Recherché entrées

Half pint aspic jelly, one gill stiff mayonnaise. Dissolve the aspic, and let it get partially cool, then stir it gently into the mayonnaise, and use before it begins to set according to direction. Sauce Ravigote, Chaude. (Hot Ravigote Sauce.) This is a white sauce flavoured with savoury herbs, reduced with white wine vinegar, finished with a liaison of butter and cream and fine herbs. Season to taste and serve. Sauce R6moulade. Chop finely 2 small peeled shallots, put them into a stew-pan with enough vinegar to cover, and cook for ten minutes ; then add a few tarragon leaves, one dessertspoonful of capers, 3 small gherkins, and 2 anchovy fillets all chopped finely. When cold, mix with about J pint of well made mayonnaise sauce, and serve as required. XXXII. EPIGRAMMES DE FAISAN AUX PETTTS POIS. (/). I4S/ CROMESQUIS A LA RU3SE. (^ 35-) A Nice Appetite is nicely suited with a Corn Flour Baked Pudding made with Brown & PolsoD's p„.n, Corn Flour. To have it at its best observe these important points : — 1. Use pure milk without water. 2. Have the proper proportions of Corn Flour to milk, 3 — and very important — give ten minutes brisk boiling, this brings out the delicate flavour of the Corn Flour. Follow the recipe on every Brown &- Poison Packet. How to make Light Pastry. If you wish to make lighter pastry — and make it more quickly — If you would like a little list of little things easy and quick to make — Send to your grocer at once for a Td. or 3Jd. packet of Brown & Poison's raising powder " Paisley Flour " (Trade Mark}. With " Paisley Flour" you can bake better in less time. Every packet contains recipes easy enough for beginners, yet sufficiently good for a skilled cook to make. GENERAL INDEX. LIGHT ENTRIES. Beignets de Jambon et Foie Gras zi Beignets de Volaille 23 Cannelons a, la N6va 30 Cassolettes de Gibier (cold) 25 Cassolettes 4 la Strasbourgeoise 19 Crepinettes de Foie de Porq 31 Crepinettes de Gibier 4 la Chasseur 2$ Cromesquis 4 la Russe 35 Darioles de Foie Gras en Belle Vue (cold) 21 DomiDos 4 la Kochelais i 15 Escalopes de Foie Gras El la Bagration (cold) 22 Foie Gras Mousse (cold^ 73 Friandines de Ris d'Agneau 29 Macaroni a la RivoU 34 Mousselines de Ris d'Agneau (cold) 28 Omelette PrinciSre 33 Pains de Ris d'Agneau S, la St. Germain (cold) 23 Parfait de Foie Gras (cold) 20 Petites Bombes i la Milaraise 20 Petites BoucheesdeConcombreirindienne(cold) 32 Petites Bouchees de Faisan a, la Mod^me 26 Petites Cotelettes k I'Ecarlate (cold) 24 PetitsSoiifafesilaBayonne , 19 Petits Souffles de Foie de Volaille 23 Petits Souffles a la Henri IV 26 Petits Timbales ^ la R6gence (cold) i8 Poulpetons de Rognon 4 la Parmentier 17 Ramequin de Poulet ... , 24 Raviolis la NapoUtaine 26 Ris d'Agneau Brais6s en Caisses (cold) 30 Rissolettes 4 la Solferino 31 Saussalis d, la Walkow 34 Tartelettes de Ris de Veau aux Trufies 16 Timbale Turinoise 15 VEGETABLE ENTRJ^GS AND FARINAGE DISHES. Artichauts a la Madras 41 Aubergines Sicilienne 39 Beignets d' Artichauts 43 194 General Index Cassolettes deCeleriet Macaroni Celeri-Raves Tyrplienne Champignons a la Reine Cboux Farcis braises en Beurre Coeurs d'Artichauts, Maraichfire Concombre f arcie a la Moelle Fonds d' Artichauts a la Creole Italian Potato Border Kniokis a la Russe CEuf s a la Priatanidre (cold) Petits Cannelons au Florador Petits Choux ^ la Lorraine Petits Sou£Ses au Celeri Petites Timbales ^ la Duxelle Ramequins aux Carrottes Ravioli a ritalienne Riz a la Hongroise Riz^l'Indienue Riz a la Polonaise Risotto for Entree Risotto a ritalienne SoufSfes d' Artichauts Souffles glaces a I'Argenteuil Spaghetti ^ la Maltaise Timbales de Ble Vert Timbalesde Legumes a rindiemie Tomates a la Rentiere Topinambours au Risotto