Little Hams A La Chasseur Petits Jambonneaux A La Chasseur

Lightly butter some little ham moulds and fill them by means of a forcing bag and plain pipe with a farce (see 'Creams of Rabbit a l'Am-bassadrice'), smooth the farce over with a wet warm knife, and place the moulds in a saute pan on a fold of kitchen paper; put a piece of buttered paper on the top, and when ready to cook cover with boiling light stock; watch the stock reboil, then cover the pan, and let it remain on the edge of the stove to poach for about fifteen minutes. When cooked, turn the creams out of the moulds, arrange a little strip of truffle in the end of each to imitate the bone, and dish them up on a potato border (vol. i.), as in engraving; garnish the centre with peas or any other nicely cooked vegetable; pour l'Ambassadrice sauce over the creams, and serve for a hot entree.

Little Tongues A La Perigord Petites Langues A La Perigord

Pound one pound of raw rabbit, veal, or chicken with half a pound of fresh fat and lean pork or ham until smooth, then pound a quarter-pound of Panard (vol. i.), add the meat and mix in one large tablespoon-ful of thick Bechamel sauce (vol. i.); rub this mixture through a fine wire sieve, put it in a basin, add four raw yolks of eggs and a pinch of salt and Marshall's Coralline Pepper; add to it two ounces of chopped lean ham or tongue, two truffles, four finely-chopped button mushrooms, and two tablespoonfuls of liver puree (see ' Turban a la Bonanza ')'. Butter some little tongue moulds, and by means of a forcing bag with a plain pipe fill them with the mixture, place them in a saute pan, sprinkle over them a little sherry, cover over with a buttered paper, and cook them in a moderate oven for about fifteen minutes; keep them well basted with sherry while cooking. When cooked turn out of the moulds, dish them on a border of potatoes, in the centre of which is placed a fried crouton of bread; garnish with a puree of potatoes (vol. i.), and serve with Perigord sauce over (vol. i. page 22), and use for an entree for dinner. A hatelet skewer stuck in the crouton would improve the appearance of the dish.

Little Creams Of Asparagus A La Montreuil Petits Pains D'asperges A La Montreuil

Remove the meat from a young white chicken or rabbit, free it from skin and bone, and pound it till perfectly smooth with one ounce of butter. Plainly boil half a pound of asparagus till tender, using only the eatable part of the vegetable, and press the water carefully from it; then pound it with three tablespoonfuls of thick Bechamel sauce (vol. i.), season with a dust of cayenne pepper and a little salt, and mix to it the pounded chicken, the strained juice of a lemon, a tablespoonful of thick cream, three raw whites of eggs and two raw yolks; when these are well mixed, rub all though a fine wire sieve, put into a forcing bag with a plain pipe, and force out into little buttered bomb moulds that are ornamented all over with rounds of truffle and cooked tongue; knock the moulds on the table so that the mixture falls well into the shapes; then place them in a stewpan on a piece of paper, and partly cover them with boiling water; put the stewpan on the stove and watch the water reboil, then draw the pan to the side of the stove for about fifteen minutes, when the creams should feel firm to the touch. When cooked turn out, arrange on the dish as in engraving, and serve with the sauce prepared as below round the base, and with cooked asparagus peas (see-recipe) in the centre that have been mixed with a little warm butter and a few drops of lemon juice.