[2140—SOUFFLÉ AUX ÉPINARDS AUX TRUFFES]
Proceed as directed in the preceding recipe, but substitute anchovy fillets for some fine slices of truffle.
N.B.—Both these spinach [soufflés] may be served either as vegetables, in which case they are moulded in large timbales, or as garnishes, when they are dished in small [cassolettes] of appropriate size.
They are very delicate preparations, which may be varied by watercress [soufflé]—prepared in the same way.
[2141—FEUILLES DE VIGNE FARCIES OU DOLMAS (Stuffed Vine Leaves)]
Provided the vine-leaves be very tender, they may serve in the preparation of the following garnish:—Suppress their stalks; parboil the leaves; drain them well, and arrange three or four at a time in the form of a circular tray, in the centre of which lay a tablespoonful of pilaff rice to which some foie-gras purée has been added. This done, draw the ends of the leaves over the rice, so as to enclose it and to form regular balls of equal size.
Put these balls, well-pressed, one against the other in a sautépan, the bottom of which should be garnished with slices of bacon; cover with thin slices of bacon; moisten just enough to cover, with good consommé; boil, and then braise gently.
[648]
][2142—TUBEROUS FENNEL (Fenouil Tubéreux)]
This vegetable is not very well known in England, where it is sold only by the leading merchants of early-season vegetables. It is prepared like the cardoons and the marrows.