Souffles

Method.

Add to creamed meat, chicken, sweet-breads, or mushrooms, egg-yolks well beaten, then whites folded in the last moment, turn into deep-buttered dishes, bake and serve immediately. Soft bread-crumbs are often used instead of flour for souffles, and meat is cut into smaller pieces.

Timbales Or Mousselines

Method.

Chop cooked or raw meat very fine, mash or press through a coarse sieve, add cream or seasonings, egg-yolks beaten well, cut and fold in whites beaten stiff. Butter small individual tin moulds, decorate with slices of truffle, lobster coral, or pignolia nuts and fill two-thirds full, place in pan filled with hot water as high as mixture, cover with buttered paper, butter side up, bake 15 m., turn out and serve at once surrounded with sauce. For Mousselines use raw meat and equal amount of whipped cream and egg whites, and use round-top moulds. The moulds may be lined with the mixture, the centres filled with creamed meats or vegetables, or hollow moulds may be used, the filling put in after they are turned out on plates.

To fry, bake 10 m., turn out of mould and, when cool, crumb, egg, and crumb and fry in hot fat. Serve with sauce.

How To Blanch Sweetbreads

Method.

Soak in cold water 1 hour, change water once or twice, cover with cold water, add 1 tsp. salt, 1 tbsp. lemon-juice or vinegar, 2 or 3 cloves, 2 pepper-corns, sprig parsley, and \ bay-leaf. Simmer gently 20 m., drain, cover with cold water, drain again, remove fibres and pipes. To form into fillets, bind together with raw egg, wrap in cheese-cloth, ; two plates under weight. They are improved by larding.

No. 162. Beefsteak Ragout

50 cts.

A : 2 lbs. sirloin steak (see Ragouts), dust with salt and pepper :

B : 2 tbsps. butter and 3 tbsps. flour, cooked thoroughly, add 1 1/2, cs. liquor from meat, or stock, 1/2 tsp. onion-juice, 1 tsp. parsley, minced, 1/2 tsp. Kitchen Bouquet : C: 1 c. dried mushrooms, soaked over night, or 1 c. oysters and 1 tbsp. ham, minced. Put A in double boiler, cover and heat slowly until very hot, remove from tire, add B, cook until boiling, then simmer until meat is tender, add C : when boiling again, serve or make into a pie, as directed in Ragouts.

No. 163. Beef Tongue Fillets, Baked

25 cts.

A : 1 large tongue, boil 1 hour and cut into fillets

Fillets);

B : 1 tbsp. each celery, onion, carrot, and parsley, 1 c.

tongue liquor ;

C : 2 tbsps. butter and 3 tbsps. flour, browned, 1 c. liquor from pan, strained, 1 c. strained tomatoes.

Place A on rack in covered roaster, add B, bake 2 hours, basting often, remove cover, brown and place on hoi dish, pour C over and serve.

No. 164. Bouchees Savory

40 cts.

A : 6 bouchees (see Puff Paste No. 541 (Puff Paste)) ;

B : 1 c. of a mixture of any of the following : cooked chicken, game, ham, mushrooms, or artichoke fonds, all chopped very fine, season with salt, paprica, and lemon-juice and anchovy, truffles. or grated c C : 1/2 Madeira Sauce No. 247 (Madeira Sauce), or Brown Sauce No. 230 (Brown Sauce). Mix B thoroughly, add to C', when boiling till A. put on covers and serve very hot.