Lowney's cook book

Sweetbread and Mushroom Croquettes 1 cup mushrooms cut in 1 cup cold cooked sweetbreads small pieces cut in dice salt and pepper lemon juice and onion juice 1 cup Croquette Sauce Saute mushrooms in butter; add seasonings, sauce. Shape, dip in crumbs, egg and crumbs, and fry. Fish Croquettes 2 cups cold cooked fish lemon juice and onion juice salt and pepper 1 cup Croquette Sauce 1 tablespoon chopped parsley Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in deep fat. One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce. Rolled Fillets of Flounder with Bechamel Sauce 2 flounders salt, pepper and cayenne 2 tablespoons butter i cup cream 1 tablespoon finely chopped parsley 4 hard-cooked eggs 1 tablespoon lemon juice 4 lemons Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets Bechamel sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals. Curried Lobster in Rice Timbales 2 cups lobster meat 1 tablespoon curry 2 tablespoons butter 1 cup cream or stock 2 tablespoons flour 3 egg yolks 1 tablespoon chopped onion salt, paprika and cayenne Melt butter; add onion; when yellow add flour, curry and cream. Cook five minutes. Season; add egg yolks and lobster meat. Sprinkle with finely powdered coral if there is any. Fill rice timbale cases, reheat, and serve. Rice Timbale Cases 1 cup rice lemon juice, onion juice salt, pepper and cayenne 4 cups milk Wash rice; add seasonings and milk. Cook in double boiler until milk is absorbed and rice is tender. Fill timbale molds, press rice in firmly, cool, scoop out center, and fill with any creamed mixture. Creamed Salmon in Rice Timbales Use rule for Curried Lobster, substituting two cups flaked salmon for lobster meat, and one half cup olives finely chopped for curry. Line one large mold with cooked rice, fill with creamed salmon, cover top with rice, and steam one half hour. Serve, garnish with individual rice timbales, parsley, and Tomato Cream Sauce. Chicken in Aspic 1 cooked, boned chicken 2 hard-cooked eggs 2 quarts aspic jelly mixture parsley Select a mold large enough to hold chicken, cover bottom of mould with Aspic Jelly Mixture, and set on ice to harden. Cut hard-cooked white of eggs into slices, cut yolk in slices, and stamp out small rounds with a vegetable cutter. Cut white of egg slices to resemble petals. Arrange on top of the hardened jelly in the form of daisies, taking up each piece on a needle and dipping in liquid jelly before placing. Cover with jelly mixture, adding by spoonfuls to avoid disturbing the design. When hard place chicken on jelly, breast downward, cover with liquid jelly, and set away to harden. The sides may be decorated in the same way as the bottom if more elaboration is desired. Unmold, place on bed of parsley or lettuce, and garnish with pimentos or olives. Quail in Aspic — Pheasant in Aspic — Partridge in Aspic — Tongue in Aspic — Oysters in Aspic — Lobster in Aspic —