LA BONNE CUISINE

Auckland Star, Volume LXII, Issue 85, 11 April 1931, Page 4 (Supplement)

LA BONNE CUISINE

SOME USEFUL DISHES. TASTY SAVOURY PIE RECIPES. (By A FRENCH CHEF.) Savouries are always very' useful anA these recipes contain some new ideas . Savoury Pi e . Six ounces of haricot beans half pound of onions, one pound tomatoes half a pound of parboiled potatoes t v hard-boiled eggs, one teaspoonful L|' four ounces butter, half a poilnd * wheatmeal, pepper and salt to taste ' Have the beans boiled the ■' day, place them in a pie-dish cho V ' OUJ the onions, and boil them in a litfi ° P until soft. Cut the potatoes IS dice, slice the tomatoes, cut up th P and mix all the ingredients thorouS in the pie-dish, adding the herbs J? ounce of butter and seasoning. Pour over the mixture one' pi nt n , water, and let it cook-for one hou r the oven. Make a paste of the wh L meal, the rest of the butter and a lim cold water over the vegetables with it oven Ple ° Ue h ° Ur in a mod erate Shrimp Pie. , Pick a quart of shrimps, seasqn then* with mace and a clove or two, mix with the epice and season the shrimp Put some butter at the bottom of'a? dish and over the shrimps with a pC of sharp white wine. Boil a quarter ! a pound of macaroni until tender it in short lengths and. cover Vitft shrimps. Make a very light paste and roll it out very thin. Bake about fifteen minutes. en Tasty Pie. One pound of flour, one ounce butter Make a stiff paste with a beaten em? and a little ice-cold-water. Roll out quickly ta size of dish, filling previously prepared by stewing any available meat, game or rabbit, until thoroughly tender. Lay meat on the lower crust, season the gravy highly, colour and flour it Add a teaspoonful of ketchup and a little dissolved gelatine. Cover with upper crust wetting the edges, and ornament according to fancy. Bake in a moderate oven for about an hour. When nearly done, brush over with beaten egg. Veal and Ham Pie. • One and a half pounds cooked veal, < quarter of a pound cooked-ham, two hard-boiled eggs, three-quarters of a tuit spoonful salt, a quarter teaspoonful of pepper, a little nutmeg, one teacup of gravy or stock, some milk, of. a beatei egg. For the paste: One pound of flour, a quarter of pound margerine, one teaspoonful baking-powder, and mix to a stiff paste with water. Roll out the mixture thinly on a floured hoard, cut into rounds, and line the patty-tins witu some.

Cut lids from the remainder of tie paste, and make a small hole.'in {is centre of each. Cut the veal, ham, and eggs into small pieces, add the seasoning or gravy or stock, fill the patty tins with this mixture, wet the edges of the paste, put on the lids, and brush the tops with milk or beaten egg. Put the pies in a hot oven, and bake for half an hour.

SUBSTITUTES FOR MACARONI. Spaghetti Croquettes.. Spaghetti-, can be substituted for macaroni and, being much smaller) takes a considerably short time to cook—often a great consideration. Here's * tastj spaghetti croquette: Six ounces of spaghetti,-a quartfr of a pint tomato pulp, a quarter of a pint of white sauce, a beaten egg, salt 'and pepper, egg and breadcrumbs; Cook, the spaghetti in plenty of well-salted water till quite soft, but not pulpy. Then drain and cut it into half-inch lengths. Add the tomato pulp, or the sauce, with one beaten egg stirred, into it. ".Season with salt and pepper. Mix well oier a slow fire, but do* not let boil; Turn the mixture on to a plate, and leave tpl cooL Then make it up into sma,U cylinder shapes, brush each over with beaten egg, and cover with crumbs. Fry them a golden-brown and serve them garnished with fresh, or .fried parsley. Macaroni and Meat Pudding. Half a pound of Spaghetti or macaroni) one pound of beef or mutton, two ounces ham, bacon or two sausages, three ounces stale bread, two teaspoonfuls of onion or parsley, salt and pepper. Break tie macaroni into even lengths, and cook it until quite soft in plenty of fastrboilingi salted water. Well grease- a.pudding basin, and line it with the macaroni laid in as evenly as possible. Chop tlm and ham finely. Soak, the bread cold water until soft, then press out tM moisture, and beat up finely with, a forij mix it with the meat, Chop add the parsley , and onions, and fleaM" carefully with salt and pepper.. Ew* the mixture into the basin as you I® it with macaroni, for it helps,to if«p » in place. Cover the top of the basin wit®; a piece of greased paper, and $tean » for one hour and a half. carefully, and serve with any*®* sauce. . . A Delicious Cold Sweet

A quarter of a pound of macaroni 0 spaghetti, stewed fruit or jam, good custard, a little pink sugar. the macaroni in two-inch lengthy a ®' cook until tender. Have refl "? t ?? ;n nice stewed fruit. Put a layer of rt 'l the bottom of a glass dish, no etewed fruit use jam instead. _ drain all water from macaroni, put. l the fruit and lastly, pour over the c tard. Serve as cold as possible. -A last moment sprinkle over the cow sugar. For the custard, allow three e?B to a pint of milk. RICH PLUM PUDDING: This recipe comes from the Country in England, where what is good to eat, so you mig to try it for a change. «j Ingredients—fib of well-washed a perfectly dry currants, a handfu . best prunes, washed, dried, s J°° e . Jj cut up in tiny pieces, ilb. best I]b raisins, stoned and chopped up, * , crumbs, Jib fine flour, If® chopped suet, Jib fine sugar, a ° a „j nutmeg, loz each of candied. lemon peel (also citron if likedjj * cinnamon, a few chopped almon i eggs, and a glace of brandy. Mode.—Put currants, prunes, ~f a id breadcrumbs and flour in a flll suet, sugar, nutmeg, almonds, cj and peel to the mass and Now break and whip the eggs . 311 whiek to a golden froth, etrain 1 ? -Jl mass and beat together yell, f brandy, and if the mass is too 8 > i a little milk or cream. Cover leave for three hours, then p° jn( j one large or two small bowls, co\ > boil for six hours.