Corisomme in Cups (52)

Peef Pot Pie

Spaghetti. Paysanne

Apples, Richelieu

298. Beef Pot Pie

Cut into one-inch squares two pounds raw rump of beef. Peel six small white onions, two medium-sized potatoes, cut same as the beef.

Tie together two branches celery, four branches parsley and two leeks. Place in a small, clean cloth twelve allspice, twenty black peppers, two bay leaves, four cloves and one saltspoon thyme; tie the cloth up firmly. Heat well in quite a large saucepan one ounce lard, then add the meat. Season with a teaspoon salt and half teaspoon white pepper. Stir well with a wooden spoon, then briskly cook for ten minutes, or until the meat obtains a good brown colour, stirring once in a while. Then add one very finely chopped onion, one ditto carrot and one sound, crushed garlic; stir well and cook again for five minutes. Add the six small onions, potatoes, celery, spice, etc., and one tablespoon flour. Gently mix for one minute, then add one gill demi-glace (No. 122) and two gills hot water. Cover the pan and allow to boil for ten minutes. Then place the pan in the hot oven for forty-five minutes. Remove it from the oven; remove the tied celery and spice; pour the stew into a deep baking dish. Cover nicely with a pie paste, prepared as in No. 117; trim the paste all around the dish. Glaze the surface with an egg yolk. Make a small chimney in the centre to allow to evaporate.

Place in the oven to bake for twenty minutes, or till of a fine golden colour and serve.

299. Spaghetti, Paysanne

Plunge in two quarts boiling water three-quarters of a pound of the best quality spaghetti. Season the water with a tablespoon salt; cover the pan and boil for fifteen minutes. Then drain on a sieve; replace the spaghetti in the saucepan; season with a saltspoon salt and a saltspoon white pepper, adding one ounce good butter divided in small pieces; lightly mix with a wooden spoon for two minutes, then place the pan on the fire and add one ounce grated Parmesan cheese and one ounce grated Swiss cheese. Lightly mix again for five minutes while heating well. Dress on a hot dish and serve very hot.

300. Apples, Richelieu

Core and peel nicely six fine, sound, even, round apples of fairly good size. Have in a medium-sized saucepan one-half pound powdered sugar with two quarts cold water and half a small stick of vanilla; as soon as it comes to a boiling point carefully drop in the apples and boil for fifteen minutes, being careful to turn them over once in a while. Remove the apples only with a skimmer and keep warm. Let the liquor in which they were boiled reduce to half a pint, then add two tablespoons good rum.

Place in a small saucepan three ounces good, well-cleaned, raw rice, add the vanilla stick used to boil the apples, etc., one pint milk, one ounce powdered sugar; place the pan on the fire and let slowly boil for forty-five minutes, being careful to frequently mix with a wooden spoon meanwhile. Remove the vanilla stick, nicely dress the rice on a large dish, place the apples on top of the rice. Strain the syrup of the apples over all and serve.