|
Classic
Cook Books
< last page | next page >
page 86
236. SANDWICHES A LA LANGUE.
TONGUE SANDWICHES. (Entree.)
PROPORTIONS.--For 10 sandwiches:
Tongue............1 lb.
Butter............5 tablespoonsful.
Mustard...........1 tablespoonful.
Salt and pepper...To suit the taste.
Cayenne pepper....A little.
Bread.............20 slices.
PREPARATION.--Make a dressing by mixing 5 tablespoonsful butter with 1
tablespoonful mustard, salt and pepper to suit the taste, a little cayenne
pepper. Trim the crust from 20 slices bread, butter them with the dressing and
lay between every two some slices of cold tongue.
237. SANDWICH AU ROSBIF.
BEEF SANDWICH.
PROPORTIONS AND PREPARATION.--As for No. 236, but use cold roast beef instead of
tongue.
238. CERVELLES DE B’UF A LA POULETTE.
BEEF BRAIN A LA POULETTE. (Entree.)
PROPORTIONS.--For five persons:
Beef brains........3 or 4.
Onion..............1.
Parsley............1/4 handful.
Yolks of eggs......2.
Milk...............2 tablespoonsful.
Butter.............4 tablespoonsful.
Flour..............1 tablespoonful.
Vinegar............1/2 glassful.
Time.--3/4 hour.
PREPARATION.--1st. Take the skins off the brains and let them freshen from 3 to
4 hours in cold water, change every hour. 2d Cut the brains in two, place them
in a stew pan with one sliced onion, 1/2 glassful of vinegar, some salt and
pepper, and enough cold water to cover them well. Let cook half an hour. 3d Let
them drip, cut each half in four and place in a warm, hollow dish, which you
keep in a warm place. 4th. Melt in another sauce pan 2 tablespoonsful butter,
mixed with one tablespoonful flour. Mix well with one glassful of water, in
which the brain has been cooked. Let boil awhile, then add some chopped parsley
and when ready to serve, place the sauce pan on the corner of the range, add 2
tablespoonsful butter, mix it with 2 yolks of eggs and 2 tablespoonsful milk. Do
not let boil again and pour over the brains.
239. CERVELLES AU BEURRE NOIR.
BEEF BRAIN WITH BROWN BUTTER. (Entree.)
PROPORTIONS.--For five persons:
Brains................3 to 4.
Butter................1/2 lb.
Parsley...............1/4 handful.
Vinegar...............1/4 glassful.
< last page | next page >
Classic
Cook Books
|
