Haricots Verts Fins au Beurre (Tiny Green Beans in Butter)
Cur the ends from 1 pound of young green beans. Put 2 quarts water and 1 tablespoon salt in a saucepan, bring to a boil, and add the beans. Cook over a brisk fire for 15 to 20 minutes, or until done. Drain and run cold water over them to cool them quickly. Melt 2 tablespoons butter in the saucepan, add the beans, and sprinkle with ½ teaspoon salt. Cook the beans in the butter, shaking the pan or tossing the beans with a fork so as not to break them. until thoroughly heated. Sprinkle with a little chopped parsley.
Grouse d' Ecosse Rôtie sur Canapé (Roast Scotch Grouse on Toast)
Allow 1 grouse per person. (Usually only the breasts are eaten because the legs are apt to be tough.) Clean the birds, season them with salt, and cover each with a slice of far salt pork or bacon. Put a roasting pan in the oven and when the oven has reached 450° F. put some good fat (fresh beef or pork drippings) in the pan and arrange the birds in it. Cook the grouse for 10 to 12 minutes, basting often. Arrange each bird on a slice of toast spread with rouennaise. Pour off all the far from the pan. add 1 tablespoon butter and. ½ cup chicken broth or stock, and cook until the sauce is reduced to about half. Serve this sauce separately.
Rouennaise
In a shallow pan melt 2 tablespoons salt pork fat and add 1 cup chopped duck or chicken livers, a little thyme, 1 small bay leaf, ½ teaspoon salt, and a little pepper. Cook for 3 or 4 minutes, shaking the livers in the fat to cook them evenly. Add ¼ cup cognac or Madeira or sherry and rub the livers through a fine sieve.
Mousse de Jambon Norvégienne (Ham Mousse Norwegian Style)
Grind ½ cup chopped cooked ham through a food chopper 2 or 3 times and then press it through a fine sieve. Mix this ham puree with ½ cup thick bechamel sauce (see January, 1954) and add ½ cup meat broth, ½ cup tomato juice, and 1 2 teaspoon paprika. Bring the mixture to a boil and add 1 tablespoon granulated gelatin, softened in 2 tablespoons cold water. Stir until the gelatin is thoroughly combined, rub the mixture through a fine sieve, and cool, stirring occasionally. Beat 1 cup heavy cream until stiff and carefully fold in the cooled ham mixture. Stir in 1 tablespoon sherry.
Have ready 2 cups cool but still liquid chicken aspic (see June, 1954). Four the aspic into a chilled mold and roll the mold around so that all surfaces arc well coated as evenly as posse with the aspic. Decorate the mold with slices of truffles and set in a bowl of cracked ice. When the aspic is firm and the truffle decorations are well secured, fill the mold with the ham mousse. Chill thoroughly in the refrigerator. When ready to serve, dip the outside of the mold carefully in warm water to loosen the aspic and invert on a chilled serving dish. The mousse mixture may also be poured into a china or glass serving bowl, the top covered with aspic and decorated with truffles and chilled. This way it is served directly from the bowl.
Péche Annette (Peach Annette)
Make a light syrup by boiling 2 cups water and 5/4 cup sugar for 5 minutes. Put 6 firm ripe peaches, peeled, in a saucepan, pour the syrup over them, and add either a piece of vanilla bean or a slice of lemon, depending on which flavor is preferred. Bring the syrup to a boil and simmer gently for 10 to 15 minutes, or until the peaches are cooked but not too soft. Cool. When ready to serve, drain the peaches and place them on individual servings of coffee ice cream or arrange them around a mold of ice cream or in the center of an ice-cream ring. Cover with kirsch-flavored sauce riche. Garnish with crystallized violets, if available, and mask with spun sugar.
Sauce Riche au Kirsch (Kirsch-flavored Rich Sauce)
Make a vanilla sauce as follows: Scald ½ cup milk and 1 ' 2 cup cream with ½ vanilla bean over boiling water-Combine 2 egg yolks (3 if the eggs arc small) with ¼ cup sugar and beat until the mixture is very smooth. Combine the eggs with the milk and cream and cook over gently boiling water, stirring constantly with a whip or a spoon, until the mixture is as thick as custard. Strain through a fine sieve and cool, whipping from time to time. This sauce may be kept in the refrigerator for several days. When ready to serve. Add 1 4 cup kirsch and fold in 1 cup heavy cream, whipped.
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