RECIPES FOR THE WEEK

Star (Christchurch), Volume LXVI, Issue 20363, 21 July 1934, Page 26 (Supplement)

RECIPES FOR THE WEEK

Suggestions for Luncheon and Dinner. TASTY DISHES. (By A FRENCH CHEF.) Morue a la Belgique. Place a thick layer of sliced onion in the bottom of a stewpan (or casserole, if preferred); on this put a pound of cod, covered with a thick layer of sliced potatoes. Season well and simmer gently in a pint of milk. Cooking the fish in this way makes rather a tasteless fish into quite a delicious one. bait fish would answer equally well. Rognons sur Canape au Lard. Ingredients: Six small rashers of bacon, three sheej>s’ .salt and pepper, a teaspoonful of lemon juice, one ounce butter, a teaspoonful of flour, one eggMethod: Skin the kidneys and chop them finely. Put them in a small stewpan with sprinkling of salt and pepper, and only; just enough water to cover them. Simmer until quite tender, but do not let them boil. Knead the flour and butter to a paste, stir it into the kidney and simmer five minutes. Take the pan off the lire, stir in the lemon juice and the egg, well beaten, and stir over gentle heat for five minutes without boiling. Pile this on squares of toast and serve with bacon rolls. Cheese Tartlets. Ingredients: Six pate pastry cases, two ounces Gruyere cheese, two tablespoonfuls of white sauce, two tablespoonfuls of cream. Add salt, cavenue, twelve tiny bottled mushrooms,* halfounce butter. Method: Thread the cheese finely. Put it in a small saucepan with the sauce, cream, a seasoning of salt and cayenne. Stir over the fire until melted. Fry the mushrooms in the butter for a few minutes. Chop six of them and add them to the mixture. Heat the pate cases and fill them with this, garnish with the remainder of the mushrooms, and just lightly brown them under a griller. Grapefruit Salad. Remove carefully in sections with the fruit knife, the pulp from two or three grapefruits. Wash, trim and drain on a cloth a lettuce. Arrange the leaves of the lettuce neatly on a dish, and place on the leaves the sections of grapefruit. Have ready a salad dressing, with three parts of salad oil, one part of lemon juice, with salt and pepper. Mix carefully, pour over the salad and serve. Creme d’Epinards (Spinach Soup). Method; Cook spinach, drain and reserve the water. Peel and slice two onions, and the outside stalks of a bunch of celery, and chop fine. Put two tabiespoonfuls bacon fat in a saucepan, add the vegetables and one and a-half teaspoonfuls of salt. Measure the spinach water and add enough water to make a pint of liquid. Pour this over the vegetables and cook rapidly until tender, adding .more water if necessary. , Meanwhile chop the spinach and mix with three tablespoonfuls of flour until smooth. When the vegetables are done add three cups of rich milk and let come to boiling point. Stir in the spinach and flour mixture, stirring constantly until it boils. Stir in a half-cup of cream, or beat in two tablespoonfuls of butter, bit by bit. Serve. Garnish each serving with a generous tablespoonful of grated cheese and a dash of paprika. Serve with toast or wholemeal bread and butter. If a more delicate soup is desired the contents are best put through a strainer. Ingredients: Folded filets of sole, stuffed with a mousseline of smelts seasoned with salt and pepper, and cooked in fish stock. Dress them, crown shape, on a special fish platter. Cover with caper sauce. Bake under salamandre. Garnish the interior of the crown with oysters, with crayfish, and with truffled slices between the sole and oysters. Boiled Chicken and Bechamel Sauce. Ingredients: One chicken, one pint ot creamy “Bechamel” sauce, parsley. Boil thd chicken with the legs inside, put it into a saucepan, with sufficient boiling water to cover, and a teaspoonful of salt. Watch the water reboil, then draw to one side and simmer gently for twenty minutes. Lift the bird out, drain well, then remove the strings. Arrange on a hot dish and pour Bechamel- sauce over it. Garnish with a few sprigs of fresh parsley and serve. Creme au Cire d’Abeille. Let us finish off our dinner with a Creme au Cire d’Abcille Honeycomb Cream. Method: Put three cupfuls of milk, one cupful of castor sugar, one teaspoonful almond essence, and one half ounce leaf gelatine into a pan and dissolve. Stir in the yolks of three eggs slowly, and stir continuously till it all thickens but does not boil. Whip the white to a thick froth, stir them in and turn it all into a mould in which some cherry or other jam has been put. Leave in a cold place to 6et. Serve petits fours with it or any other bonbons in pretty cut glass dishes. Finish up with cafenoir served piping hot. Do not forget your finger bowls of tepid water, into which you sprinkle a few verbena or rose leaves. Iridescent glass finger bowls'are very pretty.