LA BONNE CUISINE

Auckland Star, Volume LXII, Issue 96, 24 April 1931, Page 4 (Supplement)

LA BONNE CUISINE

made-up dishes. SOME COOKED MEAT REQPEs. (By A FRENCH CHEF.) ; How to use Jip cold meats is alw : - — « Pea ** Boeuf Mould. Put about one pound of roast v . : *"« « tarn miner, and heat i„ , „„ . g ° *» : las been fried one chopped oni.J'* one g>ll stock or gr „j, « ■ breadcrumbs, teaspoonful cWi „ ley, a few dried herbs, one beaten salt and pepper. Butter a m : sprinkle with breadcrumbs, p OUr J"; I niixture > cover ™th greased paper ' ! . bake for three-quarters of an j, STJ3? a rich gravy Mutton and Macaroni. Cut one and a half pounds of scraiw , ulto Pieces, also one carrot, one h, J , and one onion (chopped), with onX' spoonful of rnmced parsley. p ut £?" " a saucepan, with salt and pe DD6r V « quarter ol a pound SSA little pieces, and lav on top with cold water, and simmer for If and a half hours. r t ® e Meat Kedgeres. Trim six ounces of meat and chop roughly. Boil, drain, and dry fJ! ounces of rice. Fry two sliced onions h hot fat, add the pieces of meat, 2 cook for a few minutes. Stir in thorJ season, and then add the chopped whit* of two hard boiled eggs. ,*ubSeS through a sieve, and sprinkle together with some parsley and serve. Poultry game and mutton may be used up ml similar fashion. .<■ - Stuffed Cabbage. ' Take a medium sized hard white cabbage, remove the outside leaves, and cat away any stalk. Scoop out a hole in the centre of the cabbage about the size of a teacup, then wash well, and soak is slightly salted water. Take two cupi'uls of finely chopped or minced leftover meat, add half a cupful of breadcrumbs, and a cupful of mashed potatoes, add a little chopped parsley and onions.* Season with, pepper and salt, and bind together with a little milk. Put into the,hole in the cabbage, pressing down well. Cover with a calh bage leaf, and tie the whole cabbage in a piece of muslin. Boil in salted watel for one hour. Drain well, remove tie muslin. Put ihto a hot dish, then pour over some good white sauce and serve hot. Meat Cakes. One cupful cooked meat, one cupful cooked potatoes, one egg, one ounce seasoning, poached eggs, one shallot or onion, one teaspoonful chopped parsley, one dessertspoonful flour, a few breadcrumbs, brown or tomato sauce. Any remains of tender cooked meat may be used—beef, mutton, veal, or a mixture of meats, with a little tongue or ham, to give flavour. Put meat through a mincing machine, or chop it finely. Melt butter in saucepan, add the shallot or . onion, finely" chopped, and cook it a few. moments. Sieve the potatoes, piit them in the saneep-m with the prepared meat, chopped parsley and seasoning. Mix well, and moisten with half the egg, well beaten. Form this mixture into several cakesj using a little flour. Dip them into the, remainder of the egg, and coat with breadcrumbs. Place the meat cakes on- a greased tin, and bake them in a good oven until nicely browned. Meanwhile, prepare a little brown gTavy or tomato sauce, and poach an egg for each cake. Arrange the meat fakes on a hot dish, place a poached egg on the top of each, sprinkle a little sauce over, and pour the rest round. If liked, a spoonful of ketchup may be added before mixing. Curried Meat., Cut thin slices of cold meat into rather small pieces: Slice thinly, and fry an onion in two tablespoonsfnl of butter until nicely browned. Then pour in as much good broth as required for the gravy. Add a little salt, and a tablespoonful of curry powder. Let it boil np and add the beef. Stir constantly' for ten minutes. Make a wall of IttiM rice round the dish, and pour the cuniw meat in the middle. Meat and Potato Fritters. Cut some fairly thick slices from » cold cooked joint of beef,- mutton, veal or pork. Trim each, slice neatly, put Oil to a dish, and sprinkle with salt, pepp 6l ' and a little chopped parsley. Add a m drops of oil, vinegar, and Worcester sauce. Have ready some mashed potatoes, and coat eacn slice of meat this. Brush over with milk, dip ]3 breadcrumbs, and fry a golden brow®Serve with thick gravy or hot tomao sauce. Pork and Apple Mince. Take one pound of cold roast put through mincer and mix in a b chopped sage. Peel half a pound of ap? le; ' cut them in thin slices across, take on the core to make into rings, and H? them in bacon fat until tender. Pu cup of stock into another pan, the boil, and thicken. Add the pork, and let simmer for five but it must not boil. Pile on a hot > arrange the fried apple rings arou > and serve with fingers of bread fried the bacon fat.