No. 631. Casserole de Riz à la Néapolitaine.
Have ready a casserole of rice as directed, then boil half a pound of riband macaroni in water ten minutes, strain it and put it in a stewpan, cut up a braised fowl, (or the remains of some poultry from a previous dinner,) in as large pieces as possible, which put in the stewpan, with the macaroni and a quarter of a pound of lean ham, cover with a pint of very strong beef gravy; let all boil together a few minutes, then add a quarter of a pound of grated Parmesan cheese, a tablespoonful of tomata sauce (No. 37), and a little cayenne pepper, pour it in the casserole, egg and bread-crumb the top, put it in the oven twenty minutes and serve.
No. 632. Casserole de Riz Polonaise à la Koroski.
Prepare a casserole of rice as before, then mince the flesh of a fowl (or the remains of several) with two ounces of lean cooked ham and a few mushrooms, or truffles; put two spoonfuls of chopped onions in a stewpan, with two pats of butter; stir them over the fire two minutes, add half a spoonful of flour, (mix well) and a quart of white sauce (No. 7); boil altogether a short time, then add the mince, season with a little pepper and salt, finish with three tablespoonfuls of cream, and pour it in your casserole; you have previously boiled eight eggs in water five minutes, then put them in cold water, peel off the shells, warm them again in broth, and dress them on the mince at equal distances, the ends pointing to the centre; have also eight pieces of cooked tongue cut in the shape of cockscombs, warm them and place a piece upright between each egg; have ready a nice larded sweetbread, nicely cooked, which place in the centre, glaze the sweetbread and tongue, and pour a little white sauce over the eggs; serve very hot.
No. 633. Casserole de Riz à la Royale.
Prepare a casserole of rice, mince a fowl, with ham and truffles, and proceed as in the last; when done fill your casserole; have ready twelve plovers’ eggs, peel off the shells, warm them in broth, and place them round on the mince points upwards at equal distances, apart; have previously boiled some nice asparagus, cut off the heads about an inch and a half in length, and stand a bunch of five or six heads between each plover’s egg, making them stand a little above the eggs; have also twelve very fine cockscombs ready cooked (see No. 128), which dress in the middle, put fifteen tablespoonfuls of white sauce in a stewpan, and when boiling add two pats of butter and a little lemon-juice, finish with a liaison of one yolk of egg, pour over the cockscombs and serve.
No. 634. Casserole de Riz à la Chevalière.
Prepare a casserole as before, prepare two chickens as directed in the entrée à la chevalière (No. 818); fill your casserole, by placing the pieces of back at the bottom, then the legs and pinions, pour the sauce and garniture over, dress the four larded fillets to meet in a point, and finish by placing a small white head of cauliflower, nicely boiled, on the top, in the centre of the fillets, and serve.
When you serve a dinner where four entrées and two flancs are required, it is the object of the host to see his table well garnished; and no hors-d’œuvres being served, you may make flancs of them, although, I must repeat, flancs ought to be composed of one solid piece, or, at any rate, not more than two or three pieces, but circumstances may require a deviation from this rule; I have therefore given a list of those hors-d’œuvres which may be used for flancs, by adding to the number required for a dish, and making them rather larger; the croustades de beurre and timbales must be dressed in a circle on a border of mashed potatoes, and the petits vol-au-vents in pyramid on a napkin.
I will here give but the list; for directions you must refer to the chapter devoted to Hors-d’œuvres