Practical gastronomy and culinary dictionary

Roll out the paste very thin, stamp out some rounds with a fluted cutter, large enough to line 8 to 9 tartlet- moulds. Prick the paste with a fork when lined. Put the milk and | gill of water in a stewpan, add the butter and a pinch of salt ; when boiling, stir in the polenta or florador. Cook over the fire ; whilst stirring for ten minutes, add the Parmesan, remove from the fire, and work in the yolks of eggs. Season with pepper, salt, and cayenne to taste, and let cool. Chop the chicken, tongue, and mushrooms finely, mix with the sauce, and season with pepper. This forms a salpicon. Half fill the lined tarlet-moulds with polenta mixture, put a dessert- spoonful of the salpicon in the centre of each, and fill up with polenta mixture. Smooth over with a knife, brush over with oiled butter, sprinkle the surface well with grated cheese. Bake in a moderately heated oven from fifteen to twenty minutes, unmould, and dish up on a hot dish. 713. Flans de Crepes aux Epinards. — J lb. cooked spinach, 2 yolks of eggs, 1 tablespoonful cream, 1 white of egg, breadcrumbs, | pint pancake-batter, No. 627, 2 oz. butter, 10 small rashers bacon, salt, pepper, nut- meg, pinch of sugar. Put the spinach through a sieve. Heat up in a stewpan with the cream, and a little stock or gravy ; when hot, stir in the yolks of eggs, season to taste with pepper, salt, a pinch of nutmeg, and a pinch of sugar. Take off the fire and let cool. Prepare a number of thin pancakes (fried in butter). Spread some of the prepared spinach on one side of each pancake, placing them together in twos ; stamp out some rounds by means of a plain 2-inch cutter, dip in beaten white of egg, and crumb. Fry in hot fat a golden colour, drain, dish up in a row, place the rashers of bacon, nicely fried crisp, on each side, garnish with a few sprigs of SAVOURIES AND BREAKFAST DISHES. 657 fried parsley, and serve with a boat of tomato or piquante sauce. 714. Rissolettes a la Solferino. — J pint pancake batter, 1 oz. butter, 4 oz. foie-gras (potted), 4 mush- rooms (preserved), 2 oz. cooked sweetbread, 1 gill Veloute or bechamel sauce, 1 egg, seasoning, bread- crumbs, frying fat, and about 2 oz. chicken forcemeat. Fry some very thm pancakes, stamp out some rounds about two inches in diameter. Prepare a salpicon as follows : cut the foie-gras (with truffles), mushrooms, and sweetbread into very small dice, put this in a saute-pan with the sauce ; when thoroughly hot, add the yolk of an egg ; season with salt, pepper, and a pinch of grated nutmeg. Put it on a plate and let cool. Then shape into little balls, place these in the centre of the rounds of pancake. Put a little raw chicken forcemeat round the edge of each, and fold over the same as rissoles. Brush over with egg, dip in breadcrumbs, and fry a golden colour. Dish up on a folded napkin, and serve hot. 715. Jambon a laNeige. — 5 oz. of lean ham, 4 eggs, J gill milk or cream, | teaspoonful powdered sweet herbs, ^ oz. butter, a pinch of aromatic spice, and a pinch of dry mustard.