LA BONNE CUISINE.

Auckland Star, Volume LXIII, Issue 78, 2 April 1932, Page 4 (Supplement)

LA BONNE CUISINE.

THE USE OF LEFTOVERS, I RECIPES FOR COOKED "(By A FRENCH CHEF.) The following are .some tasty WSTt , using cold meats. I Savoury Meat Roll. Half a pound of cooked meat (h 1 mutton), 4oz of cooked ton<m e l! I bacon, one .gill of .gravy,i one LJ W U tablespoonfuls of mashed potato* t teaspoonfuls chopped parsley, on ', ? : spoonful mixed herbs (powdered) « , pepper, 2oz lard or fat bacon. Free t ' meat from skin or gristle, and m "! through a mincer with, the w. " tongue. Mix it with mashed potatJ 1 parsley, herb., beaten egg g Season well, and shake into a roll C f 6 the fat bacon into narrow strips atm'f an inch long, and insert,these into Z roll, leaving about half an inchoate!,!. Put the roll on a greased tin, and bake in a moderate , oven until hot throtH 1 and the bacon browned (about threa I quarters of an hour). Lift on to a J dish, and pour tomato sauce over. Beef Tasties. ' I Chop finely lib of cold roast beef and I mix with it half an onion (chopped) $ of breadcrumbs, a ol I grated horse radish, 2oz melted butter ® one large tomato (skinned), pepper and I salt. Bind well with a beaten egg. When I thoroughly mixed, put into smaiTgreateil Sj cups, and bake in a moderate oven f ot I about twenty minutes. Turn out and t serve with gravy well flavoured with 1 tomato.

Chicken and Macaroni Cutlets If Ingredients: Half a pound of chbppeA I cooked chicken, 2oz chopped cooked haw I one breakfastcupful cooked macaroni I (put in half-inch lengths), loz butter C 1 flour, one gill milk, one egg, bread 1 crumbs, seasoning, frying fat. Melt tin i butter in a saucepan, stir in the flour 1 smoothly, add the milk, and etir tliii mixture over a slow fire until it boil, I and thickens. Add the chicken and km f and stir them well into the mixture! I Now add the macaroni, taking care it ! has been well drained. Season" well A If few grains of nutmeg may be used if P liked. Turn the mixture on to a plate ! ! to cool, and stiffen a little. Shape into | neat, cutlet-like shapes, and roll tiiera I in crumbs. Then brush them over with beaten egg and cover with crumbs a°ain Flatten the surface gently with a silver f? knife. Now fry a few cutlets at a timo fs in boiling fat until a pretty g o M eu ! brown. Drain them on paper, put a sliort j length of parsley stalk into the narrow n end of each to represent bone, and serro I' on a lace paper garnished with parsley. | Pork Cheese. Trim off the fat and skin from some [p! cold cooked pork, chop the lean very M finely, and mix . with it two grated i potatoes and a finely chopped shallot, jsl Season the mixture with salt aud pepper, |f and work in sufficient sour cream to bind 6j it. When well mixed, turn the prepara- iff tion into a baking dish, and bake it in || a quick oven. When cooked, turn the S pork cake on to a hot dish, garnish it f| with pickles, and serve. Nesting Birds. , Take three cupfuls of hot masled \ j potatoes, add a little butter, yolks or two eggs, and then stir- in enough milk g to moisten. Shape into small baskets, f brush over with slight-beaten white o! ! j egg, and brown in oven. Then fill with p| chopped cooked meat, mixed with equal | quantities of rather thick white sauce, || delicately flavoured with celery salt, and | mix in a few peas or mushrooms. The Is mushrooms should be chopped very || smalL Breakfast Puffs. These make a very nice breakfast or | ■ lunch dish, are easy to make, and always appreciated. Ingredients: Half a pound any cold meat or poultry > a little sauce or gravy, egg and breadcrumbs, salt and pepper. Chop the. meat finely, add from four to six tablespoons sauce, and salt S and pepper to taste. Shape the mixture fe into balls and roll and stamp out the pastry into rounds large enough to | cover the meat. Place a, hall of neat on each round of pa6try, fold-up, brush out with egg and breadcrumbs, and fiy plenty of fat. Serve hot. Tasty Meat Pie. Take any scraps of cold meat, cut J them into small pieces and place them i" a greased pie?dish. Cover with some fet thinly-sliced potatoes, sprinkle withsaii , and pepper, then add a layer of si ; ; onions, and fill up the dish g alternate layers of potatoes and (TO • Pour in .three or four tablespoon®o gg 6tock, and over the whole put a■ of pastry. Bake about one hour good oven.

Beef Cake. The remains of cold beef. J® pound of cold beef, allow a pound of liam or bacon, t°gethe pepper and salt, a few herbs, one or and serve with brown gravy poured