Tasty Luncheons

Auckland Star, Volume LXIX, Issue 220, 17 September 1938, Page 4 (Supplement)

Tasty Luncheons

La Cuisine

A FRIEND of mine, a Parisienne who is noted for her good cooking, planned four tasty luncheon* and gave me the recipes, which I hasten to hand down to my readers, as 1 think they will appreciate them. Lunch 1 Beef HUholp*.—Beef rbiolw are made in thin w»j p :—Mince finely about floz of mid lean beef and 4oz of lean baron, chop an onion finely, mix these ingredient* thoroughly, peppering and then a small quantity of breadcrumbs and a beaten egg a* a binder. Mukn mi image-shaped rolls, egg and breadcrumb them and fry in fat. Drain. Serve with it boiled spinach (unchopped), ■lightly peppered and buttered. And, if yon like' you can make a aalad to go with this—"spook" salad is Us name. This is salad of celery, apples and red grapes, blended with mayonnaise and placed in a nest of lettuce leaves, or shredded lettuce—about two tublespoonfuls each of celery and apple, and six grapes cut in halves, for each serving. Then you enn finish your lunch with a ground rice mould made this way: — Four titblcspoonfuls of ground rice boiled in six tablespoonfulu of milk, stirrinjr carefully until it thickens. Then add r flavouring of. say, vanilla and two tablespoonfuls of soft sugar. Stir. Put in to cool in a buttered mould. One advantage of a cold sweet is that it can be cooked ahead and so lighten the preparations for lunch. Lunch 2 You begin with savoury rashers Put enough rashers in a baking tin cover them with thick slices of tomato or with tomato puree from a tin On that, a thick crust of breadcrumb* and some grated stale cheese. Bake foi about 20 minutes.

By A French Chef

With thia make a "coleanon" of equal quantities of cold mashed potatoes and cold spinach, with a little (ratter, chopping the green meat finely. Hot up in an oven. For a sweet "derniere minute 0 ia easy: Mix four tablespoonfuls of flour with one of sugar, and then stir in two wellbeaten egos and, lastly, half a tea cupful of milk. Four the mixture into a baking tin, strew on it a teacupful of floured currants, a sprinkling of sugar, and bake for about 20 minutes. Eat hot or cold. Lwack 3 A Fish Pie.—Let your oven lie heating while you prepare the dish. Turn out a tin of salmon or any cold cooked fish into a fireproof dish. Season, adding a little lemon juice or vinegar, break up the fish with a fork and cover with a mixture of two or three eggs, beaten ii nd ttcanoned, adding half a pint of milk. I'ut into the oven, and leave until set. Sprinkle with parsley and serve. Creamed mashed potatoes may be used instead ef the egg mixture, if available. Salad.—Put lib sliced potatoes into a salt bowl, with some peas or beans that have been left over, one tabtespoonful chopped parsley and three sliced tomatoes. RiA> the yolks of two hardboiled eggs till quite smooth and one teaspoontul of mixed mustard, pepper and salt, and three tablespoonfuls cream. When well mixed, add one tableapoonful each of vinegar and Worcester sauce Mix well into the vegetables and serve . at once. Fruit Souffle.—This attractive sweet , can be made with any kind of fruit. . Stew lib of fruit with 60s sugar and 1 one gill of water. When cold put into a r deep dish. Pour over eream that has 1 been whipped and sweetened. Then beat

the whites of two egg* stiffly, pile up on top of the cream. Sprinkle freely with white sugar, and brown in a moderate oven for ten minutes. Lmnck 4 Baked Liver.—Cream two tablespoon - fuls of butter with one of flour, and with this cover the bottom of any baking dish. Mix two finely cut-up potatoes, the same amount of finely-chopped carrots. Season with Worcester sauce and put into the dish. Then a breakfast cupful of brown stock or made meat extract. Lastly, lib of calves' liver, finely minced, and a few shavings of butter. Bake for an hour. For a salad, cold potatoes cut into slices half an inch thick and a small proportion of chopped Spanish onion is good. Dress with two parts of #fl to one of lemon juice or vinegar, and a little made mustard. Sprinkle with chopped

parsley and capers and decorate with thinly-sliced gherkins. For a "sweet," have an "applemeg." Method: Core, peel, smash up as many apples as will serve your purpose, and sugar them. Mash up with a little milk, enough stale sponge cake to equal the apples in quantity. Butter a pie dish, put in first a layer of cake, then one of apples, and so on, topping up with cake. Melt a tablespoon ful of butter and pour it on. Bake for about 40 minutes. Eat with cream, best cold. A Banana Dainty.—Put a pint of milk, 3oz sugar and a little sauce into a saucepan, and thicken with 2oz of semolina. Let it boil, and then put the cream in it, stirring all the time. Remove the pan from the fire and add an egg, well beaten. Beat a banana to a cream and add, and then pour all into a mould. IT preferred hot, pour the mixture into a dish and bake in a moderate oven/ for 20 minutes.