The Boston cooking-school cook book

drops onion juice 3½ tablespoons flour 1 cup cream ½ lb. mushrooms 1 teaspoon beef extract Salt Paprika Melt butter, add onion juice, and cook until slightly browned; then add flour and continue the browning. Pour on, gradually, while stirring constantly, the cream. Clean mushrooms, peal caps, cut in slices lengthwise, and sauté in butter five minutes. Break stems in pieces, cover with cold water, and cook slowly until liquor is reduced to one-third cup; then strain. Dissolve beef extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before serving, add sautéd caps. Halibut Timbales I 1 lb. halibut ⅓ cup thick cream ¾ teaspoon salt Few grains cayenne 1½ teaspoons lemon juice Whites 3 eggs Cook halibut in boiling salted water, drain, and rub through a sieve. Season with salt, cayenne, and lemon juice; add cream beaten until stiff, then beaten whites of eggs. Turn into small, slightly buttered moulds, put in a pan, half surround with hot water, cover with buttered paper, and bake twenty minutes in a moderate oven. Remove from moulds, arrange on a serving dish, pour around Béchamel Sauce or Lobster Sauce II, and garnish with parsley. Halibut Timbales II 1 lb. halibut ⅔ cup milk Yolk 1 egg 1¼ teaspoons salt ¼ teaspoon pepper Few grains cayenne ⅔ teaspoon corn-starch ⅓ cup thick cream Force fish through a meat chopper, then rub through a sieve or finely chop. Add yolk of egg, seasonings, corn-starch, and cream beaten until stiff. Cook same as Halibut Timbales I and serve with Cream or Lobster Sauce. Lobster Timbales I Sprinkle slightly buttered Dario or timbale moulds with lobster coral rubbed through a strainer. Line moulds with Fish Force-meat I, fill centres with Creamed Lobster, and cover with force-meat. Put in a pan, half surround with hot water, place over moulds buttered paper, and bake twenty minutes in a moderate oven. Serve with Lobster or Béchamel Sauce. Lobster Timbales II 2 lb. live lobster ¼ cup stale bread crumbs ½ cup heavy cream 2 eggs Sherry wine Salt and pepper Split lobster, remove intestinal