Creamed Meat Or Poultry For Bouchees, Coquilles Or Ramekin Dishes, Pates, Or Vol Au Vents, Or Swedish Fontage Croustades

The following methods are used in preparing meat or poultry for entrees :

Method.

Boil meat in water seasoned with parsley, onion, bay-leaf, and celery. When cold reject all skin and bones and cut into pieces 1/2 an inch square. Make sauce according to recipe, add meat, which is improved by marinating \ an hour in French Dressing No. 436 (French Dressing). Add seasonings, fill dishes, cover with browned crumbs and bake 5 m., or crumb and brown in the oven, or fill pate or paper cases and serve hot without crumbs.

To brown crumbs, saute 1/2 c. in 1 tbsp. of butter until brown. Dishes a la Poulette are made by adding 1 or 2 raw eggs slightly beaten, to creamed dishes.

Dishes au Gratin are made by adding 2 tbsps. of grated cheese to bread-crumbs for covering Coquilles (shells) or Ramekin dishes.

To make Bouchees, Pates, or Vol au Vents. (See Puff Paste No. 541 (Puff Paste).)

Croquettes

Method.

Boil meat as above, chop rather fine, mix with sauce according to recipe, turn out on buttered plate to cool. When perfectly cold form into desired shape with 2 wet spoons, or if necessary to use hands wet them in cold water ; slightly crumb the croquettes, cover with egg slightly beaten, crumb again fry in deep hot fat, only 3 or 4 at a time. Drain on soft paper and serve on a napkin or surround with a

The shape should bo a roll or a pyramid large enough to serve one to each person.

If frying is objectionable roll croquettes in melted butter after they are crumbed and bake in hot oven 10 m.

Boulettes are croquettes made the size of small balls, serving two to each person.

Quenelles are raw meat-balls sauted in butter, then stewed in stock and served with sauce made of the stock.

Fillets

Method. Cut cooked or uncooked meat or poultry into oblong pie large enough to serve one to each person. Cutlets are large thin slices of meat or fish. Steaks are thick slices of meat or fish.

Ragouts

Method.

Cut cooked or uncooked meat into pieces 1 inch square and stew in sauce. Serve in border of mashed potato or rice ; or put in a deep buttered dish, cover with Puff Paste No. 541 (Puff Paste), or baking-powder biscuit dough 1/4 an inch thick, ornament top with fancy knife-gashes, brush with beaten egg, bake in moderate oven \ an hour and call it a pie.

Rissoles

Method. Roll Puff Paste No. 541 (Puff Paste) into oblong squares 3 by 1 inches, put a spoonful of creamed meat, chicken, sweet-breads, or mushrooms on one side, fold over wet edges of paste and press together, cut into half circles or leave corners square. Brush with beaten egg, bake until light brown, serve with sauce, or egg and crumb and fry in hot deep fat.