(756). Spanish Sweet Peppers Sauted, Garnishing (Garniture De Piments Doux D'Espagne Sautes)

These peppers arc imported from Spain or Havana; select those that are fresh and with thick meat. Put them on the broiler or in the oven, until they soften, and the skin peels off, remove, and open them; suppress all the hard parts and skin; saute them in oil with some chopped onions and mushrooms, seasoning with salt, pepper, and tine herbs. If fresh Spanish sweet peppers cannot be procured, then take the preserved ones; they are already prepared in cans and only need draining to have them ready for use.

(757). Spinal Marrow Garnishing (Garniture D'Amourettes)

Calf's spinal marrow is preferable to beef's. Put three pounds of calf's spinal marrow to soak in cold water for three hours, changing the water each hour; then remove the thin sanguineous skin covering them and trim them. Cook them for a few minutes in a little salted water with some vinegar, parsley leaves, thyme, bay leaf, whole peppers, and sliced onions; pour it all into a bowl and let the marrow get cold in the stock, then cut them up into pieces two inches long. Breadcrumb half of these, dip them in egg, and fry them until they acquire a good color. Drain and wipe well the other half, saute them in butter, seasoning with salt, pepper, and fine herbs. A Colbert sauce (No. 451), accompanies this garnishing served in a separate sauce-boat.

(760). Tartlets A La Parmentier (Tartelettes A La Parmentier)

Roll out thin some timbale paste (No. 150). and line some small hollow tartlet molds. Prepare a little puree of potatoes the same as for Duchess potatoes (No. 2785), keeping it rather stiff, and mix with it egg-yolks, butter, and parmesan cheese; with this fill the tartlet molds, having previously pricked the paste with the tip of a small knife, press the potatoes down well and smooth the top; butter it over, and besprinkle with grated parmesan, then put them into a moderate oven to cook. Unmold and serve.

(761). Tartlets Of Noques With Parmesan Garnishing (Garniture De Tartelettes De Noques Au Parmesan)

Line some large tartlet molds with fine paste (No. 135) and prick the paste. Prepare a pate-a-ehou with cheese (No. 132), lay it on a floured table and divide it into several pieces; roll them with the hands into strings the thickness of macaroni, then cut them across into pieces the same length as their thickness; place them on a sieve containing a little flour, and toss them so that they form into small balls, then plunge these balls into boiling, salted water. Let the water boil up twice, set them on one side of the range until the paste is well poached, and then drain them through a colander. Put on the fire to reduce two or three gills of good bechamel (No. 409), incorporating into it slowly a few spoonfuls of mushroom broth and some raw cream; when well thickened finish with few spoonfuls of melted glaze (No. 402), take it from the fire and throw in the noques; let simmer for live minutes on a very slow fire, and then add butter and parmesan cheese, and a little grated nutmeg, fill the tartlet molds with this preparation; smooth the surface neatly and dredge a little parmesan on top, bake them in the oven for a quarter of an hour, unmold the tartlets and serve them exceedingly hot.