Practical gastronomy and culinary dictionary

wine, 1 glass of Chablis or Sauterne, 1 onion, 1 carrot, 1 bayleaf, 1 sprig of thyme, a few sprigs parsley, 1 table- spoonful sweet oil, 12 peppercorns, salt, 2 truffles, 4 artichoke bottoms, a few chicken forcemeat quenelles, I pint Espagnole sauce, 1 gill tomato sauce, 4 oz. rice cooked in stock, J pint stock or consomme, Dauphine potato croquets. Pare and trim the fillet into neat shape, lard the surface vnth. strips of fat bacon, put it in a deep dish or pan, sprinkle with a little salt, and pour over the wine ; add the carrot and onion, peeled and sliced, the bayleaf, thyme, parsley, peppercorns, and oil, cover and let it soak in marinade for twelve hours ; turn it occasionally. Roast the fillet in a hot oven for about twenty minutes, baste well with dripping or butter. It must be still underdone (saignant) when taken up. Use preserved artichoke bottoms, put them in a buttered saute-pan, moisten with a little stock or consomme, and warm up in the oven. Strain the liquor in which the fillet has been marinaded and put into a stewpan ; boil up and add the sauces. Let the whole simmer for ten minutes, skim off the fat, and keep hot. Cut the truffles into thia slices or small dice ; poach the chicken quenelles in stock or consomme, strain, and moisten with a little sauce ; add the truffles with the quenelles, drain the artichoke bottoms, and fill them with the above. Place the fillet on a neatly- shaped bed of cooked rice on an oblong dish, garnish with the filled artichoke bottoms and Dauphine potato croquets (Chapter X.) ; brush over the fillet with some liquid meat glaze, and serve with the sauce, which should be served separately. 500. Carre d'Agneau Froid a la Bohemienne. — Pro- cure a nice neck of lamb, remove the skin from the fat, shorten the ribs, saw off the spiny parts, pare and trim nicely, put it in a saute-pan with a handful of sliced vegetables, season with pepper and salt, moisten with a little stock, and braise in the oven for about an hour or more, according to the size. When done, take out the neck and put in a cool place. Add a little more stock to the REMOTES AND ROASTS, WITH HINTS ON CARVING. 563 vegetables in the sante-pan, let it reduce to half, skim off the fat and pass through a sieve, mixed with sufficient dissolved gelatine to make it set as aspic, also half a pint of tomato sauce and a dessert-spoonful of red-cur- rant jelly ; when nearly cold, but still liquid, sauce over the neck with the sauce, and when set mask with a thin layer of aspic jelly. Dish up on a crouton of bread or socle of boiled rice, garnish the sides with six aspic timbales of peas. Have ready two silver ate]ettes de- corated with a cock's kernel and comb at the top, a slice of truffle and a plover's egg beneath; stick them into each side of the top of the neck ; it is then ready to serve. 501. Ballotined'Agneau aux Petits Pols. — 1 shoulder of lamb, 6 oz. veal, 4 oz. pork, 3 oz. cooked ham, 1 des- sert-spoonful chopped parsley, 2 truffles, larding bacon, 3 slices of streaky bacon, 1 onion, 1 carrot, 1 bay- leaf, parsley, 1 pint green peas (cooked), 1 pint stock, 1 pint Espagnole sauce, salt, and pepper.