LA BONNE CUISINE.

Auckland Star, Volume LXIV, Issue 147, 24 June 1933, Page 3 (Supplement)

LA BONNE CUISINE.

NEW IDEAS FOR SAVOURIES

SOME FRENCH MEAT RECIPES

(Br A FKENCH CHEF.)

Beef Mould. • Put about lib roast beef and 2oz bacion or liaru through the mincer, and heat in a pan in which has been fried on© chopped onion. Add one gill stock or gravy, 4oz breadcrumbs, one teaspoonful of chopped parsley, a few dried herbs, one beaten egg, salt and pepper. Butter a mould, sprinkle with breadcrumbs, pour in tlie mixture, cover with greased paper, and bake for three-quarters of an hour. Serve with a rich gravy poured round the mould. Mutton and Macaroni. Cut 111b of scraps into pieces, also one carrot, one turnip and one onion (chop ped), with one teaspoonful minced parslev Tut all into a saucepan, with salt and pepper. Break a quarter of a pound of macaroni into little picces and lay on top. Cover with cold water, and simmer for one and a half hours. Meat Kedgeree. Trim Goz meat aud chop up roughly. Boil, drain and dry 4oz of rice. try two sliced onions in hot fat, add the pieces of meat, and cook for a few minutes. Stir in the rice, season, and then add the choppcd whites of two hardboiled eggs. .Rub tlie yolks through *1 sieve and sprinkle together with some parslcv and serve. Poultry, game and mutton may be used np in a similar fashion. Stuffed Cabbage. Take a medium-sized hard, white>cabbage, remove the outside leaves, and cut away anv hard stalk. Scoop out a hole in the centre of the cabbage about the size of a teacup, then wash well, and soak in slightly salted water. Take two cupfuls 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 m o the hole in the cabbage pressing down well. Cover with a cabbage leaf, and tie the whole cabbage in a piece of muslin. Boil in salted water for one hour. Drain well, remove the muslin, rut into a hot dish, then pour over some good white sauce and serve hot. Meat Cakes. One cupful cooked meat, 1 eupful cooked potatoes, 1 egg, loz butter, seasoning, poached eggs, 1 shallot or onion, 1 teaspoonful chopped parsley, 1 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, put them in the saucepan with the prepared meat, chopped parsley and seasoning. Mix well, and moisten with half the well beaten. Form this mixture into several cakes, using a little flour. Dip them into the remainder of the egg, and coat with breadcrumbs. Place the meat cakcs on a greased tin, and bake them in a good oven until nicely browned. Meanwhile, prepare a little brown gravy or tomato sauce, and poach an egg for each cake. Arrange the meat cakes 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 roast meat into rather small picces. ~ Slice thinly, and fry an onion in two tablespoonfuls of butter until nicely browned. Then pour | in as much go6d broth as required for the gravy. Add a liftlo salt and a tablespoonful of curry powder. Let it boil up and add the beef. Stir constantly for ten minutes. Make a wall of boiled rice round the dish, and pour the curried meat in the middle. Meat and Potato Fritters. Cut some fairly thick slices from a cold cooked joint of beef, mutton, veal or pork. Trim each slice neatly, put on to a dish, and sprinkle with salt, pepper and a little chopped parsley. Add a few drops of oil, vinegar and Worcester sauce. Have ready some mashed potatoes, and coat each slice of meat, with this. Brush over with milk, dip in breadcrumbs, and fry a golden brown. Serve with thick gravy or hot tomato sauce.