LA BONNE CUISINE.

Auckland Star, Volume LXVII, Issue 57, 7 March 1936, Page 3 (Supplement)

LA BONNE CUISINE.

an unusual stew. NEW TOMATO RECIPES. (By A FRENCH CHEF.) Cut lib of stewing steak into lia pieces, dip tliese in seasoned flour and fry brown all over in a little dripping. Put the meat into a casserole, with 4 minced opions, lib sliced tomatoes and 3 chopped pimentoes. Add 1 pint of water and simmer gently over low heat for about two hours or until the meat is tender. Season and add Jib of cooked haricot beans. Reheat and serve in the casserole. Carrots may be used in place of pimentoes. A Savoury Dish. Peel 18 tiny onions, scrape a large carrot, peel one or two potatoes and cut these into balls with a cutter. _ Brown these in a frying pan with a little fat, also the onions. Put them into a stewpan with a pint or stock. Simmer until the vegetables are quite _ tender. If the potatoes are a soft kind that cook quickly, they should be added to the stock until "the carrots are half done. Knead together loz of butter and loz of flour and stir this in. Simmer five minutes longer. Grill lib of rump steak. Place it in the centre of a hot dish, put the vegetables in little heaps around. Pour over the gravy and serve. A Good Sauce Piquante. First of all make a foundation of Espagnole sauce. , This is made from half a pint brown stock, loz butter, lioz flour, loz lean bacon or ham, a fewmushrooms or mushroom 2 tomatoes, a piece of carrot and turnip, a small onion, a small bunch of herbs, a clove, 2 peppercorns, a glass of sherry. Cut up the vegetables and ham and fry in hot butter for five minutes. Add the flour and cook until -light brown. Then add the herbs, spices, tomatoes and mushrooms, pepper and salt and the stock. Stir until boiling and simmer gently for one hour, skimming when necessary. Add the wine, boil np again, skim and strain through a fine gravy strainer. For the sauce piquante take this quantity of Espagnole sauce, and two tablespoonfuls vinegar, twelve pepper corns, a few drops anchovy essence, a teaspoonful chopped capers and the same quantity of chopped gherkins and of chopped parsley. Boil tlie vinegar and peppercorns until vinegar is reduced to half. Strain, add the other ingredients and reheat. , Spanish Rice. [ Take Jib Patna rice_, 11 gills tomato sauce, about half a pint of stock, 2oz r butter, or two tablespoorifuls olive oil, | salt, paprika, chopped cut sausage or ham or cold meat, a large onion. ; Wash the rice and drain very thor- : ouglily, preferably on clean wlyte blot- - ting paper—this can t>e kept and used again. Peel the onion and slice it finely. Heat the oil or butter in a saucepan. . Fry the onion for a minute or two. Then add the rice and fry both together until brown, shaking the pan and stirring the contents frequently to prevent burning. Stir in the tomato sauce, but do not add the stock all at once. The rice must cook gently until it is quite tender, and has absorbed most of the liquid —about half an hour. Add the ham, sausage, or meat about a quarter of an hour before it is finished. When it seems ready, season it with salt and pepper, and stir in plenty of paprika to give it a warm red colour. Tomatoes —Simple to Cook. "La Tomate Pompadour." —Take six nice firm tomatoes, cut a slice from each at its stem, and scoop out the seeds. Season inside with salt and pepper. Cut some celery and apple into and bind them with mayonnaise containing a good measure ol cream. Fill the tomatoes with this mixture and replace the slice on top. Serve cold. Tomatoes Savoy Parisienne.—ln this recipe the tomatoes are served hot. Choose six large smooth tomatoes. Scoop out the seeds, as explained above. Mix together half a cupful of cold boiled ham, finely chopped, two heaped tablespoonfuls of breadcrumbs, a tablespoonful chopped parsley, and half a teaspoonful salt. Add twelve chopped mushrooms if procurable. Dash with cayenne, and moisten with a tablespoonful of melted butter. Fill the tomatoes with this mixture, heaping it up to the centre. Sprinkle the top with breadcrumbs, baste with melted butter, and bake in hot oven for half an hour. Quickly Made "Rissoles." For quickly made "rissoles," use Jib cold meat, Jib mashed potatoes, a pinch of mixed herbs, salt and pepper, egg or stock to bind. Mince the meat and mix it with the potatoes. Add the seasoning and mix with egg or stock to firm paste. Form into a roll on a crumbed hoard, and cut into six or eight pieces. Mjiko into neat shapes, and when ready for frying dip them in egg and breadcrumbs, and fry in deep fat. Serve very hot with tomato sauce. Some people like to' put the meat mixture in pastry cases, dip them "n egg and breadcrumbs, and fry * ;olden brown in deep fat.