|
Classic
Cook Books
< last page | next page >
page 194
33. Oyster Patties. Stir a large piece of crab butter or when this is lacking a
piece of fresh butter to a cream, add in proportion the yolks of 2-3 eggs, lemon
juice, mace and salt, the liquor of the oysters (3-4 oysters for each person),
furthermore chopped mushrooms, capers, rolled crackers and finely chopped roast
veal with good roast veal gravy. Half of the whites of the eggs are beaten to a
froth and stirred through at last. If the forcemeat should be too stiff, add a
little sour cream or strong bouillon or white wine. Fill the patties before
baking, and after they have been in the oven, which should be moderately hot,
for 10 minutes, lay 3-4 oysters on top of each patty after brushing the latter
with egg yolk and lemon juice and sprinkling with very finely rolled cracker
crumbs; then bake for 5 minutes longer.
34. Crab Patties. Stew a few eschalots in butter and brown in it a tablespoonful
of flour, add some strong boiling bouillon and cook for a short time with the
addition of 5-6 carefully washed and finely chopped truffles or mushrooms. Cook
1/2 pound of veal sweetbreads in bouillon until done, remove the skin and fleshy
parts, cut the sweetbreads into small cubes and add to the bouillon. Cook all of
this together until smooth, add 30 crab tails chopped into little cubes, stir
with the yolks of 2 eggs and fill into the baked patties.
35. Brown Gravy Patties. Put a piece of butter into the kettle and add 1 pound
of lean beef, 1 pound of veal and 1 pound of lean ham all cut into pieces, stew
in the butter until light brown and then add the onions, 2 carrots, part of a
celery root, (all sliced), together with some mace and 4 cloves, pour in some
extract of beef broth, cover tightly and let it cook slowly until the meat is
tender and the gravy amounts to only about 1 pint. Press the meat in a clean
cloth until dry and let the gravy stand until clear, after which pour it on
carefully from the settlings. Then beat up 12 fresh eggs, gradually stir in the
above mentioned quantity of gravy and pass through a sieve. This gravy is filled
into half the depth of small buttered tin moulds or cups as cylindrical and high
in shape as possible, stand into boiling water reaching to half their height and
cook
< last page | next page >
Classic
Cook Books
|
