Practical gastronomy and culinary dictionary

393. Petites Bombes a I'Alsacienne. — 1 tin or terrine foie gras pate, 1 gill cream, 2 eggs, 1 gill well-reduced Veloute sauce, No. 169, | gill chicken stock, | oz. gelatine, 2 oz. cooked ham (lean), 1 gill aspic, No. 225, ^ endive, aromatic seasoning. Separate the whites from the yolks of eggs, mix each lot separately with a tablespoonful of cream, season with a pinch of salt. Pour separately in a well-greased mould, cover with paper and stand in a saute-pan half- filled with boilmg water, steam slowly for ten minutes, then draw the pan on one side and let stand till cold. Turn out on a cloth, cut into slices, and stamp out into fanciful shapes suitable for garnish. Open the tin or terrine of foie gras, remove the lard from the surface, turn out, take out the pieces of truffle, wash them, and cut into fanciful shapes also for garnish. Cut the ham in the same manner for a similar purpose. Line six to eight httle square or oblong-shaped moulds with aspic jelly, garnish the bottom portions with the stamped-out shapes of truffles, yolks and whites of egg, and ham, so as to form s}T^innetrical designs. Put the foie gras and trimmings of ham into a mortar, pound until smooth and rub through a sieve, return to the mortar and work in the Veloute sauce and the remainder of cream. Dis- solve the gelatine in the chicken stock and incorporate with the puree, add f teaspoonful of aromatic seasoning, mix well. When nearly cold fill up the centre of the moulds, and place them on the ice to set. Turn out on a dish, surround with a bed of endive salad, or any other kind of green salad, and serve. COLD ENTREES AND SECOND COURSE DISHES. 499 394. Petits Souffles glaces a I'Ecarlate. — J lb. cooked ox-tongue, 1 shallot, ^ pint good brown sauce, No. 186, 1 bouquet garni, No. 3, ^ tomato, h oz. gelatine, 1 gill cream, 1 slice of truffle, 2 tablespoonfuls sherry, -| gill aspic jelly, No. 225, cochineal, seasoning, 8 small souffle cases. Chop the shallot finely, put it in a stewpan with the sherry, reduce a little, then add the tomato cut in slices, the sauce, and bouquet garni, cook together for ten minutes or longer, and strain. Dissolve the gelatine, strain, and add to the above whilst hot. Cut the tongue into small pieces, pound in a mortar till smooth. Add a little of the sauce and the cream, mix well, and rub through a fine sieve. Whip the brown preparation on the ice or a cold place until it becomes spongy, then add the puree, season to taste, and colour with a few drops of cochineal, to give it the desired tint. Fill the souffle cases previously fastened with small paper bands, about ^ inch above the cases with the mixture. Freeze in a charged ice-cave for about an hour, garnish the surface with fanciful cuts of truffle or white of egg, mask well with a layer of aspic, return to the ice-cave. Before serving remove the bands, and sprinkle the sides with panurette. 395. Petites Langues a rEspagnole. — | lb. cooked ox- tongue, 2 oz. cooked chicken or veal, f gillEspagnole sauce, No. 184, 1 glass sherry, 2 tablespoonfuls cream, J oz. French leaf gelatine, a few drops liquid carmine, white pepper and nutmeg, i pint cooked macedoine of vegetables, about ^ pint aspic jelly, | oz. meat glaze.