Luncheons

Make a creamed mince of any kind of fish, or use a fish forcemeat. Canned salmon is very good for the purpose. Place the creamed fish on a piece of stiff paper and mold it into the form of a fish. Roll some pie paste very thin. Lay a piece of the paste on one end of the mince and shape it into the form of a fish's tail. Cut the paste into circles of half an inch diameter, using a pastry-tube if a small vegetable-cutter is not at hand. Beginning at the tail, cover the molded fish with little rounds of paste, placing them in even overlapping layers to imitate scales, and mold a piece of pastry to imitate a head and fins. Use half a cranberry or a turned vegetable to imitate an eye. Brush the paste over lightly with yolk of egg and place it in the oven to brown. Slip it carefully off the baking-sheet on to the serving platter. Trim off the paper that projects and garnish. Illustration No. 46 shows a fish ready to bake and the manner in which it may be garnished. Chapter VI FIFTH OR SEVENTH COUESE Rissoles Vol-au-vent Sweetbreads, Baked Sweetbreads, Glazed Sweetbreads, Coquilles of Calf 's Brains a la Poulette Calf's Brains a l'Aurore Calf 's Brains with HoUandaise Sauce Calf 's Brains with Black Butter Croquettes Timbales of Chicken Timbales of Liver Mushrooms, Baked Mushrooms, Stuffed Tomatoes, Stuffed Green Peppers, Stuffed Baked Tomatoes and Potage Cups Jardiniere Vegetarian Dish RISSOLES Roll puff paste about one eighth of an inch thick. Put a teaspoonful of meat of any kind at intervals on the paste, about three inches from the edge. Moisten the paste around the meat-ball, fold over the paste, and press it lightly around the meat. Stamp it with a fluted biscuit-cutter into half circles, leaving the meat on the straight side and an inch of paste around the meat on the round side. Egg the top and bake from fifteen to twenty minutes in a hot oven. VOL-ATJ-VENT Eoll puff paste (see page 154) three quarters of an inch to an inch in thickness. Stamp it with a cutter, or if this is not convenient use a tin, of the size desired, for a gage ; lay the tin lightly on the paste, and with a sharp knife cut around it with a quick, firm stroke so as to press the paste as little as possible; then with a sharp-pointed knife cut a ring around the form, leaving a border about an inch wide, and do not let the knife penetrate the paste more than an eighth of an inch. Brush the top with the yolk of an egg, dilute it with a little water, and set it away to cool. Bake it in a hot oven as directed for puff paste for thirty minutes, and do not open the oven door during the first fifteen minutes. It should rise to about three times its usual thickness. AVhen it is well dried and a good light-brown color, remove it from the oven and let it stand for a few minutes, then carefully lift out the centerpiece and remove all the un- cooked paste. Set it in the oven again to dry the inside. The uncooked pieces can also be returned to the oven for a few minutes, and when dry be put back into the shell. Although puff paste is better when used at once, it will keep very well for several days, and will be perfectly crisp and tender if well heated in the oven just before being used. When ready to seiwe fill the center with any salpicon, place the little cover on top, and set the vol-au-vent on a lace-paper. The filling must not be put in until just before sending it to the table, as it will soften the pastry if it stands in it for any length of time. SALPICON For Billing vol-au-vent or patty shells.