LA BONNE CUISINE

Auckland Star, Volume LXII, Issue 156, 4 July 1931, Page 4 (Supplement)

LA BONNE CUISINE

v .. PRENCH-DISHES, *|g| V*-i SOME TEMPTING RECIPES. - ' ' (By A CHEF.) The following are some new anj tasty ways:of .cooking ordinary vie-■tuais:-r-- ■-. ■' ..•■ . :■) :.-;:;|li Ham With Rice "en Casserole." . One pound and a half sliced ham, 1 cupful ..;rioe,vi., cupful seedless raisins., Place liam in.a casserole and cover with the uncooked rice. Over this sprinkle the raisins. Season with a little paprika and pour on boiling water to cover. .4 few cloves may he stuck into the ham if desired. Cook in a slow oven until'' ham is tender. Time in cooking, two hours and a half. . Baked Banana Steak. Two pounds round steak, pepper, \\. teaspoonfuls salt, 3 large bananas, (J strips bacon. Have steak cut about ljin thick. Split steak through centre, leaving.one end uncut, and lay it open like a book. Sprinkle with salt and pepper; Cut bananas lengthwise in thick slices and place on one half of steak. Sprinkle with sugar, add water, and fold over the other . half of. steak. Place bacon across t6p, and fasten the top portions together with skewers. Put in a cas. serole and bake in a moderate ovensl until steak is tender. Time'in baking, two hours. Ham Rolls. Two cupfuls minced cooked ham, J small onion, $" pimento, 1 cupful thick cream sauce, pastry, 3 bard-boiled eggs. Mix thoroughly the ham, finely-chopped onion, and pimento and cream sauce, Roll out pastry in rectangular shapej place eggs lengthwise across one end' cover.pastry with ham mixture, roll npj and bake in shallow pan in hot oven!-. Slice and serve with tomato sauce. Time in baking, 25 minutes. Recipe makes six servings. ' ■ ■ • >

Dieppe Fried Cabbage. Four pork chops, or" ljlb pork steak ' or lib pork spare ribs, 1 tablespoonfui fat, 1 medium sized bead of cabbage, 1green pepper, and salt and pepper. Cut ' the pork in small pieces, place in a large, pot with melted fat, and cook slowly for ten minutes. Add shredded cabbage and just enough water to keep it from sticking. When the cabbage is half done add shredded green pepper, and season with salt and pepper. Time in cooking, 40 minutes. Recipe makes eight servings. ' Lima Beans, Sice Croquettes. . Two cupfuls lima beans, 1 cupful " cooked rice, 1 cupful breadcrumbs, 1 egg,' 1 tablespoonfui cooking fat, i teaspoon!.-; ful prepared mustard, 1 teaspoonful salt,, a few drops of onion juice, egg and crumbs. Put the beans through a sieve or food chopper, add rice, beaten egg, fat and seasonings. Mix • well and shape into croquettes. Roll in fine, dry crumbs, dip on beaten egg, and roll in crumbs again. Fry in deep fat Feathered Eggs. i ■ One egg to each person, a little butter and toast. Beat the whites to a stiff" froth, mako a little butter very lot in l a frying pan, put in the whites, and " quickly drop in yolks in the centre. Cover with a saucepan lid and cook one minute. Serve on toast with a littlerchopped parsley. - — <

.. Mock Crab Cakes. ; : Take 2 herrings, a little milk, 2 slices bacon, 1: slice bread, 1 egg, pepper and; salt, a little grated lemon rind and finely-grated breadcrumbs. Steam the herrings,, remove; the bones, moisten the ■ bread with milk, chop. the bacon very fine, add to fish-and bread, stir into -mixture the well-beaten egg, ecu- ■ eoning and lemon rind to taste. Beat all well together, form into small cakes and.fry a golden brown. Serve oa a hot dish decorated with parsley. ! | A Fish Pie from Marseilles. Clean and cut fish across in 3in squares. Boil the bones for stock with a smalj onion, carrot, seasoning and a bunch of herbs. Then strain, pack the pieces .of fish closely in a pie dish, season; with pepper- and salt, and sprinkle a littleminted parsley here and there. Add some of the stock. Cover with a crust, of puff pastry and bake till nearly done, then pour a small teacupful of warmed cream through the hole in the centre and bake till ready. , .■'

FRYING WITHOUT FEAR. It is -easy enough to fry all things tryable, except chops, steaks, cutlets, and omelettes in the same vessel'in tte same fat. This is probably new and joyful tiding to many novice cooks. - But to do this feat, a vessel must be full or nearly full of really boiling fat. Anything put into this fat will be * success, if the temperature.is that of 320 degrees Fahrenheit. It is easy to recognise this temperature without a thermometer, because " boiling fat. is quite still, without bubbles, but with a. pale blue smoke rising from it. / Each time anything is put into the vessel to fry, the fat must be at this boiling point. . ; After: fish, you can put in fvittew, or potatoes, or fruit batter, and there will be no taste confusion at all. But each time you use the fat, it must be boilingOf course, after iuse, the fat should be strained carefully, and it must never be allowed to burn. Beef and mutton pieces make excel* lent fat for frying, but must be clarified before use. Chops and the like are best fried in a frying pan or grilled on a griller.

STEAK SAVOURY. Slice your steak and put a layer to the bottom of a basin, then a layer p| kidney. Over this sprinkle a little sail and pepper and a little flour togethfl with one onion, sliced. Then repeat till the basin is filled; Take a dessertspoon-' ful of vinegar and two teaspoonfujs of sugar. Mix in enougli water to just cover your. meat. Place a cover over the top and cook in the oven slowl? about 2| hours.