Ingredients
- two stalks of game
- two cups of hot water gradually
- two tablespoonf ills of flour j mix till smooth
- five min- utes
Directions
Bone the pigeons. Brown in butter. Put on to stew with sliced onions, carrots and two stalks of
GAME. 113
celery cut in half-inch pieces, salt and pepper. Stir into the butter, after the pigeons are removed, two tablespoonf ills of flour j mix till smooth, add two cups of hot water gradually, replace the pigeons and cook slowly till tender ; then pour into a baking dish, cover with puff paste, with slits cut in the center for the steam to escape. Bake in a hot oven twenty-five min- utes.
114 ROCKY MOUNTAIN COOK BOOK.
Entrees are served between courses, and for regu- lar course.
CROQUETTES.
Croquettes are made of nearly all kinds of meat, fish, vegetables, cheese, eggs and nuts. When shaped flat like a chop they are called cutlets. To prepare them the materials should be cooked tender, well seasoned and finely chopped (a meat chopper is best to use for meat croquettes), mixed together with a creamy sauce, moulded, rolled in bread or cracker crumbs, dipped in slightly beaten egg, rolled in crumbs again (this prevents the fat from getting in- side), and fried a rich brown in clear smoking hot fat. They are usually surrounded with a sauce or peas. If not, should be garnished with celery tips, parsley, watercress or small leaves of lettuce.