Miss Parloa's New Cook Book

by Maria Parloa

The force-meat must be spread evenly on the paper and smoothed with a knife that has been dipped in hot water. All kinds of meat chartreuses can be made in this manner.

Chartreuse of Vegetables and Game.

Six large carrots, six white turnips, two large heads of cabbage, two onions, two quarts of stock, three grouse, one pint of brown sauce, four table-spoonfuls of glaze, two cloves, a bouquet of sweet herbs, one pound of mixed salt pork and one cupful of butter. Scrape and wash the carrots, and peel and wash the turnips. Boil for twenty minutes in salted water. Pour off the water, and add three pints of stock and a teaspoonful of sugar. Simmer gently one hour. Take up, drain, and set away to cool. Cut the cabbage in four parts. Wash, and boil twenty minutes in salted water. Drain in the colander, and return to the fire with a pint of stock, the cloves, herbs and onions, tied in a piece of muslin; a quarter of a cupful of butter and the pork and grouse. Cover the sauce-pan, and place where the contents will just simmer for two hours and a half. When cooked, put the grouse and pork on a dish to cool. Turn the cabbage into the colander, first taking out the spice and onion. Press all the juice from the cabbage and chop very fine. Season with salt and pepper, and put away to cool. Butter a plain mould holding about four quarts. Butter note paper, cut to fit the sides and bottom, and line the mould with it. Cut the cold turnips and carrots in thick slices, and then in pieces all the same size and shape, but of any design you wish. Line the sides and bottom of the mould with these, being particular to have the pieces come together. Have the yellow and white arranged in either squares or rows. With the chopped cabbage put half a pint of the brown sauce and two spoonfuls of the glaze. Stir over the fire for six minutes. Spread a thick layer of this on the vegetables, being careful not to displace them. Cut each grouse into six pieces. Season with salt and pepper, and pack closely in the mould. Moisten with the remaining half pint of brown sauce. Cover with the remainder of the cabbage. Two hours before serving time, place in a steamer and cook. While the chartreuse is steaming, make the sauce. Put two table-spoonfuls of butter in a stew-pan, and when hot, add two table-spoonfuls of flour. Stir until a dark brown; then add the stock in which the cabbage was cooked and enough of that in which the turnips and carrots were cooked to make a quart. Stir until it boils; add two spoonfuls of glaze, and set back where it will just simmer for one hour. Skim off the fat, and strain. When the chartreuse is done, take up and turn gently upon the dish. Lift the mould very carefully. Take off the paper. Pour two table-spoonfuls of the sauce on the chartreuse and the remainder around it. The vegetable chartreuse can be made with any kind of game or meat.

Chartreuse of Chicken and Macaroni.

One large fowl, about four and a half or five pounds, boiled tender; half a box of gelatine, one cupful of broth in which the chicken was boiled, one cupful of cream, salt, pepper, fourteen ounces of macaroni. Just cover the fowl with boiling water, and simmer until very tender, the time depending upon the age, but being from one to two hours if the bird is not more than a year old. Take off all the skin and fat, and cut the meat in thin, delicate pieces. Soak the gelatine two hours in half a cupful of cold water, and dissolve it in the cupful of boiling broth; add to the cream, and season highly. Have the chicken well seasoned, also. Put the macaroni in a large flat pan with boiling water to cover, and boil rapidly for three minutes. Drain off the water, and place the macaroni on a board, having about twelve pieces in a bunch. Cut in pieces about three-fourths of an inch long. Butter a two-quart mould (an oval charlotte russe mould is the best) very thickly, and stick the macaroni closely over the bottom and sides. When done, put the chicken in lightly and evenly, and add the sauce very gradually. Steam one hour. Serve either cold or hot. Great care must be taken in dishing. Place the platter over the mould and turn platter and mould simultaneously. Let the dish rest a minute, and then gently remove the mould. Serve immediately. A long time is needed to line the mould with the macaroni, but this is such a handsome, savory dish as to pay to have it occasionally. If you prefer, you can use all broth, and omit the cream.

Galatine of Turkey.

Bone the turkey, and push the wings and legs inside of the body. Make three pints of ham force-meat. Cut a cold boiled tongue in thin slices. Season the turkey with salt and pepper, and spread on a board, inside up. Spread a layer of the force-meat on this, and then a layer of tongue. Continue this until all the tongue and force-meat are used. Roll the bird into a round form, and sew up with mending cotton. Wrap tightly in a strong piece of cotton cloth, which must be either pinned or sewed to keep it in position. Put in a porcelain kettle the bones of the turkey, two calf's feet, four pounds of the knuckle of veal, an onion, two slices of turnip, two of carrot, twenty pepper-corns, four cloves, two stalks of celery, one table-spoonful of salt and three quarts of water. When this comes to a boil, skim, and put the turkey in. Set back where it will just simmer for three hours. Take up and remove the wrapping, put on a clean piece of cloth that has been wet in cold water, and place in a dish. Put three bricks in a flat baking pan, and place on top of the bird. Set away in a cool place over night. In the morning take off the weights and cloth. Place on a dish, the smooth side up. Melt four table-spoonfuls of glaze, and brush the turkey with it. Garnish with the jelly, and serve. Or, the galatine can be cut in slices and arranged on a number of dishes, if for a large party. In that case, place a little jelly in the centre of each slice, and garnish the border of the dish with jelly and parsley. The time and materials given are for a turkey weighing about nine pounds. Any kind of fowl or bird can be prepared in the same manner.

To make the jelly: Draw forward the kettle in which the turkey was cooked, and boil the contents rapidly for one hour. Strain, and put away to harden. In the morning scrape off all the fat and sediment. Put the jelly in a clean sauce-pan with the whites and shells of two eggs that have been beaten with four table-spoonfuls of cold water. Let this come to a boil, and set back where it will just simmer for twenty minutes. Strain through a napkin, and set away to harden.

Galatine of Veal.

Bone a breast of veal. Season well with salt and pepper. Treat the same as turkey, using, however, two pounds of boiled ham instead of the tongue. Cook four hours.