Entrees. Part 3

Description

This section is from the book "Mrs. Fryer's Loose-Leaf Cook Book", by Jane Eayre Fryer. Also available from Amazon: Mrs. Fryer's Loose-Leaf Cook Book.

Entrees. Part 3

Meat Patties

Meat patties of various kinds may be made according to the recipe for chicken patties.

Ham Patties

1 cup cold chopped ham 1/4 cup fine bread crumbs 1 tablespoon butter

1/2 teaspoon salt 1/4 teaspoon pepper 1 cup milk

Mix the ingredients thoroughly and put a layer in the bottom of buttered patty cups. Break an egg over the top of each; dust with pepper and salt; cover with fine bread or cracker crumbs and bake about eight minutes in a quick oven.

Swedish Timbales.

Patty Shells

Follow the directions for making puff-paste. One half pound of flour will make about six patty shells.

Roll the paste to a thickness of one fourth inch; stamp out with a large round cutter and cut the centers from half of the rounds. Lay the rings thus made on the whole rounds, pressing them down so that they will stick together. In cold weather it may be necessary to wet the top of the large rounds near the edge to make sure that the rings will not slip. If deeper patty shells are wished two or three rings may be placed on top of the rounds instead of one.

Have the oven as hot as for baking white bread. The shells should rise in ten minutes and then take twenty minutes longer to bake through and brown. There will usually be a little soft dough left in the center. This should be carefully removed with a fork.

Vol-Au-Vent

Roll puff-paste one half inch thick and from it cut out two large ovals, using a sharp knife first dipped in flour. Place it on a shallow baking tin; cut a smaller oval from the second piece and lay the ring on the first, moistening slightly so that the two will stick together when baked. Roll out the piece cut from the second oval until it is the size of the others and bake in a separate pan as a cover for the vol-au-vent. Bake in a hot oven, covering with paper after the first fifteen minutes. It will require three quarters of an hour or longer; and unless baked thoroughly the crust will fall in cooling. When ready to use, reheat and fill with creamed oysters or game; or for dessert fill with sugared fruit and serve with whipped cream.

Chicken Croquettes

1 1/2 cups cold chicken 1 tablespoon butter 1 tablespoon flour 1/2 cup milk or stock Dash of nutmeg

1/2 teaspoon onion juice 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 tablespoon lemon juice 1 egg

Bread crumbs and beaten egg

Cook the flour in the butter; add the milk gradually; then the seasonings and chicken. Remove from the fire; add the egg, well beaten; mix and cool. Shape in small cones; dip in another beaten egg; roll in bread crumbs; put in a wire frying-basket and lower into boiling hot fat. Test the fat by lowering a piece of stale bread into it; if the bread browns in thirty seconds the fat is sufficiently hot. Fry the croquettes a light brown; drain over the fat; lay on brown paper in a warm place for a few minutes and serve.

Meat Croquettes

Veal, mutton, lamb, beef and turkey croquettes may be prepared in the same way as chicken croquettes. The secrets of success are to have the croquettes well coated with egg and crumbs and the fat sufficiently hot. Olive oil, cottolene, suetine, lard, or a mixture of any of these with drippings will serve the purpose; but olive oil is best.

Rice Croquettes

1 cup boiled rice

1 egg

1 teaspoon sugar

1 teaspoon melted butter

Salt to taste

Cream

Beat the egg light; mix with other ingredients, using enough cream to make the rice malleable. Make into croquettes; dip in egg and fine cracker or bread crumbs and stand for several hours in a cold place. Fry in deep fat, very hot.

Salmi Of Game

1 cup brown sauce

6 mushrooms

1 cup cooked duck

1 teaspoon catsup

1/4 teaspoon lemon juice

1/4 teaspoon onion juice

Salt and pepper

Stir the game and mushrooms into the brown sauce and cook until thoroughly heated. When ready to serve add catsup, onion and lemon and season with salt and pepper.