La Cuisine A Few Recipes From Paris

Auckland Star, Volume LXIX, Issue 124, 28 May 1938, Page 5 (Supplement)

La Cuisine A Few Recipes From Paris

By--A French Chef

TRIPE is one of the most easilydigested of animal foods. It is not alway3 a favourite, but when it can be taken it will be found to be very light and nourishing. It .should be bought the day before it is required. First wash it well in tepid water, scrape and rinse thoroughly. Put in cold water, bring to the boil and strain. This process of washing and blanching should be repeated once.or twice, until the -tripe has lost its smell. When thoroughly cleansed, place the tripe in a saucepan with fresh cold water, bring to the boil and simmer slowly for several hours, until quite tender. When ready it ought to be sufficiently soft to tear to pieces easily with the fingers. Put into a basin and cover it with the liquid in which it has been cooked. Do not throw away this liquid, as it contains a considerable amount of nourishment and is useful for making invalid jelly. The tripe can be used the next day as required. Tripe in Custard Quarter of a pound cooked tripe, 1 egg. half-teacupful milk, seasoning. The tripe must be quite tender. Cut it into pieces and place it in a greased piedish. Beat up the egg with the milk and seasoning and strain it over. Stand the dish in a tin with a little water, and bake in a gentle oven until the custard is set and lightly browned. Serve with bread and butter. Onion Pie This is a nourishing supper or luncheon dish and is recommended as a homely remedy for the common cold. For this you will need several lajge Spanish onions. First parboil thtm,

remove from the water, cut into slices and fry until golden brown. Then add three or four tablespoonfuls of wellmade white Bechamel sauce. Place in a shallow tartdish, cover with thin, but carefully, made short-crust pastry and bake until the pastry is golden brown. This dish is good served either hot or cold. Ducks and Oranges The marriage of ducks and oranges took place so many years ago that no one remembers the exact date. But the marriage of Hamburger, with oranges took place so recently that no one can predict if it will be an enduring success. The first reports are that both parties to the contract were satisfied and the guests left applauding. Here are the details, so you can meet thi couple yourself:— Hamburg With Oranges One pound ground beef, 1 teaspoonful salt, i teaspoonful pepper, J cupful flour. 1 teaspoonful butter, bayleaf. 2 oranges peeled and quartered, i cupful water, sis sprigs parsley. Season the Hamburg with salt and pepper and shape it into a piece about lin thick. Dip this in flour and place in a greased casserole, dot with bits of butter and a few pieces of bayleaf. Place oranges around the steak and add the water. Bake in a moderate oven for 30 minutes. Serve on a hot plate and—to tempt both sight and appetite— alternate oran/re« with sprigs of para-

ley. Approximate yield: Six portions. If you prefer your citrus fruits in other than your meat dish, try adding both the juice and the pulp of two oranges to a sweet potato casserole—original and pleasing combination. Macaroni Soap Put a pint of milk pn to boil with the same quality of white stock or water. Add salt to taste. Directly the milk and water boil, put in one onion and 2oz of macaroni, broken into short lengths. Simmer gently for one hour and then add Joz of breadcrumbs, and cook slowly for a quarter of an hour longer. Pass all through a sieve, return to the j>an and add chopped parsley, ■lust before serving, add a jrill of cream. Serve with fried dice of bread or parmesan cheese. Coffee Cream Cake Four ounces of flour, a pinch of salt. £oz of cornflour. 2oz of butter. :i eggs a Kill of cream, 6 drops of orange-flower wa . ter - - . a . "lace cherry. 2 strips of angelica, lib ot icing sugar. 1 tablespoonful of water 1 teaspoonful of lemon juice, coffee essence. First make the choux pastry. Then put the butter in a saucepan, add a quarter pint of water and bring to a boil. Mix together the cornflour, salt and flour. Take the saucepan off the fire and quickly stir in the flour. Return the saucepan to the fire and stir briskly until the mixture leaves the side of the saucepan. Take it off the fire and when it has cooled a little beat in the eggs. When thoroughly mixed, line a sandwich tin with half the mixture, butter the tin well first. Put the remainder in a forcing bag and force it in four portions on to a well-buttered baking tin. Bake in a moderate oven. When cold, place the four buns on the round of pastry and pour over the coffee icing. and leave in a warm place to set.