Page:Mrs Beeton's Book of Household Management.djvu/830

738 chopped cooked ham, 2 ozs. of butter, 1 dessertspoonful of flour, 3 finely-chopped mushrooms, 1 finely-chopped shallot, 1 teaspoonful of chopped parsley, fried parsley, a pig's caul, meat glaze, ½ a gill of stock (about), 1 egg, tomato or piquante sauce, lemon-juice, salt and pepper, nutmeg.

Method.—Heat ½ an oz. of butter in a small stewpan, fry the shallot slightly, stir in the flour, and when lightly browned add the stock and boil well. Put in the game, ham, mushrooms, parsley, the yolk of the egg, a few drops of lemon-juice, a pinch of nutmeg, salt and pepper to taste, stir over the fire until well mixed and thoroughly hot, then spread on a plate to cool. Brush the inside of 8 or 9 oval paper cases with butter, and fry sufficient parsley to form little beds for each case. Mould the game preparation into oval or cork-shaped pieces of suitable size, enclose them in pieces of caul, previously washed and well-dried, and seal the ends with a little white of egg. Heat the remaining 1½ ozs. of butter in a sauté-pan, fry the andouilettes until nicely browned, then brush them over with warm meat glaze, and place them on the top of the fried parsley in the paper cases. Arrange neatly in an entrée dish, and serve the sauce in a sauce-boat.

Time.—About 1 hour altogether. Average Cost 1s 9d. Sufficient for 5 or 6 persons.

The usual garnish for roast game consists of watercress and crisply fried potatoes, the latter being usually stamped out into small thin slices, or cut into julienne strips. Mushrooms, truffles and many other ingredients are used to garnish a salmi of game. See "Wild Duck, Salmi of."

Ingredients.—Cold cooked game, hard-boiled eggs, thin strips of lean cooked ham, aspic jelly.

Method.—Rinse a plain mould with cold water, cover the bottom with a thin layer of liquid aspic, and, when set, decorate with stamped-out pieces of ham and white of egg. Fix the decorations with a little aspic, and as soon as it has stiffened, add small pieces of game, previously seasoned and freed from skin and bone. Leave plenty of space to be filled with jelly, and let the jelly covering one layer of game become quite set before adding another. Let the mould remain on ice, or in a cool place until wanted, then turn out and serve.