LA BONNE CUISINE.

Auckland Star, Volume LXVI, Issue 164, 13 July 1935, Page 3 (Supplement)

LA BONNE CUISINE.

TASTY LUNCHEON DISHES.

APPETISING AND SATISFYING. (By A FRENCH CHEF.) The following will be found a -useful variation to the usual luncheon menu:— Croquettes. Take Jib stale bread, Jib cold meat of any kind, Jib cold potatoes or other cooked vegetables, A teaspoonful finely chopped lemon rind, 1 teaspoonful chopped parsley, a sprig of thyme or dried herbs, a dessertspoonful of mushroom ketchup, a dessertspoonful of stock or gravy, flour, 1 egg, and fat for frying. The meat must be quite free of skin or gristle. Cut it into small pieces, also the bread and vegetables. Mix with the lemon rind, herbs, and parsley, and season with salt and pepper. Put all through a mincer and add to the minced meat the gravy and ketchup. Form the mixture into croquettes, using a little beaten egg if necessary to bind. Dip in beaten egg and breadcrumbs and fry a golden brown in boiling fat. Drain and serve with fried rolls of bacon. Bacon and Macaroni. Boil 4oz macaroni in salted water for 40 minutes (it must be tender, but not pulpy). When cooked sufficiently drain it thoroughly. Melt 2oz butter in a stcwpan, put in the macaroni, and stir it over the fire until quite hot. Season it with pepper and ealt. Cut the bacon into fine slices, roll each slice, and put on a skewer. Place in the oven and bake. When the bacon is cooked, turn out the macaroni on to a hot dish and place the bacon round. Serve very hot. " Boutons d'Or." Ingredients: Two sheeps' kidneys, 2oz ham, loz butter, 4 poached eggs, 2 tomatoes. Dip kidneys in boiling water, skin, remove core, chop roughly, and cook in fine butter for a minute or two till tender. Add ham, fry another minute, then add chopped, peeled tomato and seasoning to taste. Cook only till tomatoes are soft. Then spread mixture over fried bread. Top each with a perfectly toiled egg and serve at once on a hot plate. Garnish with parsley. A New Kind of Omelet—Omelet Bearnaise. The following ingredients are for three persons. You take three eggs, two tablespoonfuls milk, and beat them together, adding salt and pepper to taste. Mince up a few slices of cold chicken, a few cooked chestnuts and a little bacon, and add to the egg. Cook as an ordinary omelet, and when done, fold it over like an envelope and turn it on to a hot dish. Italian Potato Rissoles. Take lib of potatoes or more, as required, wash, peel, and pound them a few at a time into a paste, and pass through a sieve, then add a little chopped parsley, a beaten egg, grated cheese and salt and pepper. Mix well with a wooden spoon and shape into lumps the size of a small egg. Roll in breadcrumbs and brown in a pan with butter. Turn them carefully with a bread knife blade so that both sides may be equally browned. Lobster Fritters. Pick the meat from a boiled lobster and cut it as evenly as possible. Put some clarified fat in a frying pan, and when the fat is boiling put it in the collops, after dipping each piece in the frying batter, in which has been mixed a few drops of essence of anchovy and a little cayenne, tmd fry quickly. When cooked, drain and serve at once. Sardine Savouries. Drain the oil from a tin of sardines and mash up with 2oz of cream cheese. Season with a little cayenne pepper. Eoll out some short pastry about a quarter of an inch thick. Spread the paste and place another layer of pastry on top. Cut into small squares, brush over with beaten egg, and bake in a fairly hot oven until pastry is done. Most delicious for a take-away lunch.

Crab Puffs. Tako a good-sized crab and remove the meat from the shell and claws. Mix with 4oz butter and 2 tablespoonfuls vinegar, salt and pepper to taste. Make some puffed pastry and roll out a quarter of an inch thick. Cut in lengths 2in wide and 3in long. Place some crab mixture on each strip and cover with another strip to make fingers. Bake in a quick oven and eat cold.