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Page:Mrs Beeton's Book of Household Management.djvu/1358

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HOUSEHOLD MANAGEMENT

2770.—MEDALLIONS OF FOIE GRAS. (Fr.Médaillons de Foie Gras.)

Ingredients.—1 terrine of foie gras, panada, 1 white of egg, cream, salt and pepper, brown sauce, croûtes. For garnish: asparagus points cooked, strips of truffle, and hard-boiled white of egg.

Method.—Slice the foie gras and cut it into rounds of equal size. Chop the trimmings finely, add to them an equal quantity of panada, and pound well, adding the white of egg, a good seasoning of salt and pepper, and a little cream. Pass through a fine sieve, spread smoothly on one side of the medallions, and steam or poach them gently for 20 minutes. Place them on the croûtes, garnish tastefully with strips of truffle and egg interlaced, and serve with the sauce poured round.

Time.—To cook the medallions, about 20 minutes. Average Cost, 4s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.

2771.—MUSHROOM AND TOMATO TOAST.

Ingredients.—¼ of a lb. of fresh mushrooms, 2 or 3 tomatoes, ½ an oz. of butter, salt and pepper, 2 rounds of toast, chopped parsley.

Method.—Wash, peel and cut the mushrooms into dice. Heat the butter in a stewpan, add the mushrooms, cook gently for 20 minutes, and season to taste. Meanwhile squeeze the greater part of the juice from the tomatoes, pass the pulp through a fine sieve, heat it in a stewpan, and season to taste, Place the prepared mushrooms on the toast, spread the tomato purée lightly over the surface, sprinkle with parsley, then serve.

Time.—About 1 hour. Average Cost, 6d. to 7d. Sufficient for 2 persons. Seasonable at any time.

2772.—MUSHROOMS AU GRATIN. (Another Method.)

Ingredients.—Fresh mushrooms, grated Parmesan cheese, breadcrumbs, finely-chopped parsley, finely-chopped shallot, butter, salt and pepper.

Method.—Wash and peel the mushrooms, place them in a fireproof baking-dish, sprinkle them lightly with salt, pepper, shallot, parsley and cheese, and thickly with breadcrumbs, add a few small pieces of butter, bake in a moderately hot oven for about 15 minutes, then serve in the dish.

Time.—About 25 minutes. Average Cost, from 6d. to 1s. 6d. per lb. Allow ½ lb. for 2 or 3 persons. Seasonable, all the year.

2773.—MUSHROOMS, GRILLED. (See Mushrooms, Broiled, No. 1530.)