The Skilful Cook Part 29

The Skilful Cook Part 29

Some good _Bearnaise_ sauce (_see_ Sauces).

_Method._--Fry the fillets in the b.u.t.ter.

Dish them on a border of mashed potatoes.

Pour brown sauce or gravy round them, and put the _Bearnaise_ sauce in the middle of the fillets.

Rabbits a la Tartare.

_Ingredients_--1 rabbit.

Some browned bread-crumbs.

1 egg.

pint of Tartare sauce (_see_ Sauces).

_Method._--Cut the rabbit into joints.

Dry them well.

Egg and bread-crumb them.

Put them on a greased baking-sheet, with pieces of b.u.t.ter on them.

Bake for half an hour, being careful not to dry them up too much.

Pour the sauce on a dish and pile up the rabbit in the middle of it.

Chicken a la Tartare.

Proceed as in the foregoing recipe, subst.i.tuting a chicken for a rabbit.

Pigeons Stewed a l'Italienne.

_Ingredients_--3 pigeons.

1 piece of carrot, turnip, and onion.

1 pint of stock.

1 sprig of parsley, thyme, and marjoram.

1 bay leaf.

If possible, 1 or 2 tomatoes.

1 winegla.s.s of sherry.

2 oz. of b.u.t.ter.

1 oz. of flour.

Some mashed potatoes.

A _macedoine_ of vegetables.

_Method._--Have the pigeons trussed as for stewing.

Cut them in two, and fry them in the b.u.t.ter.

Then remove the pigeons, and fry the vegetables.

Stir the flour, and when that is a little brown, pour in the stock or sherry. Put in the pigeons and stew gently until they are tender.

Dish them in a circle on a border of mashed potatoes.

Strain the gravy over, and put a _macedoine_ of vegetables in the centre.

Croustards a la Reine.

_Ingredients_--Some puff pastry.

A little _quenelle_ meat (_see_ Quenelles of Veal).

1 gill of white sauce.

3 oz. of cold chicken minced.

1 oz. of cooked ham minced.

2 or 3 b.u.t.ton mushrooms finely chopped.

2 tablespoonfuls of cream.

A little thick white sauce.

Ham or truffle for decoration.

_Method._--Line some little tartlet tins with some puff paste, put a piece of dough in each, and bake them.

Mix the chicken, ham, and mushrooms with the white sauce and cream. Add pepper and salt to taste.

Remove the paste cases from the tins, take the dough from the middle, and fill them with the chicken mixture.

Cover the top of each with the _quenelle_ meat spread like b.u.t.ter, put them into the oven for a few minutes to cook the _quenelle_ meat.

When dishing them up, spread a little thick white sauce on the top of each, and ornament them with ham and truffle.

Sweetbreads a la Bechamel.

_Ingredients_--1 dozen lambs' heart sweetbreads.

1 pint of veal stock.

1 oz. of b.u.t.ter.

1 oz. of flour.

A small piece of carrot, turnip, and onion.

1 sprig of parsley.

2 tablespoonfuls of cream.

A slice of lean ham.

A few drops of lemon juice.

Some mashed potatoes.

A few green peas nicely boiled.

A little finely-chopped cooked ham.

Some parsley or truffle.

Pepper and salt.