725.—CROUSTADES OF CALF'S BRAINS. (Fr.—Croustades aux Cervelles.)
Ingredients.—1 set calf's brains, a little cooked tongue, ½ a pint of good white sauce (see Sauces), 1 tablespoonful of cream, the yolk of 1 egg, a good pinch of mace, a few drops of lemon-juice, vinegar, salt and pepper, 1 small onion, short crust paste.
Method.—Line some small, deep, oval or round moulds, thinly with paste, (dariol moulds may be made to serve), prick the bottoms to prevent them blistering, line them with buttered paper, and fill with rice. Bake in a moderately-hot oven, then remove the paper and rice, take the cases out of the moulds, and return them to the oven until they become crisp and lightly browned. Wash the brains well in salt and water, and boil them until firm in water, to which must be added 1 tablespoonful of vinegar, 1 teaspoonful of salt, and 1 small onion (sliced). Drain well, and cut into small dice, also cut the tongue into dice. Have ready the white sauce, add to it the dice of tongue and brains, cream, lemon-juice, mace, seasoning, yolk of egg, and stir by the side of the fire until the mixture is thoroughly hot and the egg cooked. Fill the pastry cases with the mixture, sprinkle on the top of each a little finely-chopped truffle or a few panurette breadcrumbs, and serve either hot or cold.
Time.—About 1 hour. Average Cost, 6d., exclusive of the paste and brains. Sufficient, allow 8 croustades for 6 persons.
726.—CURRY OF VEAL. (Fr.—Kari de Veau.)
Ingredients.—2 lb. of neck, breast or fillet of veal, 1 pint of stock or water, 2 ozs. of butter, 1 tablespoonful of flour, 1 tablespoonful of curry-powder, 1 teaspoonful of curry-paste, 1 sour apple, 2 small onions coarsely-chopped, 1 teaspoonful of lemon-juice, salt, 4 ozs. of rice.
Method.—Cut the meat into pieces about 1½ inches square, and fry them in the hot butter until lightly browned. Lift the pieces of meat on to a plate, sprinkle in the flour and curry-powder, add the onion, and fry gently for 10 minutes. Add the stock, curry-paste, sliced apple, salt to taste, boil, replace the meat, and cook gently from 2 to 2½ hours. Boil the rice, drain, and dry well. When the meat is tender remove it to a hot dish, season the sauce to taste, add the lemon-juice and strain over the meat. The rice should be served separately.
Time.—From 2½ to 3 hours. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 5 or 6 persons.
