Recherché entrées

Prepare a paste with 6 oz. of flour, 3 oz. butter, i egg, and a pinch of salt. Roll in the butter the same as for puff paste, and give it 3 turns. Roll out the paste thinly, and line with it 10-12 small boat-shaped moulds. Prick the paste with a fork to prevent blisters ; fill the moulds with uncooked rice or peas, and bake to a golden brown. When baked, unmould the shapes, and place them on a sieve to cool. Prepare a fish farce with i large or 2 small whitings, I egg, a little white sauce, and the necessary seasoning. With it shape little quenelles, round or oval, and poach them in fish stock. Cut into dice shapes 2 truffles, and 8 preserved mushrooms, and put them with the fish quenelles in a stew-pan. Moisten with a rich white sauce (Supreme character), made with the help of stock 64 'Recherche. 'Entrees. prepared from the fish trimmings, béchamel, cream, and lemon juice, etc. Season with salt and cayenne, and keep hot. When ready for serving, fill the little boat shapes with the prepared salpicon and its sauce. Reheat them in the oven, then dish up, and place a neatly cut slice of truffle on top of each barquette. Cotelettes de Homard farcies Jl rAm§ricaine. (Stuffed Lobster Cutlets.) I lobster, 3 whitings, i gill cream, \ gill of well reduced tomato puree, a little fish essence, mixed with i tablespoonful of Lemco or meat glaze, 3 eggs, Panurette or bread-crumbs, seasoning, cooked rice for dressing, fried parsley, frying fat. Slit and crack the lobster, take out all the meat, and chop it (not too finely), mix it with half the sauce, heat it up thoroughly, season to taste with salt and pepper, and put it in a plate to cool. Pound the whiting, previously freed from skin and bones. When smooth enough, add the cream and seasoning, mix well, and rub through a fine sieve ; this is the fish farce. Have ready 8 cutlet-shaped moulds well buttered. Mask the inside with a good layer of fish farce. Shape the lobster mixture into round pats of even size, place one in each mould with about a teaspoonful of tomato purée, flavoured with the prepared fish essence. Cover the mixture with more fish farce and shape neatly. Steam them for about 30 minutes. When done, and half cold, unmould the shapes on to a cloth. Brush them over with beaten egg, and roll in Panurette or breadcrumbs, then fry in hot fat to a golden colour, and drain. Insert a small piece of macaroni in the end of each to form the stalk. Dish up in pyramidal form on a bed of cooked rice, suitably seasoned. Garnish with sprigs of fried parsley and serve. x^ .^ . — . ---. d * #« ^ J /% M m 1^^ ^^ M ^^u .1 ^ i^Xal^^^ ^MI^^H ^r '*mm ^mm ™^B| "* hS w^ CHAMPIGNONS A LA REINE. (/>. 48.) COTELETTES DE VOLAILLE, MELBA. {p. 13$-. Fish Entrees. 65 Quenelles de Homard Bourgeoise. (Lobster Quenelles.) I small lobster, i oz. lobster butter, 2 small French rolls or milk bread, 3-4 yoiks of eggs, seasoning, i small whiting, bechamel sauce, a little milk. Split the lobster, remove the meat, and cut into small dice. Free the rolls from crust, and cut the soft part into slices, then soak in tepid milk. Skin and bone the whiting, pound the flesh in a mortar when fine, add one-third of the lobster, half the lobster butter, and the bread well squeezed, pound till quite smooth, then rub through a fine sieve. Season with salt, pepper and paprika, and incorporate 3-4 yolks of eggs, test the mixture, and if found too stiff, add a little cream. Butter a number of small fish-shaped entree moulds, and poach them in the oven in the usual way and keep hot.