. Recherché entrées : a collection of the latest and most popular dishes. EPINARDS FARCIS A LA MOELLE. (p. 49.). IIFFLKS nF. rATTTFC. MAEECHALE. (^•153-) Vegetable Entrees. 49 Cook the rice, about 4 oz., in stock, season, and fillinto a buttered border mould. Turn out on to a hotdish. In the centre and on the border dress the farcedmushrooms, sauce over carefully with the supreme sauce,and place a slice of truffle, previously glazed, on eachvisible mushroom head. Garnish the dish with fleurons,and serve hot. Epinards Farcis t la Moelle.(Braised Spinach with Beet Marrow.) i| lb. spinach (larg

. Recherché entrées : a collection of the latest and most popular dishes. EPINARDS FARCIS A LA MOELLE. (p. 49.). IIFFLKS nF. rATTTFC. MAEECHALE. (^•153-) Vegetable Entrees. 49 Cook the rice, about 4 oz., in stock, season, and fillinto a buttered border mould. Turn out on to a hotdish. In the centre and on the border dress the farcedmushrooms, sauce over carefully with the supreme sauce,and place a slice of truffle, previously glazed, on eachvisible mushroom head. Garnish the dish with fleurons,and serve hot. Epinards Farcis t la Moelle.(Braised Spinach with Beet Marrow.) i| lb. spinach (large leaves), \ lb. sausage meat (or6 oz. of veal, and 4 oz. pork finely minced and seasoned),IJ 02. butter, I lemon, i gill of gravy, i table-spoonfulmeat glaze, 2 teaspoonfuls chopped , 8-10 smallslices of beef marrow, seeisoning, fleurons of puft paste. Wash the spinach, remove the stems, and any witheredparts of the leaves, then blanch and afterwards drainthe spinach. Prepare the farce-meat, if that be used inplace of the sausage meat, and make up either into smallball shapes, adding 1-2 yolks of e

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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907

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