LA BONNE CUISINE

Auckland Star, Volume LXI, Issue 199, 23 August 1930, Page 4 (Supplement)

LA BONNE CUISINE

TASTY LUNCHEON DISHES

NEW AND ORIGINAL RECIPES

(By A FRENCH CHEF.)

Fish in Tomato Cups,

Eight medium sized tomatoes pound filleted white fisli, one cup whit sauce, two ounces butter, juice of lemon one tablespoonful parsley, seasoning Cut the filets into eight pieces, brush ton each piece with warmed butter, sprinkl! with lemon juice, and chopped parsW and roll up. Cut off the tops of £ tomatoes and scoop out the centre? Season on the inside with salt and pepper. Put a roll of fish in each, pi act in a baking tin, and add a little water Bake twenty nrnutes, basting the M with the liquid in the pan. Serve with white sauce, to which has been added the scooped out portions of the tomatoes Creamed Cod. One large slice of cod, one ounce butter one small onion (chopped fine), a little chopped parsley, a quarter of a teacup of white stock, or gravy, a quarter of a pint of milk, a quarter of a teaspoon, ful of sugar, a little flour for thickening a little cayenne, and a little lemon juice to suit taste. Boil the cod and break into flakes, put the onion, parsley and stock into a pan, and let them boil f or five minutes. . Add the cayenne and sugar, and add the lemon juice with milk and flour. Put in the fish and let it warm gradually; do not let it boil Servo hot. Vegetable Sweetbreads. One large parsnip, one artichoke, on* onion, Cheddar cheese, toast (buttered) milk, - one spoonful flour, salt, pepper' parsley. Stew vegetable in milk, season well, when quite soft; cut parsnips is slices, and place each slice with a piece of cheese of the same size on a thick slice of buttered toast. Lay these on the dish on which they are to be served, Place in a quick oven until cheese be. comes soft and slightly brown. Whilj this is cooking, thicken the milk, from which the onion and artichoke has been strained, with a nut of butter and the flour. Boil sauce for five minutes, and pour over "sweetbreads." Nut and Cheese Savory. Four tablespoonfuls mixed nuts, threi tablespoonfuls grated cheese, half an onion, one tablespoonful chopped parsley, two ounces butter, a little milk. Melt the butter in a saucepan, add the onion very finely chopped, and cook until transparent. Then add all the other ingredi ents and mix well. Turn into a pie dish, and pour over it rather less than a pint of milk, and season well. Bird's Nests. Make a nest of mashed potatoes and brown them in the oven. Fill the centres with grated cheese and mashed potatoes. Season well, place a poached egg on each and serve at once. Very easily prepared. Shrimp and Banana Pie. Well butter a pie-dish and line it with some mashed potatoes, and put one quart of shelled fish at the bottom. Peel and mash three or four bananas and put on top of shrimps. And finally, slice two hard-boiled eggs and place on top, then cover with more mashed potatoes. Bake in oven for about twenty minutes until nicely browned. Carrots Melba. One pound new carrots, two ounces melted butter, one Spanish onion, one tablespoonful cream, one teaspoonful sugar, thick slice toast,' lemon juice, salt and pepper* Steam . carrots- till soft. Fry onion in butter, add carrots, salt, sugar, pepper and cream. Add a little chopped parsley. - Heap vegetables on toast, and sprinkle with chopped parsley and lemon juice. • " .