The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-02-11

name for round bottomed. heavy earth
enware saucepan. with close fitting
| cover. both we'll glazed inside and out
This is utensil greatly esteemed b.
| the French cooks who prepare, in these.
en- squads. game and sweetbreads KNOWN
! as dishes en- casserole.
These cooking utensils are rapidly gain
| ing favor in American households. not
| because of their French origin. but on
the strength of their actual usefulness
and satisfying results obtained by their
| use.
Foods cooked in these dishes are
| known as dishes en- casserole
A Casserole.
| Meaning the same as en- casserole. to
encase. is. however, a very different prop
osition. This mode of serving food is
no doubt familiar TO the ordinary cook
| in such guise as chicken in rice or po-
tato mold. The boiled and seasoned rice
or mashed potatoes beng pressed into
a casserole-hsaped or plain mold and
| baked. then followed out and filled with
| a ragout. mince or any creamed meats.
| Cassolettes are much the same thing
but. as the name implies. much smaller.
in fact. they are little cup-shaped cases
| of mashed rice or potatoes made TO hold
some kind of meat sweet filing. They
may be finished by baking. but are
usually covered and fried When this
| method IS used TO warm over meats fry
ing is the best means of applying the
| heat Another form of cassolette is much
like a rice croquette. SNAPPED like bis
cult with a hollow in the center filled
with fruit jelly. These are dipped.
crumbed and fried same as ordinary cro-
quette.
Squads en- Casserole.
SINCE. clean and truss two pairs of
squads; put two ounces of butter or clar-
flied beef dripping in a frying pan and
when very hot place the squads in this
and fry them until we'll colored. turning
them about so they brown evenly. Then
drain and place them in a casserole and
add quarter of pint of Madeira. a white
stalk of celery cut into small pieces,
three or four whole cloves, a large sprig
of parsley and a small piece of bay leaf.
Cover and put. in the oven and in order
to retain all flavor and moisture (Which
is the essential virtue of these cooking
vessels) stop the juncture of the cover
and the casserole with thick paste of
flour and water. While the squads are
cooking put into a saucepan one table,
spoonful OF raw ham cut into small
cubes. one tablespoonful of bacon also
cut into small cubes a spray of parsley
and a large slice of onion: cover and set
over the fire. when the heat will slowly
try out and brown the fat. Add to this
a small butter ba]l and let get quite
brown; then stir in two level tablespoon
fuls of -four. stirring until smooth and
adding one and one-half cups of good
strong broth or stock. When thick and
smooth season to taste and simmer gen.
thy, well covered. for half an hour. then
remove all fat and strain: pour half Of
it over the squads when they have
cooked half an hour. Cover closely and
cook another half hour. Add to remain
der OF the sauce a dozen fresh or canned
button mushrooms broken into bits. Keep
this sauce hot without cooking it longer
When the squads are done-they should
not require more than an hour-remove
from the oven and place on a heated
dish. pouring all the sauce around them.
Chicken en- casserole may be prepared
in same manner as above; adding small
carrot, sliced. or a few carrot and po-
tato balls parboiled and added TO the
reserved sauce.
Casserole of Mock Sweetbreads.
AS soon as the sweetbreads come from
the market place them in bowl of cold
water and let them soak until they are
well whitened. changing the water as
often as it becomes discolered. Then
put them into a saucepan and cover well
with boiling water, adding a little vine
gar or lemon juice and half a teaspoon
ful of salt to each pair Of sweetbreads.
Let them simmer gently for fifteen min
utes, then drain them and cut each one
in half with silver knife. For six indi-
vidual casseroles allow half cupful each
of carrots. white turnips. string
beans and French beans cut into
tiny dice and half cup of French peas.
parboil all the vegetables except the
peas. then divide among the casseroles
and place In each helf Of sweetbread
and two or three button mushrooms
brokekn into small bits or shredded with (
silver knife Cover with sauce. fasten /
or the casserole covers with strips OF /
muslin covered with a thick -four paste. |
and bake In moderate oven for half an |
hour.
Sauce for Sweetbread CssseroIes.
Heat two tablespoonfuls of butter IN 1
a saucepan: add two tabIespoonfuls
minced carrot. two Of onion and one az 4
celery. Cover and place over the fire i
where I; viii cook slowly for ten min 1
utes: shake the pan frequently but do 4
rot uncover. Then add tSo tahIespoonfuis /
OF -four: stir and cook until wen Drowned. /
then add two cups OF rich broth or good !,
stock-vegetahle or meat-and stir until
II cooksk thick and smooth. Add 20 Il a
small piece OF bay leaf. two cloves. q Ia
ble<poonful % raw. minced ham. a spray
Of parsley. a blade Of mace and sal; and 1
pepper 70 taste. Cover the ste1pan close
II and set over a moderate IRE where II
will cook without burning and let simmer
for two heurs: then skim carefully and
strain over the sweetbreads ard Tegsta-
bles IN TIE casseroles-
Rice Casserole With Meat
BosI cup Of rsoe tender IN sal;st water.
to which ron hare added salt and iittle
butter. chop xerv Gne half = pound %
any cold mest-several kinds nay - Us@d
and se1zor 70 taste s-fn Paper ard
salt a little celery salt ard onion vice.
add beaten exc. tao tzsie~7oSafsis %
nne bread crumbs ard eaooEh hos broth
TO rrsosssen % tie mixture xii pack eassiy.
T.Iae a small maid with tse Tsce. au r
with ,he meat and cover elcseay. Eskes
for half an hour. fsez turn 90; % bat
I'd dish and pour brc~n tomato sauce