Practical gastronomy and culinary dictionary

353. Petites Bouchees a la Suedoise. — Have ready some puff paste, roll out about one-eighth of an inch thick ; stamp out some rounds to line ten to twelve small patty pans, trim the edges and fill them with dried peas or rice ; bake in a hot oven a bright yellow, allow them to cool a little, take out the peas, but do not take the paste crust out of the patty-pans. Prepare a ragout of sweetbread, lobster, crayfish tails, and broiled DKESSED FISH AND FISH ENTREES (HOT). 475 bacon, all being cut in dice, in equal proportions and in quantity as may be required to fill the patties ; these are placed in a stewpan and warmed up with two spoonfuls of Veloute or bechamel sauce. No. 167 ; when sufficiently mixed fill up the patties, strew over the surface of each some grated Parmesan cheese and a few crumbs made from fresh bread ; put a few small bits of lobster butter on the top of each; put them in a very hot oven, long enough to brown ; take them out of the pans, dish up on a folded napkin, garnish with parsley, and serve. 354. Vol-au-Vent a la Chambord. — Two lbs. puff paste, 6 crayfish tails, 2 truffles, 6 mushrooms, 18 small fish quenelles, 12 blanched and bearded oysters, I of a pint of Genoise sauce. No. 194. Make the puff paste in the usual way, give it six turns, roll out | of an inch thick, cut it into the desired size of the vol-au-vent (round or oval), turn the paste over on to a baking-sheet, brush the top over with beaten egg, make a circular incision (to form the lid) about J inch deep ; this is best done with a large round cutter or a sharp-pointed knife. Put the paste in a hot oven. When sufficiently baked remove the lid, scoop out the soft part of the inside, brush the inside of the crust with egg, and put back into the oven for a few minutes. Prepare the garniture, and warm it up in the sauce ; let it cook slowly for five minutes. Put the vol-au-vent crust on a deep dish, fill with the garniture, cover with the lid, garnish with crisp parsley and serve hot. 355. Souffle de Homard, Sauce Aurora. — Two hen lobsters, 6 eggs, | i^int well-reduced bechamel sauce, pepper, salt, and nutmeg. Split the lobster, remove the flesh from the shell, and pound in the mortar until very fine. Add the sauce (hot) by degrees, also the yolks of eggs, and the seasoning. Rub all through a sieve and put in a basin, beat up the whites to a stiff froth, mix all lightly to- gether, put it in a well-buttered mould or some 10 or 12 476 EECHERCHE COOKERY. small timbale moulds, steam for an hour and a quarter. Turn out on a hot dish, and serve with Aurora sauce. 356. Aurora Sauce. — Put \ pint bechamel sauce in a stew-pan, add 2 oz. butter, a pinch of cayenne, ^ gill of cream, 1 dessert-spoonful tarragon vinegar, and 1 oz. lobster butter. Stir well over boiling water until hot, but without letting the sauce boil. 357. Homard Farci auGratin. — Procure a good-sized boiled lobster and cut it in two (lengthwise). Remove the meat and scrape the shells clean.