Recherché entrées

I cucumber, 3 oz. cooked ham, 2 teaspoonfuls meat glaze, |- pimiento, i hard-boiled egg, 2 table-spoonfuls curry sauce, 8 preserved mushrooms. Cut a fairly large even-shaped cucumber into 8 pieces about i|in. thick, and with a fluted paste cutter stamp out each piece so as to remove the skin and obtain a neat shape. Place them in a buttered sauté-pan with a gill of white stock or water previously mixed with a teaspoonful of meat glaze. Cover with a piece of buttered paper, and poach in the oven for about 10 minutes. Farinage Dishes. 51 then take up the cucumber, stamp out the centre part of each piece and put them on a wire sieve to drain. Chop the ham and pimiento, mix them with the curry sauce and the remainder of meat glaze. Fill the cucumber shapes with this and place a mushroom head on top of each. Force out a star-shape of lobster or parsley butter. Re-heat in the oven or serve cold, in which case the mushroom or butter garnish may be omitted. Ravioli d, I'ltalienne. i lb. flour, 2 or 3 yolks of eggs, salt and pepper, about 6 oi. fish or liver farce, if gills good tomato sauce, 2 oz. grated Parmesan cheese, J oi,. butter. Sift the flour on to a paste board, make a well in the centre of the Hour, add a pinch of salt, mix in the yolks of eggs and a little water, and work it to a stift paste ; this must be kneaded thoroughly for at least ten minutes; it must be stiff and yet of an elastic texture. Roll out the paste as thinly as possible, stamp out some rounds about the size of a half-crown piece, put about a teaspoonful of farce (liver or fish forcemeat richly seasoned and mixed with Parmesan) on the centre of a round, wet the edges of the paste, and cover with another round of paste, press the edges well together, and proceed thus until the farce is used up. Poach the raviolis in fast boiling seasoned stock, and cook for at least 15 minutes. Take up, drain and dish up. Pour over the tomato sauce, well heated and seasoned, and serve. Riz k la Hongroise. (Rice, Hungarian Style.) Pick half a pound of best rice (do not wash it), put it into a stew-pan with lid. Add 2 oz. of butter, a teaspoonful of paprika and a teaspoonful of salt ; mix well, cover, and place in a hot oven for ten minutes, then add a handful of mushrooms cut into dice, moisten with a 52 Recherche Entrees. quart and a half of good chicken or mutton broth, and let cook slowly on the stove or in the oven from i to 2 hours. A very small bunch of savoury herbs can be added while the rice is cooking, but must be removed before it is served. Serve in little well-buttered ramakin or souffle cases. Œufs à la Printanière. (Egg Shapes with Spring Vegetables.) Butter eight small timbale or bouche moulds, and decorate the bottom of each with fancifully cut slices of cooked vegetables, such as carrots, or turnips, peas or French beans, etc. Break a fresh egg into each mould, add a dessert-spoonful of cream, and poach them in the oven for about 10 minutes. Prepare a rich white sauce, to which add i or 2 yolks of eggs, and a few drops of lemon juice. Unmould the egg shapes, and dish up ; add a few drops of meat glaze, and a teaspoonful of finely chopped parsley, tarragon and chervil to the sauce, and pour this round the base of the dish. Garnish to taste, and serve hot. Riz à la Polonaise. (Rice, Polish Style.) \ lb. Carolina rice, 2 oz. butter, i quart chicken or beef stock, 3 smah shallots, i small onion stuck with 3 cloves, 4-6 small firm tomatoes, grated cheese, salt and pepper.