Recherché entrées

Put the milk and stock into a stew-pan, and boil up Farinage Dishes. 55 with the bay-leaf, stir in the semolina or florador, and stir continuously over the fire till boiling, then add the butter and 2 yolks of eggs, and continue to stir for a few minutes longer. Spread this on a buttered dish or baking dish, and let cool. Cut the mixture into rounds or ovals, and range them on a buttered fireproof dish Spread a layer of bechamel sauce and grated cheese between each, and coat the surface completely with sauce when finished dressing. Besprinkle with grated cheese and bread-crumbs,, also a little oiled butter, and brown in the oven. Serve hot. Topinambours au Risotto. (Jerusalem Artichokes with Risotto.) 4 oz. butter, i 02. onion minced, 6 oz. rice (well picked), I J pints white stock, 2 dessert-spoonfuls meat glaze or Lemco, i 02. grated Parmesan cheese, 2 lb. Jerusalem artichokes, i small truffle, chopped finely, J gill tomato pulp. Wash and peel the artichokes, put them in salted water acidulated with lemon juice for an hour, then cook them in seasoned water till tender. Drain well and toss them in butter, and keep them hot in a little stock enriched with meat glaze. Melt 3 oz. of butter in a stew-pan, fry in it the onions just long enough to blend, then add the rice. Stir for a few minutes over the fire without browning and add the stock. Boil gently for about 40 minutes, then stir in the remainder of the meat glaze, the tomato pulp, grated cheese, and the truffle. When sufficiently reduced, fill up a buttered border mould and turn it out on to a round dish. Dress the artichokes in the centre, pour over a little tomato or brown sauce, and serve. 56 Recherche 'Entrees. A Selection of Fish Entrees, Timbale de Turbot Frascati. I lb. of turbot, I whiting, i giLl cream, 2 whites of eggs, \ gill of bechamel sauce, seasoning, \ pint of cooked asparagus points, \ gill of mayonnaise, truffles for decoration, Breteuil sauce. (See Sauces.) Remove the skin and bones from both fish, and pound till smooth in a mortar, adding the cream and the white sauce, also the seasoning, viz., salt, pepper, paprika, and nutmeg. When well pounded, rub all through a fine sieve. If found too stiff, add a little more cream. Whisk the whites of eggs, and mix thoroughly with the farce. Butter a plain timbale mould, and line it thickly with the prepared fish farce. Drain the asparagus points, and mix them carefully with the mayonnaise and the necessary seasoning. Put this in the centre of the mould, and fill up with the remainder of the fish farce. Cover the mould with buttered paper, and steam from 30 to 35 minutes. Unmould on to a hot dish, and pour over with Breteuil sauce. Decorate the top of the timbale with asparagus or spinach puree, and fancifully cut slices of pimiento and truffle, and serve hot. Filets de Turbot, IsabsUe. (Fillets of Turbot, Isabel Style.) i| lb. turbot, I glass Sauterne, mirepoix (| a sliced onion, i bay -leaf, i oz. butter, i sliced carrot), fish stock made from fish bones, etc., i table-spoonful Lemco, salt and pepper, 6 oysters, 3 potatoes, and Italian potato border. CREMES DE FAISAN A L'liCAKLATE, (p. 24.) ZEPHIRES DE PERDREAUX, METROPOLE. (/J. l6j.) TARTELETTES DE EIS DE VEAU. iP. 16.) Fish Entrees. 57 For Sauce. — i gill supreme or allemande, 2 egg yolks, oyster liquor, cream, fish stock, \ teaspoonful Lemco or meat glaze, | oz. fresh butter, seasoning.