RECIPES FOR THE WEEK.

Star (Christchurch), Volume LXVI, Issue 20274, 7 April 1934, Page 32 (Supplement)

RECIPES FOR THE WEEK.

Suggestions for Tasty Pies. APPETISING DISHES. (By A FRENCH CHEF.) Tomato and Egg Crustade. 'iou take six large ripe tomatoes, of fresh mushrooms, three hard boiled e 2S 9 » i’pint of tomato sauce. Peel and slice tomatoes and put them in alternate flayers in a pie-dish with the eggs cut in slices, and fresh mushrooms peeled and sliced. Pour over half a pint of well seasoned tomato sauce. Cover dish with thinly rolled out short crust paste, aiyl bake in a fairly quick oven for about half an hour. Serve hot or cold. Vegetarian Crustade. Take A-pint of white sauce, 2oz of haricot beans, 1 stick celery, ilb onions., 2 carrots, 2 turnips, 1 small piece parsnip, 1 teaspoonful finely chopped parsley, 2oz butter, salt and pepper, nias^ potatoes and a little Soak the beans c vernight in a little lukewarm water. Then put them in a saucepan with the water, and boil until tender. Wash, peel and cut in small pieees, the celery and other vegetables. Dissolve the butter in a stewpan and put in the wet vegetables. Cover closely and cook very gently until tender. Into a pie-dish put a layer of the cooked vegetables, then some beans, a sprinkling of salt, pepper and a little parsley. Continue until all arc used, then ]K>ur in A-pint of white sauce. Rub lib of boiled potatoes through a sieve, mash them with a seasoning of salt, and a very little milk. Pipe on the pie through a forcing bag and bake a golden brown in a moderate oven. Crustade a , la Pampadour. Take any pieces of left-over cold meat, cut into shapely squares, and place in a pie -dish, together with some good stock, pepper and salt. Boil four medium sized onions, and add. Peel, core and par-boil three good sized apples, add them as a next layer. Boil one swede turnip and some potatoes, mash well together with a little butter, fill the remainder of the dish with this and pile high. Place in a slow oven until nicely browned. Serve with a good gravy, the turnip makes the crustade a nice colour, and the apples give a delicious flavour. Savoury Crustade. Put any scraps of pork, beef, chicken, etc., with 3 onions through a mincer, then add 1 tablespoonful of sage, and season with 6alt and pepper. Place The mixture in a pie-dish then add any cold haricots in a layer on top of the meat. Now cover the top with mashed potatoes, put in the oven and bake until the potatoes are crisp and brown. A little tomato sauce added i 3 a great improvement^ Mushroom and Chicken Crustade. Take equal quantities of cooked mushrooms and cold chicken. Slice fairly small, take 2 eggs, hard boil them, shell and slice, mix all together, and moisten with tomato sauce. Butter a pie-dish and line with maslied potatoes. Put in the mixture and cover with more mashed potatoes. Bake in the oven until nicely brown. Oyster Crustade. Allow four oysters (in season) to each person, open and put into a jar, together with the liquor. Bring one pint of milk to the boil, season with mace, lemon rind, white pepper, and a morsel of cayenne. Thicken with a little cornflour. When the mixture is nice and smooth, pour in the oysters with the liquor, and cook gently for two minute*. Place in a fire-proof dish, and cover with cream crackers, crushing with a rolling pin. Put in the oven, and warm through. Sheep’s Head Crustade. Clean the head and boil till tender. Remove meat from bone, season with pepper and salt. While the tongue is hot, skin it, and put the meat, which must be cut in pieces, into a pie-dish in layers. Now, half fill the dish with stock, and cover with ordinary pastry. Bake in a hot oven for half an hour. Serve with boiled carrots and onions. This is a favourite family dish with the French. It is.cheap and nourishing, and ?asily digested. Egg Pie. Use 2lb flaky pastry, 3 eggs, seasoning, some grated cheese and chopped parsley. Divide the pastry into two portions. Roll out one piece to a round shape and line a sandwich tin. Break the eggs, and pour in whole. Season with pepper and salt and sprinkle over some grated cheese and a little chopped parsley. Roll out the other piece of pastry and cover the eggs. Add cheese, etc., with it, damp in the edge to make it adhere. Trim and decorate the edge. Brush the pastry with milk, and bake in a hot oven for about fifteen or twenty minutes.