Comprising Ox-piths, a la Ravigotte.

in cases, with fine-herbs.

Croustades of Ox-piths.

827. OX-Piths,* A La Ravigotte

Procure about 1 lb. of ox-piths, steep them in water for a couple of hours, wash them thoroughly, and then carefully remove the membranous covering, and change the water. Next, slice up an onion and a small carrot very thin, and put these into a stewpan with a quart of hot water, mignionette pepper, and salt, a little thyme and bay-leaf, three cloves, and a blade of mace, and half a gill of vinegar; set these to boil on the fire, drop in the ox-piths, and allow them to boil gently for ten minutes; then set them aside to cool. Drain them on a napkin, and cut them in three-inch lengths, then place them in a basin, with a few sprigs of parsley, three sliced shalots, some mignion-ette pepper, and salt, three table-spoonsful of salad-oil, and one of vinegar. The ox-piths must be left to steep in this pickle till within about ten minutes of dinner-time, when they must be drained upon a napkin, then dipped separately in some light batter, and fried in clean hog's-lard made quite hot for the purpose. Dish them up with fried parsley, and send some Ravigotte sauce in a boat, to be handed round.

* The pith consists of the spinal marrow, which is more generally taken from sides of beef; that taken from veal and mutton is also occasionally used.

To save trouble, the piths, when fried, may be dished up without a napkin or fried parsley, and the sauce poured under them. But in this case, unless they are eaten as soon as dished up, the vapor arising from the sauce destroys much of their crispness.

Note. - Ox-piths, when fried according to the foregoing directions, may also be served with any of the following sauces, viz: - Piquante, Poivrade, Italian, Tomata, etc.

828. Ox-Piths In Cases, With Fine-Herbs

Prepare these, in the first instance, according to the directions contained in the foregoing article. They must then be drained upon a napkin, cut into inch lengths, and placed in a small stewpan, with sufficient D' Uxelles sauce (No. 16) for the entree they should then be gently mixed together, and put into about a dozen small square or round paper cases, the surfaces of which are to be strewn with raspings, or fried bread-crumbs, and then placed upon a clean baking-sheet. About twenty minutes before sending to table, put the cases in the oven to get thoroughly warmed ; dish them up neatly in a pyramidal form, and serve some fine-herbs, or brown Italian sauce, separately in a boat.

829. Croustades, Or Patties Of Ox-Piths

In this case, the ox-piths must be prepared according to the first part of the directions for dressing them a la Ravigotte; they must then be cut into half-inch lengths, and placed in a small stewpan, with about half their quantity of prepared mushrooms, and two artichoke bottoms, previously cut into small dice; to this may be added some fluished Espagnole sauce (No. 3), a little cayenne, and lemon-juice ; warm the whole together on the stove-fire, and garnish the croustades, or patties, with it.