Ingredients

Filling

Preparation

• Put the stock on to boil and then reduce the heat to allow the stock to simmer. Remove excess fat.
• Chop the meat finely for the filling. Add salt, pepper, sugar, vetsin and egg yolk to bind. Put a teaspoonful on each wanton skin, fold, seal edges securely with the tines of a fork, and then paint with egg white.
• Drop the folded wantons into the stock and cook for 8 minutes. Add the vegetables, seasoning and chicken or pork cut in strips. Cook for a further 2 minutes.
• Put the cooked wantons into a tureen. Pour the soup over. Garnish with chopped celery and eschallot.

Ingredients

Preparation

• Dissolve the sugar in a little warm water then sprinkle yeast on top and allow it to rise.
• Sift the flour and salt, and add about ¼ of the total amount of flour to the yeast mixture. Cover and leave in a warm place to set the sponge (i.e. until the mixture is bubbly) -- about 1 hour.
• Rub the shortening into the remainder of the flour using fingertips or a fork.
• Add the rest of the flour to the yeast mixture and knead well until a smooth elastic dough is formed. Add some more warm water if necessary, as a hard dry dough does not rise well.
• Put the dough in a greased or floured bowl, cover and leave to rise to twice its size.
• Knead lightly to avoid bursting any bubbles, and without using extra flour if possible. Mould or shape into loaves.
• Cover and prove (i.e. put to rise again for 20 - 30 minutes).
• Bake in a hot oven until thoroughly cooked.

Ingredients

For a pouring sauce:

For a panada:

For a coating sauce:

Preparation

• Melt the fat, add the flour and stir over a gentle heat without browning.
• Remove from the heat and add the milk, a little at a time. Stir briskly.
• Return to the heat and boil for 3 minutes to complete the cooking of the starch in the flour. Stir constantly.
• Season with salt and pepper.

Note: If the sauce is for a fish dish, use ½ pt of fish stock and ½ pt milk. If for a meat dish, use ½ pt meat stock and ½ pt milk.