=Nut Fricassee=
Put equal quantities of trumese and nutmese in small pieces into baking
dish. Pour nut and tomato bisque, p. 93, over and bake in moderate oven
until nicely browned.
=★ Nut Fricassee with Rigatoni=
1-1¼ cup rigatoni
1 lb. nutmese
¾-1 lb. trumese
2 or 3 inferior stalks of celery with tops on
nut butter, flour
salt, water, cream
Make a thin nut gravy, simmer in it the stalks of celery, bruised and
tied together (for convenience), and the cooked rigatoni. When the
sauce is well flavored, remove the celery and add the nut meats cut
into convenient pieces; and lastly, a little cream.
Rigatoni is macaroni in large, round, corrugated pieces.
A few green peas may be served on each plate with the fricassee.
=★ Nut Corn Pudding=
Put layers of sliced trumese and nutmese in baking dish and sprinkle
finely-sliced celery between. Cover with green corn pudding, p. 116,
sprinkle with crumbs and bake 20-30 m. in moderate oven. If canned corn
is used bake only long enough to heat through and brown over the top.
Serve at once.
=Nut Pastry Pie=
Line as deep a pie pan as you have with a rich pastry crust; cover the
bottom with a thin layer of cold drawn butter, sprinkle with chopped
onion and parsley and lay on very thin slices of trumese and nutmese.
Fill the pan in this way. Cover with crust as for fruit pies and bake.
Slip on to chop tray and garnish with parsley or spinach leaves. Cut
the same as fruit pies and serve with drawn butter. The pie may be sent
to the table in the pan in which it was baked. It may be served as a
complete course, or with celery, jelly, or small boiled onions. It may
also constitute the principal dish of a luncheon.
=★ Cream Timbales of Trumese and Nutmese=
½ cup each minced nutmese and trumese
1 cup soft white bread crumbs
½ cup milk
5 tablespns. heavy cream
whites of five eggs
Put the bread crumbs and milk in a sauce pan or double boiler over
the fire, stir until smooth. Remove from the fire, cool, add trumese
and nutmese which have been rubbed to a cream together. Stir all very
smooth. Add salt and cream and rub through a fine colander. Chop in the
stiffly-beaten whites of eggs. Put into small timbale molds which have
rounds of buttered paper in the bottom, decorated with truffles or not.
Set in pan of hot (not boiling) water. Cover with oiled paper and
bake in moderate oven about 20 m., or until firm in the center. Remove
molds from water, carefully. Let stand a moment. Invert on to thin
rounds of toast and place in center of chop tray or platter. Surround
with tiny molds of jelly, button mushrooms, green peas, or small
spoonfuls of thick cream sauce, according to the sauce to be served
with them, whether a cream or creamed mushroom sauce.
Trumese alone may be used for the timbales.
[Illustration: PROTOSE TIMBALE WITH INDIVIDUAL SPINACH SOUFFLÉS]
[Illustration: NUT PASTRY PIE, P. 180]