Some Easily-Prepared Entrees

Radio Record, Volume VII, Issue 5, 11 August 1933, Page 47

Some Easily-Prepared Entrees

By

Kuki

° ' N entree in its correct sense is really "a made dish served at dinner between courses," but the average housewife may use it as the principal course itself, either for breakfast, mid-day or the evening meal. For meat dishes which are distinct from joints and roasts, poultry, curries, cheese, egg, vegetable dishes and su on, the term entree may be used, and in these rechauffe viands it must be remembered that seasoning plays an important part. Celery, garlic, mushroom and onion salt are also flavourings and make good substitutes when these vegetables cannot be procured. Paprika is a sweet red pepper, not so fiery as cayenne, and when sprinkled over light coloured vegetable, meat and egg dishes greatly improves’ their appearance. Spices should be used sparingly. Another important ingredient in every-day cookery is breadcrumbs, It is a good plan to put all stale crusts in the oven and roast until brown, then roll and store in airtight jars or tins until required. Fresh crumbs, if needed, should be grated from a stale loaf, not using the crust. A few dishes that may come under the term entree are given below. Chop and Tomato Pie. Required: 1lb. chops, 2 onions chopped finely, 2 tomatoes (skinned), 1 dessertspoon butter, 3 tablespoons breadcrumbs, salt and pepper to taste. Trim the chops and put in bottom of piedish. Season, add the onions and tomatoes, sprinkle with salt and pepper. Melt the butter, mix it with breadcrumbs and cover the top of the dish with the greased crumbs. Bake 4 to $ hour. Kidney Croquettes. Required: Two kidneys, 1 egg, 1 slice bacon, 1 cup breadcrumbs, 1 small onion, milk, pepper, salt and’ parsley. Soak 1 tablespoon breadcrumbs in milk and add 1 teaspoon chopped parsley and onion. Chop bacon and kidneys, add seasoning to taste, also soaked brend-. crumbs, etc.; bind with part of the egg and shape into balls, then flatten. Dip in remaining beaten egg, then in breadcrumbs and fry a nice brown. Serve with either chipped or mashed potatoes. Potato Cheese. Bake some large potatoes in their skins, when done halve them and remove soft potato. Mash this with seasoning and milk, replace a little in the half potatoes, sprinkle a good layer of grated cheese over this, add more potato and more cheese until the skins are full. Put some fine bread crumbs and a small piece of butter on the top and bake in a quick oven till brown. Serve very hot. Tomato and macaroni may be added to this or, if sufficiently large potatoes, a small egg may be dropped in raw and covered with cheese and potato. Baked Terakihi. Ingredients: A medium-sized fish, 4 slices bacon, 1 onion, 1 lemon. Place 1 slice bacon under fish in baking tin,

Then make 3 cuts across the back of the fish and in each put i slice bacon. Cut onion into four and place it inside the fish, sprinkle with pepper and salt, and squeeze some lemon juice over. Half fill the dish with water, cover the fish with buttered paper, and cook 1 hour. Then remove the fish and thicken gravy. Throw in some chopped parsley: pour sauce over the fish and serve. Spanish Liver. Take ilb, liver, 4 or 5 fresh tomatoes or 2 cups tomato pulp, salt, pepper. and a little parsley. Slice the liver and brown lightly in bacon dripping. Also slice and fry 2 onions, then put in toma-

toes and seasonings and pour in enough hot water to cover meat. Cover and let; simmer for 40 minutes. A nice gravy will form. When ready, lift liver on'to a dish and pour gravy over it. Beans and Cheese. Required: 3 tablespoonfuls haricot beans (cooked), 2 tomatoes, 2 onions, 4 tablespoons diced cheese, a little milk, butter, salt and pepper. Fry the onions in butter. Mix the beans, tomatoes and cheese with a little milk and cook together. Add the fried onions. Season to taste. Cooked rice may be used in'place of the beans. Steak and Kidney Pudding. Ingredients: 1$lb steak, 3 or 4 kidneys, 1 teaspoon baking powder, salt and pepper, 4lb suet, %lb flour, a few fine breadcrumbs, 1 small onion. Make a paste of the flour, breadcrumbs, powder, etc.; mix with cold water and roll out. Grease the basin with dripping, cut out a cover of the paste, and put the remainder in the basin. Cut the steak and kidney. into small pieces, dredge with flour, pepper and salt, cut up the onion finely, fill the basin with _ meat and onion, pour inte it about %

cup cold water, put on the paste cover, wetting the edges and pinching them together. Tie a floured cloth over, tying the ends to lift the basin with. Place a large saucepan half full of cold water on stove and immediately it boils plunge in the pudding and boil gently for three or four hours. If steamed, it will take longer.