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... Ill IIP l|k\ a y tuaXx. ^4 ■'Z&'JSb. ■BHikL: SAVOURIES CroOtes of Caviare. Devilled Lobster. Buttered Crab. Sardines MaItre d'H6tel. Devilled Biscuits. Bengal Toasts. Croutes of Caviare CUT some pieces of bread half an inch thick and one inch wide, hollow out from the centre a little piece and fry a nice golden brown, and then fill up with caviare, flavour with a little lemon, butter, and a ...
... The Gourmet Conducted hy EMILIA JT-UT-II-L ...
... Conducted by EMILIA r 1 1 Dmer Slices of Melon. j Clear Soup. I Fillets of Sole a la Reine. Ox-tails with Petits Pois. i Partridges with Mushrooms. j Salad. Apricot Ice. j f||-- fci-- fctr-- fcTf-- *r-- IV-- -V-- Fillets of Sole a la Reine SPREAD some fillets of sole with a layer of stuffing made of bread crumbs, chopped parsley, pepper, salt, cayenne, and a little beaten egg. Roll up the ...
... THE GO URME T Conducted by EMILIA Stuffed Eggs a la Russe CUT four hard-boiled eggs in half crossways, remove the yolks and rub through a sieve, then mix with a little mayonnaise sauce. Fill the whites of the eggs with this, and then cover with a layer of caviare. Arrange the halves of eggs neatly on a dish of cress and keep on ice till required for table. Sweetbread a la Financiere Wash a ...
... THE GOURMET By I: mi I Turbot a la Creme d'Anchois RUB 1 lb. of turbot through a sieve, add one teaspoonful of breadcrumbs which have been soaked in milk and drained as dry as possible, half a teaspoon ful of Worcester sauce, half a teacupful of thick cream, half a teaspoonful of salt, a pinch of mace, and a dash of cayenne. Then fold in the beaten white of four eggs, turn into a turban mould, ...
... THE GOURMET By Emilia r k Manhattan Cocktail FILL a shaker with chipped ice, put in three or four drops of Angostura bit ters, add half a liqueur-glassful of vermuth, half a wine-glassful of whisky; stir or shake, and place a small piece of lemon on top. Croquettes aux Huitres Beard two dozen large cooking oysters, drain and chop them, and mix in a basin with lb. of breadcrumbs, 2 oz. of ...
... BREAKFAST SALMON Flake any salmon left overs and mix well with mustard, margarine and anchovy essence, using equal quantities of each and adding pepper and salt to taste. Arrange on pieces of toast, buttered hot, and leave for 5-10 minutes in a hot oven. SALMON FOR TWO Cut into small pieces as much cooked salmon as wanted, and mix with a pint of shelled shrimps heat in the following sauce Boil ...
... By ofy'Iao/ame RAMILLON SALADE DIPLOMATE 3 very large artichokes. I small bunch of green asparagus. 5 or:. York liam. 2 or 3 tomatoes. A few truffles. 1 cmon. 1. Pull the leaves off the artichokes, leaving only the centres. Clean well, rub with lemon juice and boil in salt water. Then strain well. 2. Scrape and wash asparagus. Boil in salt water, strain, and then cut into small cubes all ...
... L uttins do COOKING mn 7s lo reasonable person wants to spend an unnecessary moment over the kitchen stove during the summer months, and no one who arranges the menus and the moment for cooking them carefully need do so By CATHERINE IVES N0 reasonable person wants to spend an unnecessary moment in the kitchen during the summer months. There are occasions when the cook of the household is ...
... JOINTS IN JU We used to consider June a difficult month for butcher's meat, as most people do not enjoy large joints-- of beef, say-- on a really hot day. Yet you cannot go through the month on small things and poultry, partly because of the expense and partly because you should always aim at variety. Nowadays the problem has been removed by the supplies of that delicious New Zealand lamb, ...
... THE MENU SOME DISHES SUITABLE FOR THE PRESENT SEASON Cream of Beetroot Soup Jugged Beef-Steak A Winter Salad Hot-Pot (a Lancashire Dish) Bortsch Soup Cream of Beetroot Soup Wash, boil, and peel a beetroot, and boil one small onion; slice them both. Place in a pan with one quart of well- flavoured gravy soup. Simmer till the onion is quite tender. Season to taste with salt. Strain off the soup, ...
... The Menu Luncheon Dishes Grilled Salmon Steak Procure the middle cut of salmon, divide into half or three-quarters of an inch thick slices, wipe them with a cloth, dip each slice of fish in flour, and brush over with sweet oil. Place the slices of fish thus prepared between a clean previously oiled gridiron, and grill them in front of or over a clear fire (coal or gas fire). Allow about ten ...