Recherché entrées

and place it in the centre of a cold dish (silver plated). Range the prepared slices of sweetbread neatly on the socle, garnish with small salad and serve. Socle of Rice for Cold Entrées. Wash some Carolina rice in several waters, put it in a well tinned stewpan, with about three times its quantity of cold water, heat up slowly and bring to the boil, then cook at the side of the stove, or in the oven gradually until the rice is done ; the liquid should by this time be almost absorbed in the rice. Pound it in a mortar whilst warm until it has the appearance of a smooth paste. Add a little salt and lemon juice to flavour, and press into a wetted plain flat mould. Set the mould in the ice for 2-3 hours. To unmould it, immerse the mould in hot water, turn out, and carve the side with a sharp knife to give it a more artistic appearance. Dress and use as required. Zéphires de Ris de Veau à la Harlequin (Cold). (Sweetbread Zéphires.) Line 6-8 small oval Zephir moulds of suitable shape with a thin layer of aspic. Decorate the bottom of each with truffles and hard-boiled white of egg in shape and pattern of mosaique or diamonds. When set, mask the inside of the moulds completely with a layer of aspic cream. When this is fairly firm, nearly fill the moulds with cube-shaped pieces of cold braised sweetbread, shredded lean ham, green peas and truffle, the latter also cut in shreds. Before being put into the moulds, moisten the mixture carefully with mayonnaise. Next a good layer of aspic cream on top, so as to completely fill each mould, which are then placed on the ice, and allowed to set. When required for table, unmould them carefully, range the shapes round a neatly Entrees of Veal. 73 decorated foie-gras mousse placed in the centre of a round entrée dish, which is then ready to serve. The Foie-gras Mousse is made with 6 07. best foie gras pounded with 2 07. of cooked ham or tongue, sieved and mixed with i gill aspic, and \ gill of whipped cream. It is then seasoned with aromatics, and whisked over the ice till half set, and subsequently poured into a prepared bombe mould. To prepare the latter, mask the inside of a bombe or colonne mould with a thin layer of aspic, and decorate with long triangular cut slices of truffle, and hardboiled white of egg or tongue, arranged alternately so as to effect a harmonising and symmetrical design. Now coat the decorated part with a thin layer of mayonnaise or aspic cream, and when set, fill up the mould with the prepared mousse mixture. Ris de Veau à la du Barry. Blanch and trim a pair of large, firm sweetbreads, and put them under v/eight. Lard them and braise in the usual manner. Cook, in the meantime, a large cauUflower in salted water, drain it and divide it into small flowerets or buds. Heat this up in a well prepared HoUandaise sauce. To Dress. — Cut the sweetbread into scallops and arrange them on a hot dish in the form of a border with alternate slices of cooked ox-tongue. To the liquor of the sweetbread add a sufficiency of Madeira sauce, reduce, skim and strain over the dressed sweetbread. Arrange the cauliflower in centre of the dish and serve hot. Ris de Veau à la Brandimbourg. (Sweetbreads with Chestnut Purée.) Blanch a pair of heart sweetbreads, trim them and place them under press till cold. Lard them neatly by 74 Recherche 'Entrees. inserting small strips of larding bacon. Line a braising pan with slices of onion and carrot, add an ounce of butter, and fry lightly without browning. Place the larded sweetbreads on top, moisten with half a pint of seasoned gravy or consommé stock, a glass of Marsala or a dessertspoonful of meat glaze. Cover with a piece of buttered paper and cook in the oven for about 35 minutes, basting frequently.