Recherché entrées

Petits Souffles de Foies de Volaille. (Chicken Liver Soufilds.) 12 chicken livers, i oz. butter, salt and pepper, J gill bechamel sauce, 2 yolks of eggs, 3 whites of eggs, 4 oz. foie gras, 12 china souffle cases. Clean and wash the chicken livers, wipe and dry them, slice them and fry them in the butter over a quick fire. Add the seasoning and pound this in a mortar with the foie gras. Pass through a fine sieve and incorporate the bechamel sauce and egg yolks, then season to taste. Whisk the whites of eggs to a stiff froth and mix carefully with the above. Three-parts fill about 12 china or silver-plated souffle cases (previously buttered) with the mixture, place them on a baking sheet and bake in a moderately heated oven for about fifteen minutes. Dish up and serve hot. Light Entrees. 25 them over with meat glaze, and put in the oven for a few seconds. Dish up in a circle on a hot dish, sauce over with demi-glace, and serve. Crepinettes de Gibier à la Chasseur. (Game Crepinettes.) \ lb. cooked game (freed from skin and bone), i oz. butter, I small shallot, i egg, lemon juice, salt, pepper and nutmeg, i pig's caul, 6 mushrooms, 2 oa. cooked ham, I dessert-spoonful flour, a little stock, chopped parsley, fried parsley. Peel and chop the shallot. Mince evenly but not too finely the game meat, ham and mushrooms. Melt an ounce of butter in a stewpan, when hot put in the shallot, and fry a little, then stir in the flour, and cook whilst stirring for a few minutes ; moisten gradually with about \ gill stock, let it come to the boil, mix with the chopped meat; add also a teaspoonful of chopped parsley and a few drops of lemon juice ; bind with the yolk of an egg, season with pepper, salt, and a little grate of nutmeg. Let it get thoroughly hot, and spread on a plate to cool. Shape the mixture into even-sized oblong cakes ; wrap each carefully in a square of pig's caul, fasten the ends with a little white of egg, and let them stand a few minutes to set. Place the crepinettes in a well greased grill and broil in front or over a good fire, allowing about six minutes for each side. Dish up and garnish with fried parsley. Serve with a boat of piquante or tomato sauce. Note. — Instead of game, chicken, pigeon or duck can be used to prepare this dish. Cassolettes de Gibier. (Cassolettes of Game.) Roll out some rough puff or short crust paste, rather thinly, stamp out some rounds the size of the moulds 26 Recherche Entrees. used and line with them 8-10 bouche moulds. Fill them with dried peas or rice and bake them in a hot oven a nice light brown colour. Remove the peas or rice and place the cassolette paste crusts on a sieve. Prepare the following mixture (salpicon) : Chop finely 8 oz. of cooked game free from skin and bone, 6 mushrooms, and 4 oa. cooked bacon. Fry in two ounces of butter 2 chopped shallots, and put in a dessert- spoonful of flour, stir a little and add the chopped meat, season to taste and moisten with a gill of well reduced truffle sauce. Cook for a few minutes and fill the cassolettes. Decorate the top of each with potato or peas puree enriched with cream and egg yolks. Bake in a sharp oven for about 8 minutes. Dish up and serve hot. Petites Bouches de Faisan à la Moderne. (Small Pheasant Bouches.) I lb. mashed potatoes, i gill cream, 3 yolks of eggs, i truffle, half a cold pheasant, 2 oz. butter, 6 preserved mushrooms, i gill veloute sauce, i gill bechamel sauce, Panurette crumbs, salt, pepper and grated nutmeg. Remove the meat from the pheasant, cut it into small dice, or mince coarsely, put it in a small stewpan together with the mushrooms and the truffle finely chopped and sufficient veloute sauce to moisten, add a small piece of butter, season, and stir over the fire until hot. This forms the salpicon.