Method.—Cut the liver, veal, and bacon into very small pieces, melt the butter in a sauté-pan, put in the meat, onion, finely-chopped, bouquet-garni, and a good seasoning of salt and pepper, and fry 10 or 15 minutes. Pound in a mortar, rub through a wire sieve, add the yolk of egg, mix well, season to taste, and use as required.
Time.—About 40 minutes. Average Cost, 10d. to 1s.
399.—LOBSTER FARCE FOR QUENELLES.
Ingredients.—6 ozs. of lobster, ¼ of a pint of fish stock or milk, 2 ozs. of flour, 1 oz. of butter, 2 eggs, 2 tablespoonfuls of cream, salt, cayenne.
Method.—Melt the butter in a saucepan, stir in the flour, add the stock or milk, and cook until it leaves the sides of the saucepan clear and forms a compact mass round the bowl of the spoon, then put it aside to cool. Chop the lobster finely, and pound it and the panada (flour mixture) well together in the mortar; add each egg separately, season to taste, pound thoroughly, and rub the mixture through a wire sieve. Stir in the cream, and the farce is ready for use. This mixture, being very light, is best steamed in small quenelle or dariol moulds.
Average Cost,—2s. to 2s. 6d. for this quantity.
400.—OYSTER FORCEMEAT FOR ROAST OR BOILED TURKEY.
Ingredients.—18 sauce oysters, ½ a pint of breadcrumbs, 2 ozs. of finely-chopped suet, ½ a teaspoonful of mixed herbs, a good pinch of nutmeg, salt and pepper, 1 egg, and a little milk if necessary (or oyster liquor).
Method.—Beard the oysters, put any liquor from them into a saucepan, add the beards, and simmer for about 10 minutes. Cut the oysters into small pieces, mix with them the breadcrumbs, suet, herbs, nutmeg, and seasoning. Add the egg and sufficient milk or oyster liquor to thoroughly moisten the whole, and mix well. Press the farce lightly into the breast of the turkey.
Time.—From 30 to 40 minutes. Average Cost, about 1s. 9d. for quantity. Sufficient for one turkey.
Ingredients.—1 lb. of onions, 4 tablespoonfuls of breadcrumbs, 2 ozs. butter, 1 dessertspoonful of finely-chopped sage or a teaspoonful of powdered sage, salt and pepper.
Method.—Cut the onions into slices, cover them with cold water, bring to the boil, cook for 5 minutes, then strain and drain well. Melt the butter in a stewpan, and fry the onions for about 15 minutes without