—Put a small piece of butter in a saucepan with half a pint of water, a teaspoonful of sugar, a piece of lemon peel and a little salt. Boil well together, stir in two tablespoonfuls of flour and stir till thick and cooked. Allow this paste to cool and then work into it two eggs and sufficient milk to make it thin enough to drop from a spoon. Heat lard in a deep frying pan, not quite to the point of boiling, and with a spoon drop the paste into it in lumps about the size of a hen's egg. When slightly brown and well swollen, remove the cakes, drain them well, scoop out a little of the top of each to form a hollow and allow them to cool. Whip cream to a stiff froth and put a small amount into the hollow of each chou, arrange on a fancy dish and serve. The chou may be filled with jelly or preserves if preferred.
XVIII
MENU
- Potage à la Printanière
- Paupiettes de Veau
- Pommes de Terre, Maître d'Hôtel
- Salade de Laitue
- Feuillantines
Potage à la Printanière.
—Cut two carrots and one turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain and place in a quart of the water in which the potatoes (in this same menu) were boiled. Add a handful of chiffonade, cook five minutes and serve.
Paupiettes de Veau.
—Cut thin cutlets from a fillet of veal and beat them flat and even. Also mince a small quantity of the veal very fine, mix it with some of the kidney fat, also minced fine, and half a dozen minced anchovies, adding a little salt, ginger and powdered mace. Place this mixture over the slices of veal and roll them up. Beat up an egg, dip the rolled slices in it and then in sifted breadcrumbs. Let them stand for fifteen or twenty minutes, egg them again, roll in breadcrumbs and fry to a golden brown in boiling lard or clarified dripping, or stew them in some rich gravy with half a pint of white wine and a small quantity of walnut pickle.