Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/524

This page has been validated.

panada, or paste, leaves the sides of the stewpan clean, spread it on a plate, and put it aside to cool. Remove the stalks of the mushrooms, skin and chop them coarsely; melt 1 oz. of butter in a stewpan, put in the mushrooms, cover, and let them steam in the butter for 10 minutes, then add the breadcrumbs, cream, seasoning to taste, and let the mixture cool. Pass the meat 2 or 3 times through the mincing machine, pound it well in a mortar with the panada, adding 1 oz. of butter, the cold white sauce, the remaining cream gradually, and the eggs one at a time. When quite smooth, season to taste, and rub through a fine wire sieve. Butter 10 or 12 large-sized timbale-moulds, line them with the meat farce, or stuffing, make a well in the centre of each with the handle of a teaspoon, dipped in hot water to prevent the farce adhering to it, and fill with the mushroom purée. Cover the top of each timbale with a thin layer of farce, place them in a sauté-pan, surround them with boiling water to half the depth of the moulds, cover with a greased paper, and cook for about 25 minutes or until the farce is firm. Turn out, mask with a good white sauce, and serve.

Time.—From 1½ to 1¾ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 10 to 12 timbales.

Note.—If preferred, the mixture may be cooked in one large mould. Cooked veal and ham may be used instead of the raw meat; in that case the cream should be omitted from the farce, and 4 ozs. of flour, 1 oz. of butter, and ½ a pint of water used for the panada, instead of the quantities given above.

742.—LOIN OF VEAL, DAUBE STYLE. (Fr.Carré de Veau à la Daube.)

Ingredients.—The chump end of a loin of veal, forcemeat, No. 396, a few slices of bacon, 1 small onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 1 blade of mace, 10 peppercorns, 1 pint of veal stock or water, ½ a pint of tomato sauce, No. 389, salt and pepper.

Method.—Remove the bones, fill the cavity with forcemeat, and bind or skewer into a good shape. Boil the stock or water in a large stewpan, put in the meat, cover with slices of bacon, and add the onion, mace, bouquet-garni, peppercorns, and a good seasoning of salt. Simmer gently for 2½ hours, basting frequently, but do not add more stock or water until absolutely necessary to prevent the meat from burning. When ready, strain the liquor into a small stewpan, boil rapidly until reduced to a glaze, with which coat the meat thickly. Serve the tomato sauce separately.

Time.—About 3 hours. Average Cost,1s. 4d Seasonable at any time.

743.—LOIN OF VEAL, BAKED OR ROASTED. (Fr.Longe de Veau Farcie.)

Ingredients.—4 or 5 lb. of loin of veal, a few slices of bacon, veal force-