Boston Cooking-School cook book

Season sweetbreads. Add egg to sauce and combine mixtures. Chill, shape like cutlets, crumb, and fry (see Croquettes, p. 396). Make a cut in small end of each cutlet and insert in each a piece of cold, boiled macaroni 1 4/5 inches long. Serve with Allemande Sauce (p. 195). Chopped mushrooms may replace part of sweetbreads. Makes 12 or more croquettes. EPIGRAMS OF SWEETBREADS 1 sweetbread, parboiled (p. 320) 2% tablespoons flour ¥% teaspoon finely Y% cup stock chopped shallot or onion 2 tablespoons cream 1% tablespoons butter 1 egg yolk 3 tablespoons chopped mushrooms Salt and pepper Drain sweetbread, place in small mold, cover, and press with weight. Cut in half-inch slices. Cook shallot and butter 3 minutes, add mushrooms, cook 3 minutes, add other ingredients, stir and cook until thick. Spread pieces of sweetbread with mixture. Chill, crumb, fry, and drain (see Croquettes, p. 396). ~ CROMESQUIS A LA RUSSE Y cup cooked finnan haddie, ¥% cup Croquette Sauce (p. 397), separated in small pieces made without salt French Pancakes (p. 106) 1 egg, slightly beaten Cayenne Add finnan haddie to sauce. Chill. Cut pancakes in pieces 2 by 4 inches. On lower halves of pieces put 1 tablespoon mixture. Brush edges with beaten egg, fold over upper halves, press edges firmly together. Crumb, fry, and drain (see Croquettes, p. 396). Makes 16. CHAFING—DISH RECIPES AND Pad LY FICLINGS PATTY SHELLS, CROUSTADES, TIMBALE CASES, ETC. A creamed mixture of fish, shellfish, meat, or mushrooms may be served in Swedish Timbale Cases, Croustades of Bread, Dresden Patties, Mashed-Potato Baskets, Rice Croustades or in Patty Shells (p. 619), Bouchées (p. 620), Vol-au-Vents (p. 620), or Pastry Boats (p. 642). Consult Index for Creamed Chicken, Creamed Mushrooms, etc. Any of the fillings in this chapter may be served on toast or in ramekin dishes (p. 411). CROUSTADES OF BREAD Cut stale bread in 2-inch slices, and slice in diamonds, squares, or circles. Remove centers, leaving cases. Brush over with melted butter, and brown in oven, or fry in deep fat (390° F.). Dresden Patties. Before frying, dip in egg, slightly beaten, diluted with 2 tablespoons milk to each egg and seasoned with salt. Soak thoroughly. Drain. MASHED-POTATO BASKETS 3 cups hot, mashed potatoes 3 egg yolks, slightly beaten 3 tablespoons butter Milk to moisten 1 teaspoon salt 1 egg white, slightly beaten Add butter, salt, egg yolks, and milk to potatoes. Shape in small baskets with pastry bag and tube. Brush over with egg white and brown in oven. Make handles of parsley. RICE CROUSTADES 1 cup rice 1 egg yolk, slightly beaten 3 cups Veal or Chicken Stock (p. 150) Slight grating nutmeg 34 cup Croquette Sauce (p. 397) 1% teaspoon salt ‘Y% teaspoon pepper Steam rice in stock. Cool, add sauce, egg yolk, and seasonings. Spread mixture 2 inches thick in buttered pan, cover with buttered paper, and place weight on top. Let stand until cold. Turn from pan, cut in rounds, remove centers, leaving cases. Crumb, and fry (see Croquettes, p. 396). Makes 12 or more. Swedish Timbales and Rosette Cases and the Equipment for Making Them SWEDISH TI MBALES AND ROSETTE CASES 34 cup flour 34 cup milk VY teaspoon salt 2 egg yolks, slightly beaten 1 teaspoon sugar 1 tablespoon olive oil Mix dry ingredients; add milk gradually and egg yolks; then add olive oil. Let stand overnight if possible, thus preventing bubbles. Put into cup or small deep bowl. Timbale and rosette irons are made in a variety of shapes and sizes. : CHAFING—DISH RECIPES .~- 405