LA BONNE CUISINE.

Auckland Star, Volume LXVII, Issue 21, 25 January 1936, Page 3 (Supplement)

LA BONNE CUISINE.

. SOME SAVOURY DISHES. NEW EGG RECIPES. (By A FRENCH CHEF.) > Here is an appetising way of cooking ■ a chicken —and a very nourishing dish , into the bargain:— Poulet de Grain au Lait. 1 Select large chickens, but not over one ' year old. Clean and cut into pieces for [ serving. Sprinkle with salt, pepper and : reoll in flour. Saute in two tablespoonfuls of dripping until a golden brown. Arrange pieces in a baking dish and cover with one pint of heated milk. | Cover and bake in a moderate hot oven i until tender, from 1§ to 2 hours at 1 350deg F. Thicken the liquid with two tablespoonfuls of flour and enough milk to make a smooth paste. Five minutes : before serving add a chopped green pepper. If the milk is curdled by the | time the chicken is tender remove the chicken and strain gravy before thicken- * ing. Foie de Veau Braise. Cut the liver into thin slices. Put two tablespoonfuls salad oil or other fat in a saucepan, add two or three slices of bacon cut in dice, a teaspoonful of finely chopped parsley, a bunch of spring onions cut in slices, and four or five large mushrooms cut in slices and seasoned with salt and pepper. Lay the slices of liver on top of this, then another layer of the bacon, onions and mushrooms, and so on until the liver is all used. Cover and simmer over a slow fire until the liver is cooked, and serve with its own gravy. If desired, this gravy may be thickened by adding a tablespoonful of butter and flour creamed together and diluted with a little hot gravy. Here is another way of braising liver: Ingredients: One small calf's liver, four slices bacon cut in strips, one-eighth inch thick and quarter-inch long, two tablespoonfuls butter, one onion sliced, one carrot sliced, one small piece of ham cut in strips, half a cupful stock, parsley, thyme, one bay leaf, one blade mace, six peppercorns, one clove, juice of half a lemon. Wipe the liver and insert the strips of bacon in slits cut in the liver. Melt the butter in a fryingpan and add the onion, carrot and ham, and cook a little. Then add the liver and brown sauce, stock and seasonings. Cover and simmer for an hour. Add the lemon juice and parsley, and simmer 10 minutes. Remove the liver to a hot dish and strain the sauce over it. Oeufs Brouilles. Recipe for Scrambled Eggs.—lngredients: Two eggs, four tablespoonfuls milk, one tablespoonful butter, salt and pepper. Break the eggs into a bowl (break separately into a saucepan to test for quality). Beat well. Add milk, salt, pepper. Melt butter in top of double boiler, or in saucepan. Add other ingredients, and cook over hot water, or over very low heat. • Stir occasionally as egg begins to cook. Continue the cooking until of dbsired consistency. Remove from heat and serve at once. Use any of the following variations:— No. 1. —Substitute one-fourth cupful tomatoes for the milk, add one-half teaspoonful sugar and one slice of onion minced. Saute the onion in the butter for three minutes. Simmer the tomato juice five minutes, and strain into the onion. Season, and add the lightly beaten eggs. Turn into the pot of a double boiler and cook over hot water until soft and creamy. Serve on round of buttered toast. No. 2.—Spread one-half cupful cooked, well-seasoned spinach, mixed with onehalf teaspoonful Worcestershire on toast before adding the egg. Poached, instead of scrambled, egg is also good with this combination. No. 3. —Substitute two tablespoonfuls cream and two of stock for milk, and add a dash of curry powder and four drops of Worcestershire. No. 4.—Add two tablespoonfuls grated cheese. Serve on buttered toast, and garnish with halves of broiled tomato. No. s.—Brown two or three flaked sardines or anchovies in the butter before adding the egg mixture. Proceed as in basic recipe. A New Salad. Chill thoroughly a cupful of half-inch pineapple cubes, one and a half cupfuls of finely shredded cabbage, one-third cupful of broken walnut meats, and half a cupful of half-inch pieces of celery. Drain, then moisten with heavy mayonnaise. Pack into a mould to shape, turn on to a platter, and smooth over with a spatula. Surround with shredded green lettuce leaves and garnish the top of the salad with poinsettias, made from pimentos, with centres of sifted egg-yolk, and. stems of green pepper.