Cold Meat Casserole Dish Recipes. Part 3
Description
This section is from the book "How To Cook In Casserole Dishes", by Marion Harris Neil. Also available from Amazon: How to Cook in Casserole Dishes.
Cold Meat Casserole Dish Recipes. Part 3
Tongue Ramequins
1 cupful diced cooked tongue.
1 firm lettuce.
1 hard cooked egg Seasoning of salt and pepper Some chopped aspic jelly.
Chop, the tongue, hard cooked egg, crisp lettuce leaves, and walnuts; then mix them together, seasoning them with a little salt and pepper. Divide into white china ramequins and decorate the top with chopped aspic jelly.
Serve very cold.
Tongue Stanley
A few slices cold tongue Some poached eggs A few chopped pistachio nuts.
Some good white stock or sauce Salt and pepper to season.
Cut the slices of tongue half an inch in thickness, then trim them neat and round. Lay these rounds in small fireproof dishes, season with salt and pepper, place a poached egg on each piece of tongue, pour over some good white stock or sauce, heat in the oven, and serve decorated with chopped pistachio nuts.
Turkey En Casserole
The remains of a turkey 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 pint (2 cups) stock.
1 bay leaf.
3 sprigs parsley.
1 small onion.
1 wineglassful port wine.
Salt and pepper to taste.
Put the bones and trimmings of the turkey, the onion, and herbs, with water to cover, into an earthenware pan.
Let these simmer for one hour. Melt the butter, stir in the flour smoothly, and fry it carefully a good brown. Then strain in the stock, stirring it well all the time.
Let it boil, then season it carefully and add the wine. Cut the turkey into neat pieces, put it into a casserole, strain over the gravy, cover, and put the casserole either in the oven or on the stove.
Let the meat heat gently, being careful that it does not boil, or it will become hard and tough.
Serve in the casserole.
Veal Ramequins
1 lb. diced cooked veal.
1/4 lb. cooked ham or tongue.
1 tablespoonful chopped parsley.
6 cooked button mushrooms.
4 tablespoonfuls white sauce.
2 eggs.
Salt and pepper to taste.
1 cupful rice.
Some stock.
Tomato sauce.
Cook the rice in some boiling stock till tender, then drain it. Line some small buttered ramequins with it.
Mix together the veal, ham, or tongue cut into strips, the parsley, sauce, seasonings, the mushrooms chopped, yolks of eggs, and whites of eggs well beaten; divide this mixture into the prepared dishes.
Cover and steam for twenty minutes. Serve hot with tomato sauce.
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