Recherché entrées

Cook the spaghetti in fast boiling salted water till tender, then drain them and spread them on a cloth. Well butter one or two bomb-shaped moulds (plain), and line the inside with the spaghetti.beginning at the centre of the bottom of mould, and coil the spaghetti round and round till the side of the mould is completely covered. Brush over with soft butter, and stand on the ice till required. Prepare a fish farce by pounding the skinned and boned whiting, when smooth, add the cream, the white of egg, and 2 table-spoonfuls of reduced white 68 'Recherche Entrees. sauce, season to taste and rub through a fine sieve. Spread the inside of the mould with a little of this farce. Cook the haddock with the anchovy and butter in the oven for 10 minutes, then remove the skin and bones, and chop the meat finely. Melt the remainder of butter in a stew-pan, put in the above, also the mushrooms previously cut into fine shreds, and the shrimps. Mix well, season to taste, and add the rest of the fish farce and egg yolks. Fill up the prepared mould with this and steam for about half an hour. Dish up, and serve with hot tomato sauce enriched with a little fresh cream. Chartreuse d'Eperlan a la Mand6. (Chartreuse of Smelts.) Fish Farce. — i lb. whiting, free from skin and bone, also the fillets of 9 large smelts, 2 whites of eggs, i gill of cream, and seasoning. Pound the fish farce ingredients in a mortar with 3 boneless smelts, tiU quite smooth, then work in the egg whites, season and rub through a fine sieve. Keep on the ice for i hour, and add the whipped cream last. Having prepared the fish farce as directed work in a table-spoonful of Lemco diluted with 2 table-spoonfuls of fish stock, then test its consistency in boiling wateror stock. Fillet the remaining 6 smelts, butter a plain chartreuse mould, and line the sides with the fillets of smelts, placing them in a slanting position, and put the mould on the ice for an hour or so. Fill the prepared mould with the fish farce. This must be done well but carefully, so as not to disturb the small fillets. Poach on top of the stove or in the oven, covered with a buttered paper for about 40 minutes. Unmould the shape carefully on to a hot dish. Pour over a well made rich " Sauce Mand6 " (see Sauces), and serve. [illustration: TOURNEDOS DE BEEF A LA ST. JEAN. (p. 96.) / TOPINAMBOURS AU RISOTTO. (p. 54.)] Entrees of Veal. Escalopes de Veau Farcis aux C6pes. (Farced Veal Fillets with C6pes.) About 2 lb. of fillet of veal, 3 oz. clarified butter, 4 oz. pork, 4 oz. beef marrow, i oz. anchovy paste, 2 yolks of eggs, I teaspoonful powdered savoury herbs, J pint preserved c6pes, I gill demi-glace sauce, salt, pepper, and bread-crumbs. Trim the veal, cut it into 8-10 even-sized scallops, beat each with a cutlet bat, aud shape neatly. Put 2 oz. butter in a saute-pan, when hot put in the scallops, and fry over a quick fire to a light brown colour. As the meat will be cooked again, the frying process should be done quickly without actually cooking the meat through. Press the meat between two weighted boards, and keep thus until cold. Cut the pork and marrow into small pieces, pound in a mortar, when fine add the anchovy paste, savoury herbs, egg yolks, and ^ an ounce of butter. Pound thoroughly till smooth. Season with pepper and salt, and rub through a fine sieve. Coat one side of each fillet thickly with this farce. Put them in a buttered saute-pan, cover over with a few fried bread-crumbs, besprinkle with oiled butter, and place in a hot oven for about ten minutes. Drain the cepes, slice them and toss them in a little butter, season with salt and pepper, add the demi-glace sauce, and cook for ten minutes. Range the fillets in a circle on a hot entree dish, put the cepes ragoiit in the centre, and serve. 70 Recherche Entrees.