Recherché entrées

\ ½ a pint of rich bechamel sauce, i gill of aspic jelly, J a gill of puree of green peas, i teaspoonful of lemon juice, 5 sheets of French gelatine, \ a gill of cream, a few drops of spinach greening, i dessert-spoonful of liquid meat glaze. Proceed as directed for white chaudfroid sauce. Reduce the puree of peas before adding it to the sauce. The addition of spinach greening must be regulated according to the tint required. Work in the meat glaze (liquid), whisk a little and add the cream last of all. Mayonnaise. Two yolks of eggs, \ teaspoonful of dry mustard, i teaspoonful of salt, \ teaspoonful castor sugar, \ pint best salad oil, 20 drops of chilli vinegar, i teaspoonful shallot 1 88 Recherche Entrees. vinegar, i dessert spoonful French wine, and sufficient tarragon vinegar to bring to the consistency required. Put the raw eggs in a basin ; add mustard, salt, and sugar ; mix with a wooden spoon. Continue stirring in the same direction, and add the oil drop by drop. Mix the vinegars together ; add these gradually. If the mixture gets too stiff to stir when all the oil is worked in, add a little more vinegar as needed. Mayonnaise au Citron. (Lemon Mayonnaise.) 2 yolks of eggs, i table-spoonful of tarragon vinegar, 2 lemons, half a teaspoonful of castor sugar, 3 table-spoonfuls nut oil, I gill cream, salt, pepper, paprika. Put the egg yolks into a basin with half a teaspoonful of salt, stir with a wooden spoon, and add drop by drop the oil ; when creamy, add the vinegar and gradually the cream ; then incorporate the lemon juice (strained). Continue to stir the mixture for another 15 minutes, then add the seasoning and a little grated lemon rind. Lastly stir in a dessert-spoonful of boiling water. It is then ready to serve. Note. — The mixing of above ingredients should be done on the ice or in a very cool place, else it is apt to curdle. Gelie k I'Aspic. (Aspic Jelly.) I quart rich veal stock or other white and fairly clear stock, I small bouquet garni consisting of parsley, tarragon, chervil, thyme, and lemon rind, i| oz. leaf gelatine, I gill of sherry or Sauteme, i gill of French wine vinegar, -J lemon, 2 whites of eggs, \ stick celery (washed). The stock should be cold ; remove any fat that may be on the surface. Put the gelatine and bouquet garni Sauces and Auxiliaries. i8g with the stock in a stew-pan. Cut the celery into small pieces, beat up the whites of eggs a little, and mix with the stock. Stir over a brisk fire continually until nearly boihng, then add the wine, vinegar, and lemon juice, and let boil up. Move the stew-pan on the side of the stove for about twenty minutes. Strain through a jelly bag or cloth, repeat straining until perfectly clear. Keep the aspic in a basin, and use as required. Note. — During the summer months the quantity of gelatine used for aspic and cream should be rather less than that stated in the recipe, but the stiffness of aspic should in all cases be tested before being used. Tomato Aspic. Heat up half a pint of tomato pulp, add to it half-ounce leaf gelatine (previously soaked in water), half -gill of aspic, and one table-spoonful of meat glaze ; stir until it boils, season to taste with salt and a pinch of cayenne pepper, rub it through a sieve, and use as directed. Tomato Mayonnaise. To a pint of well prepared and fairly stiff mayonnaise add half as much tomato puree or cold tomato sauce. Mix gradually and season to taste. Aspic Cream. One and half gills aspic jelly, half-gill double cream, one teaspoonful lemon juice, a pinch of white pepper, a pinch of castor sugar. Put the cream into a basin, stir with a whisk, and gradually add the aspic, which must be liquid, but on no account hot ; then add the lemon juice and seasoning, rub through a silk sieve, and use as directed. iqo Recherche Entrees. Aspic Mayonnaise.