A guide to modern cookery

To make profiterolles, put a few tablespoonfuls of ‘‘ pate a choux’’ without sugar (No. 2374) into a piping-bag fitted with THE VARIOUS GARNISHES FOR SOUPS _ g1 a smooth pipe, whose orifice should be about one-quarter inch in diameter. Squeeze out portions of the preparation on to a tray, so as to form balls about the size of a small hazel-nut; gild by means of beaten egg applied with a fine brush, and cook in a moderate oven. Do not take the profiterolles from the oven until they are quite dry. CHAPTER IX GARNISHING PREPARATIONS FOR RELEVES AND ENTREES. 219—POTATO CROQUETTES Cook quickly in salted water two lb. of peeled and quartered potatoes. As soon as they seem soft to the finger, drain them, place them in the front of the oven for a few minutes in order to dry them, and then tilt them into a sieve lying on a cloth, and press them through the former without rubbing. Place the purée in a sautépan; season with salt, pepper, and nutmeg; add one oz. of butter, and dry; 7.e., stir over a brisk fire until the purée becomes a consistent paste. Take off the fire, complete with the yolks of three eggs, well mixed with the rest, and turn the paste out on to a buttered dish, taking care to spread it in a rather thin layer, so as to precipitate its cooling. Butter the surface to prevent the preparation’s drying. To make croquettes, equal portions of this paste, t.e., portions weighing about one and one-half oz. of it, are rolled on a flour-dusted board into the shape of a cork, a ball, or a quoit. These are now dipped into an Anglaise (No. 174) and rolled in bread-crumbs or raspings, the latter being well patted on to the surface of the croquettes, lest they should fall into the frying fat. Let the patting also avail for finishing off the selected shape of the objects. These are then plunged into hot fat, where they should remain until they have acquired a fine, golden colour. 220—DAUPHINE POTATOES Prepare as above the required quantity of paste, and add thereto per Ib. six oz. of pate 4 choux without sugar (No. 2374). Mix the two constituents thoroughly. Dauphine potatoes are moulded in the shape of small cylinders, and they are treated a l’Anglaise, like the croquettes. GARNISHING FOR RELEVES AND ENTREES 93 221—DUCHESSE POTATOES These are the same as the croquettes, though they are differently treated. They are made on a floured board in the shape of diminutive cottage-loaves, little shuttle-shaped loaves, small quoits, and lozenges or rectangles. They are gilded with beaten egg, and when their shape is that of quoits, rectangles, or lozenges, they are streaked by means of a small knife. After this operation, which is to prevent the gilding from blistering, they are baked in the oven for a few minutes previous to being used in dressing the dishes they accompany. 222—MARQUISE POTATOES Take one Ib. of croquette paste and add thereto six oz. of very red, reduced tomato-purée. Pour this mixture into a bag fitted with a large, grooved pipe, and squeeze it out upon a baking-tray in shapes resembling large meringues. Slightly gild their surfaces with beaten egg, and put them into the oven for a few minutes before using them to dress the dish. 223—ORDINARY OR DRY DUXELLE The uses of Duxelle are legion, and it is prepared thus :— Slightly fry one teaspoonful of onions in one tablespoonful of butter and oil mixed. Add to this four tablespoonfuls of mushroom stalks and parings, chopped and well pressed in a towel with the view of expelling their vegetable moisture. Stir over a brisk fire until the latter has completely evaporated; season with salt, pepper, and nutmeg, and one coffeespoonful of wellchopped parsley, mixing the whole thoroughly. Transfer to a bowl, cover with a piece of white, buttered paper, and put aside until wanted. 224—DUXELLE FOR STUFFED VEGETABLES (Tomatoes, Mushrooms, &c.)