| Le Petit écho de la mode 13 juillet 1924 |
|
LUNCH DISHES Financial pâté (181) DINNER DISHES Julienne (184) 181. Financial pâté. Make a shortcrust pastry; let it rest for an hour; then mold it with your hands; take two thirds of it, round it and then roll it down with a roller; put your dough on strong, buttered paper, raise it by the edges by pinching it to a height of 15 centimeters; take care that the bottom of your dough is not larger than the bottom of the dish on which you are to serve it; make a lid with the same dough, and place it on your pâté, weld, shape and brown; leave a small opening in the middle of the lid to let out the steam that will be released during cooking; brown and put in a hot oven. When your dough is a nice color, remove from the oven, remove the lid and garnish with the following preparation: Disgorge the rooster's combs and kidneys in lukewarm water for twenty minutes; blanch your kidneys and drain them; wrap the ridges in a cloth; soak them in hot water and peel them; then throw them into cool water; when they are white, remove them and let them drain. Put beef kidney fat, cut into small pieces, into a saucepan; add carrots, onions, four cloves, two bay leaves, parsley, thyme and spring onions. When this sauce is cooked, add little by little a small teaspoon of flour, a little salt; wet with water; cook your cockscombs in this sauce and, when they are cooked, drain them. Prepare your pâté, remove the lid and put in the crests and kidneys, mushrooms or truffles according to taste. Pour a Spanish-style sauce into the pâté with a mixture of two egg yolks and very finely chopped parsley. Serve hot. Spanish sauce. Put the butter in a saucepan; When it is melted, add two teaspoonfuls of flour. Stir the butter and flour with a wooden spoon until the mixture turns a light brown color. Leave to cool a little, then add broth or almost boiling juice. Place the pan on the corner of the stove and leave it for about an hour, taking care to remove the fat and scum as they form. When the sauce is clarified enough, you reduce it; with a stew spoon you remove the sauce and let it fall several times to prevent it from sticking to the bottom of the pan, or from spilling over the edges. You stir it like this until it is well bound, without being thick, and you pass it through cheesecloth. Here is the Spanish sauce finished, all that remains is to bind it with the egg yolks, add the chopped parsley and pour it into the pâté. 182. Mutton bean. Cut the mutton into small six-centimeter squares. Brown the meat in the butter. Salt, pepper. The fire must be high enough so that the meat does not release its juices. Sprinkle with flour and brown; add a liter of water and stir with the wooden spoon until the first boil. Add a bouquet garni, an onion studded with two cloves, and from this moment let it simmer. After a quarter of an hour of cooking, add the turnips and onions browned in the pan to a nice red color; after another quarter of an hour, add ten potatoes as big as small chicken eggs; add salt and pepper. Leave to simmer for another hour. When ready to serve, remove the bouquet and onion. garnished with cloves. Degrease the sauce; if it is too long, have it reduced. Dress your bean, surround it with vegetables and serve. 183. Lead cake. Take 250 grams of sifted flour; make a hole in the middle of the pile of flour; put in this hole 5 grams of sugar, 5 grams of salt, half a deciliter of cream and an egg; knead everything, adding, during the operation, half a deciliter of cream and 150 grams of butter. Make the dough as for a pancake. Let your dough rest for half an hour; flatten it to 4 centimeters thickness, into a round; cut the edges with small hatches; brown and score the top as if you were making a pancake. Have a strip of strong paper, the height of the cake; butter it; stick it around the cake, securing it with a string, to support the dough and prevent it from spreading while cooking. Put in the oven, cook for an hour; the cake should be elastic under the finger. Let it cool under a plate supporting a weight of one kilo. When cold, remove the paper strips and serve. 184. Julienne. Cut all these vegetables into fillets 2 centimeters long by 1 centimeter wide, except the sorrel, lettuce and chervil. Place the fillets in a saucepan over high heat, with a little butter, until they turn a dark mahogany color. Moisten with a liter of water; add salt and pepper. To the first broth, add the sorrel, lettuce and chervil, and leave to simmer very slowly for three hours. Serve this soup. 185. Leg of veal in jelly. Prick the inside of your meat with large fatty pieces of bacon, rolled in spices; rub the thigh with lemon juice and, for twenty-four hours in summer and forty-eight hours in winter, place it in a marinade of good olive oil, salt, pepper, bay leaves, onions, thyme and parsley. Before cooking the meat, surround it with strips of bacon which you hold with ties without being too tight, then wrap it with a cloth which you tighten by sewing it. Put two veal trotters, half a pound of beef, a quarter of ham, four onions, two bay leaves, a bunch of parsley, a liter of white wine and water in a braising pan; let it cook for an hour before putting the meat in this braising pan which it is to cover. Four hours of cooking is enough; If the braising reduces too much, beef broth should be added as it reduces. Remove the meat, let it cool in the cloth. Cool your jelly after straining it, add a few spoonfuls of ham juice and lemon juice to give it good taste and color; when the jelly has cooled, degrease it completely, then put it back on the heat and, as soon as it is lukewarm, throw in two eggs, whites, yolks and shells beaten in four spoonfuls of water; stir, turning continuously, until cooked; let it boil for four or five times, remove from the heat, cover with a cloth on which you place a metal lid. After a quarter of an hour, transfer to a towel; If the jelly is not perfectly clarified, pass it through another towel and so on until completely clarified. The cooled meat jelly should be thick enough to be eaten with a fork. Loosen the meat and serve it over the jelly or fill a mold halfway with jelly; leave to cool and, when this jelly is set, carefully place the meat in the mold and pour cold but not set jelly over it and in small quantities, so as not to soften that which is under the meat; you continue to fill the mold and let it set. The meat should be in the center of the mold and perfectly held in the jelly when you unmold it. This dish is cut into slices surrounded by jelly. 186. Tomatoes stuffed with fat. Take eight tomatoes of the same shape and equal size. You empty them by making a circular incision with a knife on their upper surface and thus forming a lid with the top of the tomato itself. You put it in reserve and empty out the entire inside of the tomato using a small spoon; you fill this void with a sauce made from leftover roast veal, a little cooked fat and lean ham, chopped very fine, seasoned with salt, pepper, chopped parsley, a pinch of garlic also chopped; two spoonfuls of milk panade and perfectly cooked bread crumbs; a little chopped shallot, passed in butter; two white and yellow eggs; this stuffing must be perfectly combined to fill the tomatoes; you cover these with the pieces that you have put in reserve; you cook them in butter or fine oil in a gratin dish in a moderate oven. One hour of cooking is enough. THE HOUSEHOLD CRICKET. |
 |
| retour - back 13 juillet 1924 |