Recherché entrées

Trim neatly into a cushion shape about 4 lb. of prime rump of beef (centre part). Lard the surface with strips of larding bacon and raw ham, then braise it in the usual way with a rich mirepoix (see page 131), flavoured with white wine, etc. When done, take up the meat and let it cool, glaze it, incorporating some aspic with the glaze ; the latter to be flavoured with the braize liquor. Dish up the meat when set, decorate it neatly with some creamed herb butter and surround the dish with groups of cooked and glazed chestnuts, young carrots, and cardoons or celery, the latter cut in 2in. pieces and also glazed. Serve with a boat of mayonnaise, blended with enough tomato pulp to give it a red tint. Petits Pains de Mauviettes, Prepare a farce as directed for " Zephires de Perdreaux " on page 163, using 8 boned and skinned larks, and Jib. of liver farce in place of partridge, and proceed to make the farce in the manner described. Fill up 7 small buttered timbale moulds and steam them for about 40 minutes. Unmould the shapes on to a hot dish, insert 2 lark legs, previously cleaned and braised, into each timbale, also a glace cherry. Pour a nicely flavoured game sauce over and round the shapes and serve hot. 104 Reciter d'Entrées. Entrees of Lamb and Mutton* Cdtelettes d'Agneau d, la Maxime (Cold). {Lamb Cutlets, Maxime Style.) 2 lb. best end neck of lamb, \ lb. liver farce, 6 leaves of French leaf gelatine, \ pint tomato sauce, \ pint bechamel sauce, salt, pepper and nutmeg. Trim the neck neatly, cut off the bone ends, season with salt and pepper, and braise for about one hour in the usual way on a bed of mirepoix (vegetable and bacon) ; when done, set to cool. Prepare a farce as described below, cut the meat into cutlets, trim them, season with pepper and salt, and cover one side with a thin layer of the farce. Dissolve the gelatine and strain separately into the sauces, allowing three leaves for the tomato sauce and three leaves for the bechamel sauce. Stir the sauces for some minutes and season to taste. When sufficiently cool, coat the covered sides of the cutlets alternately with white sauce and tomato sauce. Place the cutlets after being well masked on to a wire tray, and keep on the ice until quite set. Dish up in a circle, put a dressed salad in the centre of the dish, place a paper ruffle on each cutlet, and serve. Farce for Cutlets Maxime. \ lb. calf's liver, \ lb. bacon, i small carrot, a small bunch of herbs (bouquet garni), i small onion, i clove, I small blade mace, salt, pepper and nutmeg. Cut up the bacon and fry it, slice the liver and add to the bacon, fry a little, then put in the carrot and onion Entrees of Lamb. 105 sliced, also the herbs, etc., and season with salt, pepper and nutmeg. When cooked sufficiently, remove herbs, etc., and pound the remainder in a mortar, add the foie gras with the liver. Rub through a sieve, when the farce is ready for use. Cdtelettes d'Agneau k la Dantzig (Cold). (Lamb Cutlets, Dantzig Style.) I neck of lamb, i tin or terrine foie gras pate, 2 oz. butter, I tongue, i white of egg, i truffle, \ pint white chaudfroid sauce, z\ gills aspic jelly, i table-spoonful cream, 2 table-spoonfuls cooked peas, 2 tomatoes, mayonnaise sauce, vegetable macédoine, seasoning. Trim the neck neatly, cut it into small cutlets, season with salt and pepper, make the butter hot in a sauté-pan, fry the cutlets and press until cold. Pound the foie gras and tongue in a mortar, add the cream, and a little white sauce, moisten with sufficient aspic to make it set, rub it through a fine sieve and mix with it a little truffle (finely chopped) . Trim the cutlets, cover them completely with the farce, allow the farce to set, then mask with the chaudfroid sauce, previously mixed with enough green pea puree to give it a greenish tint (a little spinach colouring may be added if necessary).