Lowney's cook book

Frogs' Legs a l'Allemande Remove skins from frogs' legs, season with salt, pepper and lemon juice, and cook in butter five minutes. Add one cup white stock, and simmer until tender. Serve on hot buttered toast, with Allemande Sauce. Oyster Crabs Melt two tablespoons butter ; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades. Oyster Crabs with Poached Eggs Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese, and bake ten to twelve minutes. 144 lownet's cook book Liver Loaf Parboil four slices of calf's liver, remove skin, chop, and press through a sieve. To each cup of liver add one fourtti cup soft bread crumbs, one tablespoon butter, one teaspoon salt, one half teaspoon paprika, few grains cayenne, and two eggs. Mix well, pour into a buttered mold, place in a pan of hot water, and bake one hour. Serve hot with Vinaigrette Sauce, or it may be served cold as a salad. Mock Pate de Pole Gras Use the cooked liver loaf mixture. Mash, add butter to make of consistency to spread, arrange on rounds of buttered toast, and garnish with yolks of hard-cooked eggs pressed through a ricer, and slices of pimolas. Croustades . Cut crusts from a brick loaf of bread. Scoop out center of loaf, leaving walls an inch thick on all sides. Brush with melted butter, and brown in oven ; or, omit butter and fry in deep fat. Brush with white of egg slightly beaten, and fill with any creamed mixture. Set on a bed of parsley and garnish with toast points. Small croustades may be made in the same way, by using thick slices of bread. Chicken Rissoles 1 cup chicken forcemeat salt, pepper and onion juice 12 pimolas, finely chopped 12 rounds of puff paste Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put a teaspoon of this mixture in the center of each puff paste round ; brush the edges with water ; fold edges together, making a half round ; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat. Oyster Rissoles Prepare the same as Chicken Rissoles, and add one cup chopped cooked oysters. Sweetbread Rissoles Use one half rule for Chicken Rissoles. Add one cup sweetbreads cooked and cut in pieces, and one fourth cup chopped pimentoes. Sardine Rissoles Use one half rule of Chicken Rissoles. Add twelve boned sardines cut in pieces and two tablespoons lemon juice. Veal Rissoles Use rule for Chicken Forcemeat, substituting veal for chicken, and proceed as for Chicken Rissoles. Lamb Rissoles Use rule for Chicken Forcemeat. Add one fourth cup lamb and one fourth cup ham, each finely chopped, and proceed as with Chicken Rissoles. Cheese Rissoles I cup grated cheese \ teaspoon salt 1 tablespoon flour cayenne 2 Qgg whites cracker crumbs Beat whites until stiff, add other ingredients, put a teaspoon of this mixture on rounds of pastry, and proceed as for Chicken Rissoles. Mushroom Rissoles Place a teaspoon of creamed mushrooms in the center of a round of pastry; proceed as for Chicken Rissoles or instead of frying bake in a quick oven. Lobster Rissoles