New-York tribune., 1918-01-13
French Ways of Uhizing
Le5foyexs
By GORDON BLEU"

THERE are many ways Of utilizing left
4 overs from meats, poultry, fish, ETC.,
without raising any ones suspicion
to the origin of the principal ingredient. This
Of course, is only possible when the warmed
up taste is absolutely destroyed.
When the meat is boiled there is nothing to
hide, but in case of roasts a slight but dis
agreeable taste persists unless you take the
precauton to put the cold roast in a sieve and
let cold water run on it for three minutes
Here are two classical recipes for making
croQuettes. No. is very simple; No. 2 is a
little more elaborate. Both are good, and
be adapted to any kind of meat, poultry or fish
CRoQUETTEs NO.
For one cupful of hash take th1ee-quarters
cup mashed potatoes, one tablespoonful of
chopped onion, one tablespoonful of chopped
parsley, one egg. Fry in two tablespoonful
of fat the onion and parsley. When the onion
is little brown add the hash and stir until
the hash is warm. Then add the egg POTATOES
and season to taste When quite cool shape
small cakes, fry in little fat and serve hot
with tomato sauce.
CROQUETTES NO. .
Fer one cupful of hash take one-half cupful
Cioppcu UluSllIOO1HS. OuC-Ildll cup Ql chopped
ham, one-half cupfu of white sauce to which
one egg yolk is added Salt and pepper to
taste. Shape in cones, dip in one egg beaten
with one tablespoonful Of olive oil, one tea
spoonful of flour and one-haf teaspoonful of
SALT Roll in crumbs and fry in fat.
Cold chicken chopped fine and mixed with
cold rice and enough eggs or white sauce to
molstenthe mixture makes very good croquettes,
too They should be dipped in a beaten egg and
crumbs and fried in deep fat. When there is
larger quantity of cold meat left over nice
ragouts can be made up. Below is recipe of
aragout that can serve type. Instead of
PICKLES any kind of cooked vegetables can be
used, but, in any case, the meat should never
0e allowed to stay too long in the sauce
RAGOUT WITH PICKLES
Fry one tablespoonful of flour in two table
Spoonsful of butter add three-quarters cupful
Of stock. Stir until it reaches the boiling point,
then add two pickles cut into pieces. Stir for
hvc minutes and add the cold meat, cut as it
would be for a stew. When the meat is thor
ouehly heated it may be served.
Left-overs of turkey, goose Or lamb are very
good If first warmed up in little fat and then
put in oven for one hour with cooked white
beans we'll seasoned and all covered with
tomato sauce
There are a number Of salads in which cold
meat or fish can be used as very substantial
addition to rare or cooked vegetables. For in
stance:
SALMON SALAD
Arrange lettuce leaves one cup of cold
sanon cut into pieces, one-half cup sliced Gu
oomoers, two hard boiled eggs cut in slices.
0oVer with highly seasoned mayonnaise.
TOMATO AND VEAL SALAD
flll tomatoes with the following mixture:
one-nalf cupful of veal, one-half cupful of ap-
p"' one-quarter cupful cold potato, one-quarter
c (apiul cucumber, one tablespoonful of onion.
49, ~, everything into pieces and moisten with six
a''espoonsful of we'll seasoned mayonnase.
SALADE DE BEUF
''uo salad bowl with a piece Of garlic.
s.usn IN it the garlic, add three tabespoonsful
w.. ''iVe oil, one tablespoonful of good estragon
"'Ne vinegar, pinch of pepper, one-half tea
sto ilul OF salt, one tablespoonful of chopped
tn: Ia'o' or chlves, little parsley. Marinate in
ha a"S dressing pieces of cold boiled meat for one
~ 'ui' When serving add leaves of any salad
'0'aalne' chicory, lettuce, etc.,. Mix well.