WINE=FLAVOURED

Wairarapa Times-Age, 28 October 1939, Page 10

WINE=FLAVOURED

PIQUANT DISHES. For a welcome change, you and your family will relish dishes flavoured with wine, which may be used, not only in soups, sweets, and sauces, but to add piquancy to meats, fish, and-even vegetables as well. Jellied Consomme. Take 3 cupfuls seasoned consomme, 2 tablespoonfuls gelatine, J teaspoonful lemon juice. 4 tablespponfuls sherry, i cupful cold water, chopped parsley, Soften the gelatine in cold water. Dissolve in the hot consomme, add the lemon juice and wine and salt if required. . Chill in the refrigerator. Chop lightly before putting in service cups. Top with finely-chopped parsley, a lemon crescent, or a piece of tomato fringed with finely-minced green pepper. Lobster Curry Appetiser, Take J cupful fresh or tinned lobster meat, 2 tablespoonfuls butter, J teaspoonful curry-powder, 1 teaspoonful lemon juice, 1 dessertspoonful sherry, 1-8 teaspoonful dry mustard. Saute the lobster in the melted butter, add the seasonings and the wine. (When very hot, serve on small, fried bread croustades, garnish with parsley. Sole Thermidor Take lib sole or fillet of flounder, 1 tablespoonful flour, J- cupful sour cream, 1 teaspoonful dry mustard, salt and cayenne to taste, | cupful brandy, 3 tablespoonfuls butter, 2 cupfuls court bouillon, 4 tablespoonfuls grated Parmesan cheese. Neatly trim the fish fillets and poach in court bouillon. Lift on to a hot baking dish Mix the flour and melted butter and add the court bouillon in which the fish was poached. Add the seasonings, the cream, brandy, and two tablespoonfuls of the cheese. Do not 'cook. Pour over the fish, sprinkle with the remaining cheese, and put close under the flame of the griller to brown quickly. Serve as an entree.

Lamb Chops Madeira

Take 6 lamb chops, 3 onions, 2 tablespoonfuls butter, 1 teaspoonful tomato paste, ?> clove garlic, 2 carrots, 4 mushrooms, 2 tablespoonfuls Madeira wine, 1-8 teaspoonful pepper, -J- teaspoonful salt. : Cut the vegetables in five inch length strips. Simmer thein in the butter till tender. Cover during the cooking so that the flavour will be preserved. Season. Add the tomato paste and Madeira. Serve on top of grilled lamb chops. Petit Charlotte Russe Take A pint cream, 1 egg-white, loz castor sugar, Jib sponge fingers, | teaspoonful gelatine, tablespoonful hot water, glace cherries, brandy. Line small moulds with the sponge fingers, which may have to be cut in half. Sprinkle with brandy. Melt the gelatine in hot water and allow Ao cool. Whip the cream with the sugar and add a little brandy. Beat the white of egg very stiffly, and fold into the cream with the melted gelatine. Place a glace cherry at the bottom of each mould and fill up with the cream. Keep on ice for two hours and serve on chilled plates.

Walnut Blancmange

Take 1 pint milk, 2J dessertspoonfuls cornflour, 1 tablespoonful sugar, |oz butter, 3 dessertspoonfuls sherry, IJoz shelled walnuts.

Mix the cornflour to a smooth paste with a small quantity of the milk. Heat the remainder in a saucepan with the sugar and stir it on to the cornflour. Return the mixture to a pan and bring it to the boil, keeping it well stirred. Add the butter, and boil it gently, for a few minutes, then take it off the heat and add the walnuts (chopped). Gradually stir in the sherry. Turn the mixture into a wet mould, and when it is set unmould it and serve it decorated with a few extra walnuts.