ROLLS.

Waikato Times, Volume 108, Issue 18164, 31 October 1930, Page 5

ROLLS.

A Breton Liver Roll. One pound ox liver, lOoz. fine bacon, 1 teaspoonful sweet herbs, a little grated nutmeg, pepper and salt 10' taste, 1 beaten egg, some pickles. Mince the liver and bacon', then add herbs, nutmeg, pepper and salt. Mix all together, then bind with an egg. Form the mixture into a roll, .place in a floured cloth and tie at both ends. Put into a saucepanful of boiling water and allow to boil for two hours. Then take out the roll, and, still keeping it in the cloth, place between two plates, with a weight on the upper one, and leave till the next day. Then remove the cloth and serve the roll cold with pickles. French Mould. Take 31b. cold meat (minced) 3oz. breadcrumbs, and the same of boiled rice, 1 teaspoonful herbs, parsley, etc., to -taste, and 2 eggs. Then mix the dry ingredients together, stir in a gill -hf rich gravy, beat the eggs, and add to the mixture. Grease the basin, line with brown breadcrumbs, and put in the meat, etc. Steam for one hour, turn and serve, and garnish with any boiled vegetables preferred. Pour a good gravy over it and scatter chopped capers on the top.

Shrimp Rolls

Ingredients: Four ounces picked shrimps, loz. butter, loz. flour, 1 gill milk, cayenne to taste -and 2 tablespoonfuls cream. Put butter, flour and milk in saucepan' and stir until thick. Add shrimps and seasoning, and lastly cream. Make some puffs, or short crusts, fill with the mixture, and roll up. Bake in a hot oven. Cold Fish Roll. Ingredients: Two pounds boiled white fish, 2 eggs, Jib. boiled haricot beans, 2 tablespoonfuls . anchovy sauce. Beat the beans through a sieve which is fine enough to keep back the skins. Flake up the fish, beat the eggs. Mix all, adding’' the seasoning with pepper,* chopped parsley, and a little salt, if necessary. Work well with your hands into a smooth, firm paste. Make this paste into a large sausage and put it in a greased bak-ing-tin in a very moderate oven for half an hour. It must not be so much cooked that it hardens; it must only be done enough to cook the eggs, which bind the whole thing together. Let it get cold. Slice it thinly-. Deauville Roll. Stew two small rabbits till tender, Take the meat off the bones, cut into neat pieces, and lay some on to a piece of short pastry, then a layer of cooked macaroni. Sprinkle a little grated cheese over, then pepper and salt, then a layer of rabbit, with a layer of chopped onions sprinkled over. Sprinkle a tablespoon of milk over, roll up, press ends well, brush over with egg, and bake for one hour. Serve when cold. ' Cheeso and Macaroni Rolls. Take IJoz. macaroni, -break into short lengths, and boil in salted water till tender (about 20 minutes). Melt loz. butter in a saucepan, add the sauce (of flour and i pint milk). Stir till it boils and thickens, then -add 3 tablespoonfuls grated cheese and a little made mustard, and a dust of pepper with the boiled macaroni. Make some short pastry, flit with the mixture, and bake till brown. Salmon Rolls. Six small breakfast rolls, lib. boiled or tinned salmon, ,2oz. butter, pepper and salt, lemon juice. Cut rolls in half, take from the middle all crumbs that you can, save same for other use. Remove all skin and bone from the salmon and pound or chop ’ fish. Mix with butter and seasoning. Mix and shape into a smooth mash, lengthways. Place mixture in bottom of the rolls, place tops on roils, glaze them- over, set aside to cool for glaze to set. Arrange when cold on a paper covered dish garnished with watercress or parsley. A good glaze can be made by boiling stock till it reduces to a third of its original quantity. iamb’s Heart Roll. Take some lambs’ hearts, and clean them. Put them into boiling water and -simmer for 30 minutes. Take them out and stuff them with veal stuffing. When cold enclose them in a ’stiff paste and bake until done, which is about 20 minutes. Kidney Roils. | Cut Jib. ox kidney into slices and 1 fry gently in butter. When ,cool mince finely, also mince 4lb. cooked ; ham, mix with 'the kidney, adding 2 I ■tablespoonfuls breadcrumbs, 1 table- I spoonful chopped parsley and a finelychopped shallot, pepper and salt. i Mix with a little brown sauce and ' spread on a plate to cool. Shape into rolls, brush over with egg, roll , in fine breadcrumbs and fry brown. Drain, and leave to cool. ;