RECIPES FOR THE WEEK.

Star (Christchurch), Volume XLIV, Issue 732, 8 April 1933, Page 20 (Supplement)

RECIPES FOR THE WEEK.

Luncheon Savouries for the Chilly Days. CONTINENTAL DISHES. (By A FRENCH CHEF.) Cassolettes au Parmesan. Pour into stewpan 6 yolks of eggs, 2 soupspoonfuls water, lib butter, a. very little salt, and pinch of cayenne pepper. Stand the pan in a bain-marie, and with a whisk, cook it as you would Hollandaise.sauce. When done, add 6oz of grated cheese and about 3 whipped whites of eggs. Fill some pretty little china cassolettes three parts full and put them in a hot oven. They must be served without delay. This is a very fine and delicate savoury, but the dining room should not be too far from, the kitchen; they ought to arrive in the room when the plates are changed, *o as to avoid waiting. They can also be made in small crustades. Sole Grillee. A grilled sole is not very difficult to accomplish, but the trouble is that it must not arrive on the table too dry. It needs, as a matter of fact, constant basting. Some people smother grilled sole with sauce, but, however good & sauce may be in itself, its subtlety is so often diminished by some aggressive accompaniment. In this case, the addition of thin slices of tomato is meant more as a decoration, like slices of lemon, used as a garnish. Filets de Boeuf aux Champignons. The fillets of beef are very easy to prepare and to cook. The ingredients required are lib of fillet of beef, *lb mushrooms, 2oz butter, potato puree, tomato sauce, pepper, salt. Method: Cut the fillets into slices about £in thick. Flatten them out with a cold, wetted, heavy knife. Sprinkle each with pepper and salt. Butter a fireproof dish of glass or china, and arrange the fillet* neatly in this. Cook for eight minutes, turning them once or twice during the cooking. Peel and trim off the stalk* of as many nice large mushrooms as vou have fillets, and of about the same size. Season them with pepper and salt, and fry them in a second pan. Make a potato puree, and put it into a forcing •bag with a large rose pipe. Force out six or eight rounds of the puree on to a hot dish (as many rounds as filleta), and, if possible, keep the rounds quite separate. On top of each round lay one of the cooked mushrooms, the stalk side uppermost. On top of the mushroom lav a fillet. In the centre of each fillet force out a rose of potato puree. Pour tomato sauce round and serve very hot. Artichauts Sauce Hollandaise ou Sauce Mousseline. The artichokes are washed and the stems cut off. Each one is then turned top down and hit once or twice on the table. This opens the centres. The sharp points of the leaves may or may not be clipped off with a pair of shear*. They are now put in boiling salted water and par-boiled ten minutes, removed from the water and plunged in cold water, and the hay or choke in tha centre removed with a teaspoon. A piece of lemon tied on the bottom of each artichoke helps to give better flavour, and to prevent the artichoke from turning dark during the cooking process. They are then returned to the water, and the cooking continued until tender, about 20 or 25 minute* (if th« artichoke is old it takes between 45 minutes and an hour for the cooking). It is now removed from the water, drained and arranged on a hot platter or individual serving dishes, and th« centre filled with Hollandaise or Mousseline sauce.