Recherché entrées

To prepare the rice timbales : blanch a quarter of a pound of Patna rice, drain, put two ounces of butter in a stew-pan, add one finely chopped shallot, fry a little and add rice. Stir a few minutes over the fire, then moisten with a pint of white stock, and let it simmer until done. Stir occasionally, and add more stock if necessary, Season to taste. Finish with one ounce of grated cheese and one ounce of finely chopped cooked ham. The Entrees of Game. 167 moisture must be quite absorbed in the rice before it can be used for dishing up. Butter some small flat moulds the size required, fill up quickly with the rice, and turn out immediately and arrange them on the dish. Chartreuse au Chaudfroid de Gibier (Cold). (Chartreuse of Cold Game.) Free from skin and bone some cold cooked game, grouse, partridge or pheasant, and cut the meat into neat slices. Prepare a rich brown sauce flavoured with the carcass (made in fumet), strain and add a few sheets of gelatine dissolved in sufficient aspic jelly to make the sauce set, but not too firmly. The consistency of the chaudfroid sauce must be tested before use. Line a plain mould with a layer of aspic, decorate it suitably with cooked vegetables, truffles and hard-boiled white of egg, then pour in a layer of brown chaudfroid sauce ; when set place in a layer of slices of cold game, flavoured with seasoning and a little sherry, pour over some sauce and continue thus till the mould is full. Then place it on the ice till set. Decorate the shape when dished up with red currant jelly, cubes of aspic, and parsley. Chartreuses de Mauviettes en Surprise. (Chartreuse of Larks, Cold.) 18 fat larks, 2 large truffles, 3 chillies, i natural foie gras, I pint stock, chicken farce, 2 hard-boiled eggs, seasoning, peas and carrots for garnish, blond chaudfroid sauce, aspic. Bone the larks; make a fumet with the carcass, and add the stock to it ; reduce well and strain. Stuff the boned larks with chicken farce and a good sized piece of foie gras, wrap each up in a small piece of muslin cloth, and cook in the stock for thirty minutes. Take up the larks and let cool, remove the muslin and cut them in halves 1 68 Recherche Entrees. lengthways. Line eight small quenelle shell moulds with a thin layer of aspic. Decorate with fine strips of truffle and red chilli or pimiento. Next coat the moulds with blond or white chaudfroid sauce, lay in each half a lark, surround the sides with sauce, and place on the ice to set. Turn out the shapes on a dish with a small cube-shaped base in centre replete with a mushroom studded with truffle, and surround the dish with quarters of hard-boiled eggs, having the yolks hidden with a round piece of truffle. Garnish with cucumber slices, a few sprigs of cress, etc. Bécassines Farcies à la Suisse. (Roast Stuffed Snipe, Swiss style.) 6 young snipe, 4 oz. lean bacon, 6 sauce oysters, i stick of white celery, veal gravy, 2 oz. butter, 2 oz. ham, 3 oz. bread-crumbs, 6-8 thin slices of fat bacon, seasoning. Pick and singe the birds, remove the inside, and chop up about half the intestines ; put this into a basin and mix with the bread-crumbs. Use only the white part (heart) of the celery, wash and chop it finely. Mince the ham finely, beard the oysters and cut them into dice ; put these with the ham into the basin. Season with salt and pepper, and mix aU well with 2 oz. melted butter. Stuff the birds with this, truss them, and wrap each bird in a thin slice of bacon. Put the remainder of bacon in an earthenware roasting pan, upon this place the birds, and roast for about twenty minutes in a fairly hot oven. Baste frequently. When done, take up, untruss the birds, cut each into 3 portions, and dress them on suitably shaped pieces of fried bread on a hot dish, pour over some P6rigord or truffle sauce, and serve.