Dilute the mince with a good moderately thick sauce and gently heat it.
Just before serving, enrich the mince with the raw yolks of a couple of eggs off the fire.
Serving Method 1: Omelette
Make a light omelette.
When the omelette is almost ready to serve, quickly spread the mince on top of it.
Toss the omelette lightly in the pan.
Roll the omelette off into a hot dish, enveloping the mince.
Serve immediately. Do not make the omelette stiff like a batter dumpling.
Serving Method 2: Mashed Potato Case
Make a case of mashed potato with high sides, like a vol-au-vent case.
Pour the mince into the potato case.
Serve.
Serving Method 3: Dinner Rolls
Hollow out a number of small dinner rolls.
Butter the rolls.
Fry the rolls until golden yellow.
Pour the mince into the fried rolls.
Place a curl of fried bacon on top of each roll.
Heat the filled rolls in the oven for five minutes.
Serve.
Serving Method 4: Potato or Other Cases
Make a number of little potato cases.
Fill the potato cases with the mince.
Alternatively, use paper or china cases if available.
Fill these cases with the mince.
Serve.
Serving Method 5: Puff-Paste Patties
Make some light puff-paste.
Form the paste into patties, similar to oyster patty pastry.
Bake the patties.
Fill the baked patties with the mince when ready.
Heat the filled patties thoroughly.
Serve.
Serving Method 6: Puff-Paste Rissoles
Cut the puff-paste into circles with a diameter of three inches.
Place a dessertspoonful of the mince in the centre of each circle.
Fold the circles over the mince.
Pinch the edges all around to seal.
Fry the folded paste (rissoles) in a bath of boiling fat until golden yellow.
Serve.
Serving Method 7: Plain with Garnish
Serve the mince plainly on a hot dish.
Garnish the dish with sippets of fried bread, fried curls of bacon, and slices of lemon.
Place one or two poached eggs on top of the mince.
Serve.
Serving Method 8: Silver Coquilles
Put the mince into silver coquilles.
Dust the surface with grated something (rasped).
Serve.
Original Text
RÉCHAUFFÉS.
use must depend, of course, upon the sort of meat you are cooking up.
in the case of a mince, remember that when the meat has been passed through the machine it must be diluted with a good moderately thick sauce in which it should be gently heated. Just before serving; It maybe enriched with the raw yolks of a couple of eggs—off the fire, remember.
Having done this, you can diversify the methods of serving it as follows:—
1. Make a light omelette. When all but ready to serve spread your mince quickly on top of the omelette, toss the omelette in the pan lightly, and roll it off into the hot dish, enveloping the mince, and serve. This should not be made as stiff as a batter dumpling as the untaught cook loves to serve it. I will tell you how to make an omelette properly in my next chapter.
2. Make a case of mashed potato, with high sides like a vol-au-vent case, and pour your mince into it.
3. Hollow out a number of small dinner rolls, butter them, and fry them a golden yellow: pour your mince into them, put a curl of fried bacon on the top of each, heat them in the oven for five minutes, and serve.
4. Make a number of little potato cases, and fill them in the same way: or, if you have them, use the paper or china cases.
5. Make some light puff-paste, form it into patties like oyster patty pastry, bake, fill them when ready with the mince, heat thoroughly, and serve.
6. Or,—cut the paste in circles three inches in diameter, place a dessertspoonful of the mince in the centre of each, fold them over, pinch the edges all round, and fry a golden yellow in a bath of boiling fat (rissoles).
7. Serve it plain, on a hot dish, garnished with sippets of fried bread, fried curls of bacon, and slices of lemon, and put a poached egg or two on the top of it.
8. Put it into silver coquilles, dust over the surface rasped