OCR Text |
Show Dishes for Invalids and Children By Nicholas Soyer, Chef Sweetbread Mackenzie. Blanch and trim a good-sized sweetbread, make a little mirepolr of vegetables, paying attention to the color of the vegetables, vege-tables, and seeing that they do not brown. Cut the sweetbread across the center, but do not halve it. Pound one ounce of pistachios and lay them In the slit of the sweetbread. Cover the sweetbread with the prepared vegetables and place in a well-buttered bag. Cook In a slow oven for thirty minutes. Dish the sweetbread, place the other ingredients In a fine sieve and lightly press the gravy through, on to the sweetbread. Chicken Quenelles. Take the breaBt of one fowl, add a pint of white sauce, and a piece of butter the Bize of a walnut. Pound well, mix in one egg, pass through a hair sieve. Place in a basin, add a quarter pint of cream and stir well. Form Into small quenelles with a spoon, place In a buttered bag, lay carefully on the broiler, and cook for six minutes in a hot oven. Chicken and Rice Tea. Chop up half a raw chicken, wash a tablespoon-ful tablespoon-ful of rice In cold water, and mix with the chicken. Wash a teaspoonfu' of pearl barley, and add with a quarter-pint quarter-pint of cold water. Put all together Into a small paper bag, and cook forty for-ty to forty-five mlnubes in a slow oven. Filletted Poultry for Invalids. Mince fine a carrot, turnip and onion, add a little minced ham, a pinch of sugar and salt, and lay at the bottom of a small well-buttered bag. Slice the breast of a fowl oooked lay the slices upon the prepared vegetables, which were cooked before mincing, sprinkle with oiled butter, seal and cook six minutes In a slow oven. Dish the fillets, put the vegetables of Brooks' Club, London, in a sieve and press the gravy from them over the filets. Beef Tea. Put one pound of beef steak In a paper bag, seal it and cook for twelve minutes In a moderate oven. Open the bag on a dish and you will find natural gravy about the meat Cut up the steak, press out all Juice from it strain, season to taste, and serve at once In a hot cup. For chicken tea, cut up half a fresh fowl, break the bones with a chopper, put in bag with two tablespoonfuls cold water, seal and cook forty-five minutes in a slow oven. Strain Into a hot cup, season and serve. SAVORIES FOR SUPPER. Fish Roe a la Soyer. Place half the roe on top of a piece of buttered toast, put peeled mushroom ou top, add salt and pepper to taste, and a little piece of butter. Place the other half of the roe on top of the mushroom, mush-room, add a little cayenne pepper, a pinch of grated cheese (Parmesan, or any other kind), a few bread crumbs and another piece of butter. Place In buttered bag, seal up an place on broiler. Allow ten minutes in a hot oven. Savory of Lobster. Cut a small lobster from head to tall. Cut the flesh Into small dice. Put in small stewpan with one tablespoonfui of white sauce, one tablespoonfui ot cream; add salt and cayenne or other pgpper to taste, and one teaspoonful of grated Parmesan. Mix up well. arS place In the cavity of the shells-P.ut shells-P.ut a little grated Parmesan on top, and a little bread crumb and butter. Put in a paper bag. Place c. broiler. Allow ten minutes In hot oven. (Copyright, 1911, by Sturgis & Wal-tou Wal-tou Company.) |