LA BONNE CUISINE.

Auckland Star, Volume LXVI, Issue 260, 2 November 1935, Page 3 (Supplement)

LA BONNE CUISINE.

SOME NEW PIES. VEGETABLE, FISH AND MEAT. (By A FRENCH CHEF.) i Normandy Fish Pie. Butter a pie dish, put in a layer of ooked iish from which the skin and >one have been removed. Next place , layer of sliced tomato, season to taste. Continue the layers until the dish is hree-parts full. Pour over half-pint if white sauce and cover the whole with , good layer of potatoes which have >een mashed with a little milk. Mutton Pie. Remove all-skin and fat from scraps ii mutton. Parboil half a pound of >otatoes and chop an onion and a little >arsley. Grease patty pans and line ;hem with nice puff paste. Fill with iqual quantities of milk and potatoes veil seasoned. Cover with pastry and jake for a few minutes in a hot oven; ;hen stand on a cooler shelf that the neat may stew nicely. Savoury Pie. Take *lb of sausage meat, 2 large tomatoes, breadcrumbs, seasoning and 1 teacupful of milk. Butter a piedish, put half the sausage meat in it. Skin the tomatoes and break them up with i fork, adding a little salt, pepper and mustard and a few drops of vinegar. Put half this over the meat, cover with breadcrumbs and seasoning. Then put in another layer of each. Pour the milk over it, put a few little pieces of margarine on the top and bake in a moderate over for about an hour. Egg' Pie. Use Jib flaky pastry, 3 eggs, seasoning, some grated- cheese and chopped parsley. Divide the pastry into two portions, roll out one piece to a round paste and line a sandwich tin. Break the eggs and pour in whole. Season with pepper and salt and sprinkle over some grated cheese and a little chopped parsley. 801 l out the other piece of pastry and cover the eggs and cheese with it, damping the egg to make it adhere. Trim and decorate the edge. Brush the pastry with milk and bake in a hot oven for about 15 to 20 minutes. , Beef and Egg Pie. Line a decent-sized piedish with good pastry. Cut up fairly small Jib steak and 2oz kidney; arrange in bottom of dish on pastry. Beat 2 eggs well with a quarter-pint of milk and pepper and salt. . Pour over the steak, cover with pastry, sealing up well to prevent eggs coming out. Coat pastry with egg or milk and bake in a -moderate oven for one hour and a half. Leave till cold for eggs to set, then cut into slices. * Vegetable Pie. Take equal quantities of carrots and turnips, 1 head of celery, 2 onions and 2oz of dripping. Cut the vegetables in pieces about lin long. Place them in a saucepan with the dripping and a small.quantity of water. Season with pepper and salt. Stew gently over a slow fire and when tender pour into a piedish. After cooling, cover with paste and bake. This should be eaten hot. Leek Pie. One bundle of leeks, lib salted lean steaky pork, 1 large and well-beaten egg, 1 cupful of fine breadcrumbs. Cut pork into small pieces, add a little in saucepan of boiling water, together with a lot of salt and boil for 20 minutes, after which strain well. Cut pork into small pieces, add a little pepper and enough waiter to cover, parboil for 20 minutes, pour stock and pork into a deep piedish. Add leeks, breadcrumbs and eggs, well mixed and cover with pastry. Bake in moderate oven for about an hour. , . Mussel Pie. The most appetising way of eating mussels is in a pie. First of all steam them in a little water, next shell the fish and remove their beards and feet; the fleshy part that remains should be boiled for about 10 minutes in a little water, in which a little butter is added. Cover bottom of a piedish with a layer of seasoned breadcrumbs, then a layer of mussels; repeat until dish is full, with breadcrumbs on top. Pour on a little of the liquor in which they were boiled to ensure the requisite amount of moisture. Bake in a slowoven for an hour and a half and servo with an egg sauce. Liver and. Bacon Pie. Pry some bacon and liver, chop finely and add seasoning. Line greased dish with cooked rice. Add liver and bacon and a few drops of walnut ketchup, cover with breadcrumbs and a dab of butter and bake.

PERFECT COFFEE. i A famous person once gave his conception of the perfect cup of coffee. It should be, he said, " sweet as a woman's kiss, black as sin and hot as hell." But although there are varied tastes in coffee, most people would choose the more ordinary variety, which 's neither too sweet, too black nor too hot. A good cup of coffee is certainly a delicious stimulant, but certainly, again, when it is bad it is, like the little girl with the curl—horrid. To ensure perfection, it should always be bought in small quantities, the blend a niattor of taste, but it must be freshly ground to have a perfect flavour. Here are some hints on its making: Heat the jug, which should preferably be of earthenware; put. in two tablespoonfuls of coffee, add a tiny pinch of salt—this helps to bring out the fragrant aroma. Heat this either by placing the jug in the oven or standing it in a pan of hot water for a few minutes. When it is warmed through, pour on to this quantity a pint of freshly boiling water and stir it up. Let the jug stand covered for a fe-y minutes, : for the coffee to infuse, then pour off a cupful, then toss it back into the jug. Stand again for the grounds to settle, then strain through a fine strainer into the coffee pot. Makrj the milk very hot — not boiling, this affects "the flavouring, and when pouring out allow equal parts of coffee and milk, or a little less milk if preferred. As tastes differ as to sweetening, pass the sugar basin along with the cup. STALE BREAD MADE NEW. Take a stale loaf of bread, hold it in the steam of a boiling kettle, using a toasting fork. Turn the loaf constantly to treat every portion alike. Then place it in a hot oven for five minutes. The bread will be like new.