapes with the sausage or farce meat, being careful that the latter are well enclosed in spinach. Range the shapes thus obtained in a buttered saute-pan, season with salt and pepper, moisten with the gravy, and place a few tiny bits of fresh butter on top. Cook this in the oven, covered, for about 30 minutes. Blanch the beef marrow, and drain on a cloth, then put in a baking tin, and re-beat in the oven. Melt the meat glaze and remainder of butter together, add I teaspoonful parsley and lemon juice, with this glaze the slices of marrow. Dish up the spinach in a suitably shaped dish, place a slice of marrow in each shape of spinach. Pour the remainder of gravy and glaze round the base of the dish, garnish with fleurons, and serve hot. D 50 Recherche Entrees. Ramequins aux Garrottes. (Savoury Carrot Tartlets.) 2 oi. cooked ham, i bunch of young carrots, 3 yolks and I white of egg, J gill cream, i dessert-spoonful rice flour (fecule de riz), puft paste, i table-spoonful sherry, I gill stock, 2 o'c. butter, seasoning. Wash and scrape the carrots, slice them finely and put them in a stew-pan with the butter and the ham finely chopped, stir over a fire for about five minutes, and besprinkle with a dessert-spoonful of rice flour, then moisten with the stock, and cook till tender, stirring occasionally. Rub the cooked carrots through a fine sieve and return the puree to the stew-pan, now add the sherry and let it get thoroughly heated whilst the pan is covered. Stir in the cream and the egg-yolks ; season to taste with salt and white pepper and cayenne. Stir over the fire till the eggs are partly set, then remove and let cool a little. Whisk the white of egg to a stiff froth, and mix lightly with the puree. Line some small casserole or tartlet moulds with thinly rolled out puff paste, prick the bottoms with a fork and fill them with the puree. Bake them in a fairly hot oven for about 20 minutes. Dish up and serve hot. Concombre farcie Agrasienne. (Farced Cucumber, Agrasienne Style.)