Practical gastronomy and culinary dictionary

The stock should be cold ; remove any fat that may be on the surface. Put the stock, gelatine, and bouquet of herbs in a stewpan. 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 boiling, then add the wine and vinegar, and let boil up. Move the stewpan on the side of the stove for about ten minutes. Strain through a jelly-bag or napkin, repeat straining until perfectly clear. Keep the aspic in a basin, and use as required 226. Aspic a la Tomate. (Tomato Aspic). — 1 pint aspic jelly, 4 small ripe tomatoes, or J pint tomato pulp, ^ oz. French leaf gelatine, 1 dessert-spoonful sherry. Blanch and peel the tomatoes, rub through a fine hair sieve, dissolve the gelatine, and add to the pulp. Put the jelly, tomato pulp, and sherry in a stewpan, boil up, skim well, and simmer for a few minutes ; pass all through a fine hair sieve, and use as directed. 227. Creme a 1' Aspic (Aspic or Savoury Cream). — SAUCES AND FOECEMEATS. 441 Warm up ^ gill of bechamel or AUemande sauce, add a teaspoonful of tarragon vinegar, stir this into ^ pint of liquid aspic jelly, mix with a gill of double cream, season with a pinch of cayenne and mignonette pepper. Pass through a sieve or tammy cloth, and use as directed. 228. Farce de Poisson (Merlan) (Whiting Force- meat).— Eemove the meat from a large skmned whiting ; put into a mortar and pound with four ounces of panade and two ounces of butter ; rub all through a sieve, return to the mortar, and work in gradually one table - spoonful of stiff bechamel sauce (cold), 1 whole egg, and 2 yolks. Season with salt, pepper, and grated nutmeg. 229. Veal Godivean (Quenelles). — ^ lb. lean veal (cushion), | lb. veal suet finely chopped, 2 eggF, 2 oz. panade or pepper, 3 oz. soaked bread, salt, grated nutmeg. Free the meat from skin, fat, and sinews, and cut into very small pieces ; pound the veal and suet together in a mortar until perfectly smooth ; then add the eggs one at a time, also th3 panade or soaked bread, the latter to be mixed in only in small quantities. Moisten with about a gill of i'^.ed water, season with pepper, salt, and nutmeg. Tesb the consistency in a little boiled water ; if found too soft, add a little more bread or panade, and a yolk of egg ; if too stiff, add a little more water, stock, or cream. Shape into que- nelles the required shape, poach in salted water or stock, and use as required. 230. Farce de Veau (Veal Forcemeat).— Shce J lb. of lean veal, free it from skin and sinews, together with J lb. of finely shred beef suet, and 2 oz. of fat bacon cut in strips ; pound all well in a mortar, pass through a sieve, put back to the mortar, season with salt and aromatic spice, chopped parsley, mushrooms, and onions (a teaspoonful of each) ; mix with a small handful of fresh breadcrumbs, work all well for a few minutes longer, bind with two well-beaten eggs. This, like all other 442 EECHERCHE COOKERY. forcemeat, should be first tried in boiling water, and, if firm, light, and well flavoured, it is ready for use. 231. Farce de Volaille (Chicken Forcemeat). — f lb. raw chicken meat, 1 oz. flour, 1 oz. butter, | gill chicken stock, 1 egg, salt, pepper, nutmeg.