A guide to modern cookery

inside. Boil on the side of the stove; put the _daubière_ in an oven of regular heat (a baker’s oven if possible) that the cooking process may be gentle and steady, and cook for five hours. When about to serve, uncover the _daubière_; remove the overlying slices of bacon; clear of grease; remove the faggot, and dish the _daubière_ on a napkin. N.B.—According to the household method, the “Daube” is served in the _daubière_ itself; but, subject to the demands of the service and in order that the preparation may keep its bucolic character, it may be served in small earthenware utensils. 1347—DAUBE FROIDE Cold Daube constitutes an excellent luncheon dish. All that is needed is to put what is left into a small _daubière_, where, as a result of the binding properties of the pork rinds, it will set in a mass. When about to serve, turn out on a round dish; surround with very light, chopped jelly; and carve into very thin slices. 1348—ÉMINCÉS ET HACHIS An unalterable principle governs the preparation of émincés and hashes, which is that the meats constituting these dishes should never boil if it be desired that they be not hard. They should, therefore, only be heated in their accompanying garnish or sauce, and in the case of émincés, cut as finely as possible. For the various recipes under this head, see the Chapter on Beef. (Nos. 1175, 1178 and 1179.) 1349—HARICOT DE MOUTON Heat three oz. of lard in a sautépan. Put therein one-half lb. of lean bacon, cut into dice and _blanched_, and twenty small onions. When the bacon is frizzled and the onions have acquired a good colour, drain both on a dish. In the same fat, fry three lbs. of breast, neck and shoulder of mutton, all three being cut into pieces weighing about three oz. Keep the meat in the fat until each piece of it has acquired a frizzled coat. Drain away half of the grease; add three crushed cloves of garlic; dust with two tablespoonfuls of flour, and cook the latter, stirring the while. Moisten with