Recherché entrées

Rub I lb. of cooked potatoes through a fine sieve, mix them with an ounce of butter and a little cream. Season with salt, pepper, and nutmeg, let the puree get thoroughly hot, and then add 2 yolks of eggs, and work it well for a few minutes. Butter some small bouche moulds, besprinkle with Panurette, and line them with the potato puree. Place Light Entrees, 27 about a dessert-spoonful of the salpicon in the centre of each mould, cover with potato puree, smooth over the top with the blade of a knife, then brush over with yolk of egg, and bake in a moderate oven until of a golden brown colour. Heat up the b6chamel sauce, add the remaining velout6 sauce and egg yolk, stir well over the fire. When hot, finish with a little cream, and add the remaining butter bit by bit and season carefully. Turn out the little shapes on to an entree dish, pour the sauce round, not over them, and serve hot. Note. — Any other kind of meat, such as chicken, duck, goose, rabbit or game, may be used in place of pheasant, and worked up in this manner. Petits SoufS6s h. la Henri IV. (Chicken and Mushroom Souffles.) 4 oa. cooked chicken meat, i J oz. flour, 2 whites of eggs, a teaspoonful of lemon juice, a little cooked ham or tongue, i| oz. butter, ij gills good white stock, i oz. cooked ham, a smaU trufile, 8 large preserved mushrooms, salt, pepper and cayenne. Melt the butter in a small stewpan, add the flour and stir till cooked, but do not let it get brown ; add the stock and stir till it boils, add the yolks of egg, and stir over the fire until thoroughly blended. Chop finely the ham and chicken meat (freed from gristle and skin), and put this to the mixture. Now add the lemon juice and season with salt, pepper and a pinch of cayenne ; beat up the whites of egg to a stiff froth, and mix with the above. Fill up some buttered china or paper souffle cases, place a mushroom head on top of each, surrounded with a thin ring of truffle, bake in a moderately heated oven for about 15 minutes. Dish up and serve quickly. 28 Recherche Entries. Ravioli t la Napolitalne. Farce : 2 oz. cooked chicken, \ oz. grated Parmesan cheese, pepper, salt and nutmeg, i table-spoonful cooked spinach, i oz. cooked ham, i egg, a dessertspoonful of cream, tomato sauce. Pound in a mortar the chicken and ham, when smooth add the yolk of an egg, grated cheese and spinach, season to taste with pepper, salt and nutmeg ; then rub through a fine sieve, and add the cream. NouiLLES Paste : 4 oz. flour, a little water or milk, I egg, J teaspoonful of salt. Prepare a Nouille paste as follows : Sift the flour on to a board, make a well in the centre and break the egg into it. Melt a teaspoonful of salt in a little water or milk, add this to the egg, and work them all well together until a smooth and elastic paste is obtained. Wrap the paste in a cloth, and let it stand for half an hour. Roll out the paste very thinly, and cut it into broad strips about an inch wide. Put some of the prepared forcemeat on these in small heaps, wet round the edges, lay a second strip of paste over, and press well together between the little heaps. Stamp them out with an inch round psiste cutter, boil the raviolis in fast boiling water for about ten minutes. Drain them on a cloth, put them on a deep dish, sprinkle over the Parmesan cheese, then pour over some hot tomato sauce, and serve. Mousselines de Ris d'Agneau (Cold). (Lamb's Bread Mousselines.) Line 8-10 small entree moulds of suitable shape (oval bouche or dariole) with a thin layer of aspic. Decorate the bottom of each with thin slices of truffle and pistachio ; when set, mask the moulds completely with a layer of aspic cream. When this is fairly firm, nearly fill the moulds with a farce composed of finely pounded cold Light Entrees. 29