No. 221. Bread Roulettes or Balls

10 cts.

A : 1 c. coarse bread-crumbs, soaked in 1/2 c. milk ;

B : 1 egg, beaten slightly, 1/8 tsp. salt, dash cayenne, 1 tap.

parsley minced.

Mix A with B, form into small halls, crumb, egg and crumb and fry in hot fat.

No. 222. Bread Croustades

10 cts.

A : 6 slices bread without crust, \\ inches thick : B : 2 tbsps. melted butter.

Cut A into heart, square or oblong shapes with cutter, scoop out the inside, leaving a wall and bottom \ inch thick. Brush them with B, and brown in the oven.

No. 223. Cream Jelly to Mask Poultry, Meats

20 cts.

or Game.

A: 3 tbsps. hot butter, 4 tbsps. arrowroot, 1/4 tsp. salt, dash cayenne, blade mace, cook until smooth, add gradually 1/2 c. hot white stock, 1 c. cream and 1 tbsp. granulated gelatine, dissolved in little water : B : 2 egg-yolks or coloring paste.

Cook A until boiling, add 1/4 c. more stock if eggs are used, color with B, when boiling, strain and cool. Spread over meat or poultry, set on ice to harden.

No. 224. Fontage Croustades, or Swedis

6 cts.

Timbale Cases.

A : 1/2 c. milk, add 1/2 tsp. salt, 1 tsp. sugar and 3/4 c. flour, all mixed thoroughly together, then 1 egg, well beaten ;

B : 1 tbsp. olive oil or melted butter.

Mix A thoroughly, add B, put a little of the mixture in a cup. Heat fontage or timbale iron in very hot lard, plunge it in cup, then into lard until light brown. Remove from iron, drain cases on paper, when cold dip edges in egg-white, slightly beaten, then in sifted hard-boiled egg-yolks, then in finely minced parsley. Fill cases with Chicken, Mushrooms, or Sweetbreads, Creamed (see Creamed Meat and Poultry).

No. 225. Force-meat Balls

15 cts.

A : 1 c. of any cooked meat, chop and pound fine, season with salt, pepper, lemon-juice, and minced parsley or chives, or cook meat in butter browned with onion ; when cold chop ;

B : 1/2 c. bread-crumbs, soaked in hot milk, 1 beaten egg.

Mix A thoroughly, add B, form into balls, poach, or roll in flour, saute in butter and serve with entrees or meats. Any cold game or chicken-livers may be used.

No. 226. Glaze to Cover Meats, Entrees, o

8 cts.

Vegetables.

A : 1 qt. white stock or Consomme No. 23 (Consomme), well seasoned : B : 1/2 tsp. Kitchen Bouquet, or color with caramel.

Boil A until reduced to 1 c, add B, apply with brush while warm, or keep in covered jar and reheat when needed.

No. 227. Macaroni or Spaghetti Timbale Cases

10 cts.

A : 1 c. spaghetti, boiled whole, or B : 1 c. macaroni, boiled and cut into 1/4-inch pieces ; C : 1 truffle, cut in fancy slices.

Put C in bottom of buttered timbale moulds, take end of A and wind around sides of mould, making a wall, or pul B side to side until case is formed. Kill with timbale mixtures and poach (see Timbales).

No. 228. Spanish Force-meat

12 cts.

A: 1 green pepper, 1 fresh tomato, 1 <■. fresh shrimps, 1 tbsp. butter, 1/4 tsp. salt.

Mix A thoroughly and cook 10 m. or cook butter with onion until brown before adding the other ingredients. Spread over chops or fish, or roll in cutlets of meat or fish.