Three-quarters of a pound of puff or rough-puff pastry. (Sufficient for six.)
Flour some round wooden sticks about lour inches long (the handles of old wooden spoons will do). Roll the pastry out about an eighth of an inch thick. Cut it into long strips about an inch wide. Twist these loosely round the sticks, letting the edges overlap each other. Lay them on a greased baking-tin in a quick oven, and bake them until they are a pale brown. Allow the pastry to cool a little, then gently draw out the sticks.
Chop the veal, ham and mushrooms finely. Put these in a pan with the sauce, stir over the fire until the mixture is hot, then beat up the eggs and add them. Stir the mixture over the fire a few minutes longer to cook the eggs. Season carefully. Then fill in the cannelons with this mixture, using a small spoon or forcing-bag. If the cannelons are to be eaten hot, put them in the oven, and heat them slowly through otherwise, when quite cold, arrange them on a lace paper, and garnish the dish with a few sprigs of watercress or parsley. Cost, about 2s. 6d.
Cassolettes a l'imperatrice. A very pretty entree, and one that can be served cold
Cassolettes A l'imperatrice
Required : Four tablespoonfuls of chicken. Two tablespoonfuls of ham. One tablespoonful of sweetbread
(All measured when cut into small dice). Two teaspoonfuls of chopped mushroom.
A few cooked green peas.
Half a pint of Bechamel sauce.
Cassolette pastry. For the cassolette pastry :
Quarter of a pound of flour.
One and a half ounces of butter.
Half an egg.
A little water.
A pinch of salt.
One teaspoonful of lemon-juice. (Sufficient for six.)
Put the flour in a basin with the salt, next rub in the butter finely. Beat up the egg, add it, with the lemon-juice and a little water, to the flour, and mix the whole into a smooth but stiff paste. Roll it out very thinly, and line some small, greased bouchee moulds or patty tins with it. Bake them a pale biscuit tint.
Put the sauce in a small saucepan, add the chicken, ham, sweetbread and mushrooms. Mix all these well together. See that the mixture is nicely seasoned. Fill in the pastry cases carefully, heaping the mixture slightly and smoothing it over. Lastly, garnish each with rows of green peas. Arrange on a lace paper, and serve either hot or cold.
Cost, from 2S.
N.B. - When they are to be served cold, whipped cream may be used in place of sauce if preferred. If more convenient, omit the sweetbread. Tinned or fresh mushrooms may be used.
Timbales a la Celestine. Arrange the timbales round a pyramid of green pea's which have been rubbed through a sieve