—Roll a pound of puff paste to about an eighth of an inch in thickness and cut out about thirty rounds with a fluted cutter, about two and a half inches in diameter. Then cut out the center of these with a cutter about an inch across. Roll out the paste taken from the centers and cut out more rings in the same way. Brush the rings over with egg, place one on top of another, two by two, press together so that they will stick, place on a baking sheet, brush over with egg and bake in a brisk oven. When almost done sprinkle with sugar and allow to remain in the oven till they are glazed and fully done. Remove and place on a warmed platter and fill with any sort of cream desired, or jam or tart marmalade.
XXII
MENU
- Potage Julienne
- Homard Bordelaise
- Canard à la Reine
- Salade à la Russe
- Café Bavaroise
Potage Julienne.
—Cut carrots, onions, leeks and turnips into thin slices or strips of equal size with a head of celery. Put all into two ounces of butter melted in a saucepan and toss over a slow fire for a few minutes. If desired other vegetables in season such as cauliflower, peas or asparagus may be added. Pour clear chicken broth over the vegetables, put in some pieces of cold chicken, allow to come to a boil, then simmer till the vegetables are tender and pour the whole into the tureen with sippets of toast.
Homard Bordelaise.
—Cut a small carrot and an onion into fine pieces and boil for five minutes in a wineglassful of red wine. Now add the meat from two lobsters, cut in small pieces, say, about a pound and a half. Season with a very little pepper, salt, and a trace of nutmeg, adding, just before the lobster is cooked, about half a pint of velouté sauce. Stew well together and serve at once.