Recherché entrées

braised lambs' breads, shreds of cooked ham, mixed with cooked green peas and truffle, and moisten this with mayonnaise, before being put into the moulds. Lastly pour a good layer of aspic cream on top, so as to completely fill each mould. Place them on the ice to set, and unmould when required for table. Range the shapes on a neatly decorated foie-gras mousse border, placed in a round entree dish, garnish with small salad, and serve. Frlandines de Ris d'Agneau. (Lamb's Bread Frlandines.) ^ lb. puff paste, 2 oz. tongue, i truffle, seasoning, 2 lambs' breads, 6 champignons, | gill AUemande sauce, clarified butter for frying. The Sauce : i gill tomato sauce, i table-spoonful Tarragon vinegar, i French gherkin, | oz. butter. Trim, blanch, and braize the lambs' breads with a good mirepoix, when done let cool and cut into fine dice. Chop the tongue, mushrooms and truffles rather finely, mix with the lambs' breads ; and season to taste. Heat up the AUemande sauce, put in the above ingredients, and let them get thoroughly hot, then spread it on a dish and let cool. Roll out the puff paste rather thinly, stamp out as many rounds as are required, using a 2|-inch paste cutter. Place a dessert-spoonful of the mixture (salpicon) in the centre of a round of paste, on this put a slice of truffle, wet the edges and place a second round of paste on top ; press the edges together, and continue thus till the mixture and paste are used up. Egg them, and crumb them in a mixture of crushed vermicelli ajid breadcrumbs, and fry in clarified butter to a golden colour. Drain, dish up, garnish with fried parsley, and serve with a sauce made by chopping the gherkins finely, infuse with the vinegar, and add the tomato sauce ; boil up, skim, season, and send to table in a sauce-boat. 30 Recherche 'Entrees. Ris d'Agneau Braises en Caisses (Cold). (Lambs' Breads in Cases.) Blanch, press and braise 8 lambs' breads, let them cooL Make a demi-glace sauce flavoured with the reduced liquor from the braise, and add enough aspic to set it. Trim the breads to the size and shape of the souffle cases ; china or silver cases are best for this purpose. Make a short ragout of artichoke bottoms cut in fine shreds, and seasoned with mayonnaise cream. Put a small tablespoonful of this into each of the souffle cases. Upon this place a lamb's bread. Put the cases on the ice for a few minutes, then pour over just enough of the prepared demi-glace sauce to almost cover the breads. Again put them on the ice so as to set the sauce. Put a fancifully cut slice of truffle in the centre of each bread, decorate round the edge with cooked green peas, and lastly coat with a layer of well flavoured aspic jelly. Cannelons ^ la N6va. (Cannelons of Lamb's Bread.) \ lb. puff paste trimmings, 2 lambs' sweetbreads, i giU rich white sauce (allemande or bechamel), 6 mushrooms, I egg, fried parsley, 2 oz. cooked ham, i truffle, breadcrumbs, and seasoning. Roll out the paste, cut it into strips about an inch wide. Butter a number of cornet tins, roll the strips of paste round each tin, so that the strip of paste overlaps half the other at each turn. Keep them all of an even size. Brush them over with egg, sprinkle with bread-crumbs, and bake on a greased baking-tin in a hot oven, and remove carefully, whilst hot, the paste shapes from the tins. Blanch and cook the sweetbreads, trim them, cut them into dice, warm up in the sauce, and season with salt and pepper, then add the ham, the mushrooms, Light Entrees. 31 and truffles, chopped rather coarsely. Fill the baked pastry cannelons with this mixture. Reheat them in a sharp oven and dish up neatly, arranging them pointed end inwards, put a handful of fried parsley in the centre, and send to table. Crepinettes de Foie de Pore. (Pork Liver Crepinettes.)