A guide to modern cookery

of its volume of concassed tomatoes. Dish this rice in the shape of a regular dome, and sprinkle it with chopped parsley. N.B.—In addition to the above recipes, tomatoes prepared as already directed may also be garnished with minced chicken or lamb meat, or with scrambled eggs, sprinkled with grated Parmesan, and then set to glaze at the salamander. 2268—TOMATES SAUTEES A LA PROVENCALE Having halved, pressed, and seasoned the tomatoes, put them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked, and sprinkle them with a little chopped parsley, together with a mite of garlic, and some bread-crumbs. Place them in a moderate oven in order to finish their cooking, and dish the tomatoes the moment they are withdrawn from the oven. 2269—PUREE DE TOMATES See Tomato Sauce (No. 29). 2270—SOUFFLE DE TOMATES A LA NAPOLITAINE Prepare one-half pint of very reduced tomato purée, and combine therewith two oz. of grated Parmesan, two tablespoonfuls of very stiff Béchamel sauce, and the yolks of three eggs. Add the three whites, beaten to a stiff froth, and spread the preparation in layers in a buttered, soufflé timbale; setting upon each layer a litter of freshly-cooked macaroni, cohered with butter and grated Parmesan. Cook like an ordinary souffle. JERUSALEM ARTICHOKES (TOPINAMBOURS) 2271—TOPINAMBOURS A L’ANGLAISE Cut the Jerusalem artichokes to the shape of large olives, and gently cook them in butter, without colouration. Season them, and cohere them with a little thin Béchamel sauce. 2272—TOPINAMBOURS FRITS Peel and cut the Jerusalem artichokes into thick slices. Cook these in butter; dip them in batter, and fry them at the last moment. 2273—PUREE DE TOPINAMBOURS Peel, slice, and cook the Jerusalem artichokes in butter. Rub them through a sieve, and work the purée over the fire, with two oz. of butter per lb. Add enough mashed potatoes to thicken the preparation, and complete with a few tablespoonfuls of boiling milk. 2274—SOUFFLE DE TOPINAMBOURS Proceed as for No. 2250. TRUFFLES (TRUFFES) Truffles are used especially as a garnish; but they may also be served as a vegetable or a hors-d’ceuvre. When so served, they should be prepared very simply; for they require no refining treatment to make them perfect. 2275—TRUFFES SOUS LA CENDRE Take some large truffles, and clean them well. Season them with salt and pepper and a few drops of liqueur brandy; completely enclose them in a layer of patty paste, and bake them in the oven from twenty-five to thirty minutes. Serve them in their case of paste. 2276—TRUFFES AU CHAMPAGNE Take some fine, well-cleaned truffles; season them, and cook them, with lid on, in champagne. This done, set them in a timbale, or in small silver saucepans. Almost completely reduce the champagne; add thereto a little thin, strong, veal stock; strain the whole through muslin; pour it over the truffles, and place these on the side of the stove for ten minutes without allowing the stock to boil. 2277—TRUFFES A LA CREME Cut one lb. of raw, peeled truffles into thick slices. Season them with salt and pepper, and cook them very gently in two oz. of butter and a few drops of burnt liqueur brandy. Reduce to a stiff consistence one-half pint of cream with three tablespoonfuls of Béchamel sauce; add some truffle cooking-liquor and the necessary quantity of cream; complete with two oz. of best butter; mix the truffles with this sauce, and serve in a vol-au-vent crust. 2278—TRUFFES A LA SERVIETTE Under this head are served “‘ Truffes au Champagne,”’ the recipe for which is given above, but the champagne should be replaced by Madeira.