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... The MeM s A SIMPLE DINNER MENU Potage Bonne-Femme Wash a small lettuce and a ¼1b. of sorrel, cut them up small and put in a stewpan with 10z. of butter. Cook, whilst stirring, for five minutes, then add one and a half pints of stock, and simmer gently for half an hour; rub through a sieve. Return the purée to a clean stewpan with half a pint of good white sauce, season to taste, add three ...
... THE MENU A SUMMER LUNCHEON Hors d'CEuvres Mayonnaise of Salmon Duckling and Green Peas Lamb Cutlets in Aspic. Salad Asparagus Junket. Strawberries and Cream Mayonnaise of Salmon Remove all bones and skin from the fish and arrange it neatly in a silver dish. Make a mayonnaise sauce as directed below, and have some lettuce, cress, cucumber, and hard-boiled egg ready. Shortly before the salmon is ...
... The Meiw CHAFING DISH COOKERY Mayonnaise of Crab Kidneys a la Minute French Steak Poached Eggs and Tongue Boston Tit-Bit Strawberries and Lemon Mayonnaise of Crab Mix the flesh of a crab with the yolks of two hard-boiled eggs and two tablespoonfuls of breadcrumbs. Beat in 20z. butter, and form into balls. Arrange the white meat from the claws, etc., on an oval dish. Pour a thick mayonnaise ...
... THE MENU: A WINTER LUNCHEON Hors d'OEuvres Celeriac, which in appearance rather resembles a turnip, can be bought at any of the French shops in Soho. Shred very finely with a dressing of oil and vinegar, and sprinkle over about a tablespoonful of parsley, very finely minced. This is a very appetising hors d'œuvres. Fillet of Sole, with Mushrooms Three medium-sized soles, Jib. of mushrooms, ...
... The Mi SIMS SOME fish recipes for lent Salmon Cutlets and Sauce Tartare Cut the slices one inch thick, remove the bone, season each slice with pepper and salt, wrap in a sheet of buttered paper, and broil over a clear fire about a quarter of an hour. For the sauce, beat up the yolks of two eggs, and add a pinch of salt, pepper, and a tablespoonful of French vinegar. When well mixed, stir in a ...
... Tike Memi A SIMPLE and dainty luncheon Hors d'GEuvres Varies Petite Sole Colbert Escalloppe de Veau au Madere Potato Chips. Flageolets au Beurre Omelette au Rhum Spaghetti a la Napolitaine Petite Sole Colbert Skin a sole, and after having cut a small incision (about two inches long) on the upper side, egg and breadcrumb it, and fry in boiling fat until a golden colour both sides. In the ...
... The M 2 my. A spring luncheon Plovers' Eggs Sole a la Tour d' Argent Lamb Cutlets, with Lamb Sweetbreads New Potatoes. Spinach a la Creme Indian Trifle Anchovy Eclairs Plovers' Eggs These should be placed on a mould of salt and dry toast handed. Sole a la Tour d'Argent Fillet a nice-sized sole and divide the fillets into eight pieces. Put them in a stewpan with half a pint of white stock and ...
... Bond, and Co., Limited, have issued their noor +n TVTaxr n T Q Tin win D Report and Daiance-sneet tor tnc uucuiuai y o that the net profit for the year, after deducting Directors fees and all other charges, amounts to .£42,035 3s. 4d., and, with £24.74 3s. id. brought forward from last year, there is a sum of £44.5°9 6s- 5- to the credit of the Profit and Loss Account. The Directors ...
... TtlS MSiay CONCERNING SALADS In hot weather nothing can be more deliciously cool and refreshing to the palate than salad. If properly served, its very appearance is a delight, and the cold luncheon is quite incomplete without it. Here, for example, is a very tasty dish. Flake any cold cooked white fish you have; arrange it in a salad bowl, decorate with strips of anchovy, sardine, and chopped ...
... TtkS SOME DISHES FOR A DAINTY LUNCHEON Salmon Cutlets with Tarragon Sauce Cut the salmon in slices three-quarters of an inch thick, and brush each well all over with butter or salad oil. Place the slices on a gridiron over a hot clear fire, and baste with a paste-brush dipped in butter or oil; turn the slices once, arrange neatly in an entrée dish, and serve very hot with tarragon sauce. For ...
... The M ...
... THC Ml S-hlU SOME TEMPTING BREAKFAST DISHES Kidneys with Mushrooms or Tomatoes Skin and slice thinly four sheep's kidneys and season with salt and pepper. Melt in a frying-pan ½oz. of butter, and fry in it a small, finely minced onion; then put in the kidneys. Stir them quickly and sprinkle over a dessert spoonful of flour. When slightly browned, add two sliced tomatoes or half a dozen button ...