Farce De Poisson - Fish Force-meat

Pound in the mortar I pound of pike or bass, add 6 to 8 ounces of panada, 6 ounces of butter, 2 yolks and 3 whites of eggs, rub through a fine sieve; set in a bowl on ice, and incorporate 3 gills of cream (which can be whipped if desired); try the consistency of the forcemeat, if too firm, add more cream.

Redfish forcemeat. - Prepare by adding 2 ounces of raw lobster spawn to each pound of boned and skinned fish, or reduce a pint of tomato sauce to 2 gills, and add to the forcemeat when cold. When the forcemeat is thus colored, it is advisable to add I more egg to the pounded fish.

Panade Pour Farce - Panada For Force-meat

1. Soak 1/2 pound of soft bread in I pint of milk, press out the liquid and put it (the bread) in a saucepan with 2 ounces of butter; work vigorously until the panada becomes dry and detaches from the spoon and pan; remove from the fire and keep in a cool place until needed.

2. Put 1 pint of milk to boil with 2 ounces of butter, add 4 ounces of flour, work vigorously with a wooden spoon until dry, put on a plate and keep in a cool place until required.

Note. - We give the preference to panada No. 2.

Farce a Galantine de Volaille - Force-Meat for Boned Turkey or Chicken. Chop fine 10 ounces of chicken or turkey meat, with 6 ounces of veal and I pound each of fat pork and lean pork; pound in the mortar and add 4 ounces of soft bread, soaked in milk; season with salt, pepper and a little allspice.

Pate A Frire - Frying Batter

Dilute 8 ounces of flour with 2 gills of water, 3 tablespoonfuls of olive oil and 4 egg yolks; add a pinch of salt and beat to a smooth paste.

Before using, beat the egg whites to a stiff froth and incorporate with the batter.

Pate Feuilletee Ou Feuilletage - Puff Paste

Place I pound of sifted flour on the pastry board, make a hollow in the center, add a pinch of salt, 2 ounces of butter and, by degrees, 2 gills of ice-cold water, mixing it with the flour to a smooth, flexible paste, which should not adhere to the fingers. Let the paste rest for 15 minutes, and meantime place 14 ounces of good butter in a wet towel, kneading it until it attains the same consistency as the paste.

Roll out the paste to a square, put the butter in the middle and cover the butter by folding the corners of the paste to the center.

Then roll out the paste to 3 feet, fold it in 3 parts, one part to be over the other; if in a hurry, the second turn may be given at once, but it is better to let the paste rest for 5 minutes before giving the next turn, always keeping it in a cool place.

Roll out the paste once more and fold it again in three parts; this is the second turn; keep on rolling out and folding in three parts until 5 turns are given in all; the paste is then ready for use.

Sometimes more turns are given, especially for fine pastry.

Grand Vol-au-vent - Large Puff Paste Patty

A vol-au-vent may be prepared of different size; for a party of 5 or 6 persons one of 6 inches in diameter is large enough. It is preferable that they should not be made too large, 7 inches in diameter at the utmost.

Have ready I pound of puff paste; give it 61/2 turns; roll it out to about 3/4 of an inch in thickness ; mark the size with a round shaped pasteboard and with a pointed knife, holding it slanting outwards, cut out the paste.

Sprinkle a few drops of water on a baking sheet and place the vol-au-vent thereon, the wider part uppermost, groove the edge lightly and then brush over with beaten egg. Make a circular incision 1/2 inch deep, leaving a margin of I inch on the outside; set in a rather hot oven, and bake from 25 to 30 minutes.

If the vol-au-vent should color too quickly, place over it a sheet of paper; do not take it out before done, as it is liable to collapse. When baked, take off the cover and remove all the unbaked paste inside the patty, set it in the oven for a few minutes to dry, and then fill with the various garnishings.