Page:Every Woman's Encyclopedia Volume 1.djvu/423

 4or KITCHEN AND OOOKIRY EHTI^EE RECIPES CALF'S BRAIN FRITTERS Required : One or two calves' brains. One small onion. A little vinegar. For the batter : Two ounces of flour. Half a gill of tepid water. One tablespoonful of salad-oil. The white of one egg. Quarter of a teaspoonful of salt. Wash the brains carefully in several waters, removing as much of the skin and fibre as possible. Put them in a pan with cold water, a little vinegar, and the sliced onion. Bring them to the boil, then cook them gently for ten minutes. Drain off the watQr, and drain the brains well on a clean cloth, then cut them into fairly thin slices and leave them until cold. Meanwhile prepare the frying batter. Sieve the flour and salt into a basin, stir the oil and tepid water smoothly into it. Whisk the white of the e^g very stifily, and just at the last moment stir it lightly into the batter. Have ready a pan of frying fat. When a very faint blue smoke rises from it, dip a slice of the brain into the batter, drop it into the frying fat, and fry it a golden- brown. Drain it well on paper. When all the fritters are fried arrange them on a lace paper and garnish with fried parsley. Hand with them a tureen of tomato sauce. SWEETBREADS A LA CREME Required : One calf's heart sweetbread or two or three lambs' throat sweetbreads. Half a pint of milk, or white stock and milk in equal proportions. Half an ounce of flour, One ounce of butter. Half a femall onion. Half a carrot. Salt, pepper, and lemon juice. Two tablespoonfuls of cream. Soak the sweetbreads in cold salted water for two hours. Then put them in a saucepan with cold' salted water to cover, add a squeeze of lemon juice and let them simmer gently for eight minutes. Then take them out V«** dariolcs of the saucepan and lay them in cold water. This is to make them white and firm. Take off all fat, membrane, or gristly pieces. Put the milk and sweet- breads in a saucepan with the onion and carrot. Let them simmer until they are tender ; they will probably take half an hour. ^Telt the butter in another pan, stir in the flour smoothly, strain in the hot liquid from the sweetbreads gradually, stirring all the time. When this sauce has boiled, add the cream, a few grains of nutmeg, and salt pepper, and lemon juice to taste. Cut the sweetbread into large dice, mix these with the sauce, re-heat the mixture, and pile it up in ramakin cases, or, if preferred, arrange it on a hot dish with sippets of toast round. VEAL DARIOLES A LA NORMAN Required : One pound of veal. Two ounces of flour. One ounce of butter. Quarter of a pint of white stock or milk. Two eggs. About a gill of cream. Salt and pepper. A few grains of nutmeg. Half a pint of white sauce. A few small button mushrooms. Truffle or chillies. Melt the butter, stir in the flour smoothly. Add the stock, and cook over a slow fire until the mixture leaves the sides of the pan without sticking to it. Put the veal through a mincing machine, then put it in a mortar with the panada (the mixture of butter, flour, etc.), and pound them well together. Add one egg and pound it in well, then add the second one, pound that in also; add the cream, season the mixture carefully, and rub it through a wire sieve. It is a good plan to test a little of the mixture to ascertain if it is of the right consistency. Poach a small bit of it in boiling water, then taste it and see if it is too firm and solid; if it is, add a little more stock or cream to the mixture. Well butter some dariole moulds, three parts fill them with ' the mixture, make a cavity in the middle, and put in about half a teaspoonful of chopped mushrooms, sea- soned with salt and pepper. Fill the mould up with the mixture, press- ing it firmly in. Put the moulds in a pan with boiling water to come half-way up them, cover with buttered paper, and let the mixture steam very gently, until it feels firm, which k la Norman ' ^ v/,,/. ^-jj probably b3 in about twenty minutes. Turn them carefully on to a hot dish, coat them with some good white sauce, and decorate each mould with some design cut from truffle or chiUi, or merely sprinkle them with a httle chopped truffle or parsley. Garnish the dish with Httle heaps of button mushrooms, cut in halves and heated in a little butter or white stock.