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... The Menu cold entrees Aspic Jelly For every quart of hot water allow 2¼oz. of best leaf gelatine, flavour this with two bay-leaves, salt, white pepper, and lemon-juice to taste; add to it a teacupful of good vinegar, one sliced onion, twenty peppercorns ...
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... The Menu some useful savouries Macaroni Cutlets Bloater Fillets Sardine Sandwiches Devilled Oysters Oysters Saute a la Creme Anchovy Aigrettes Devilled Almonds Macaroni Cutlets Four ounces of macaroni, 40z. of grated cheese, 10z. of butter, ½oz. of flour ...
... The Menu FRENCH SWEET DISHES Parisian Fruit Timbale Make a Genoese cake in the shape of an ordinary timbale. When cold hollow out the centre and fill the cavity with layers of fruit compote, such as tinned peaches, apricots, pineapple, etc. Flavour the ...
... The Menu HORS D'CEUVRES Anchovy Canapes Fillet some anchovies, cut them in thin strips, put them on a dish with some shredded lettuce, small radishes, capers, thin slices of lemon, and chopped parsley. Arrange them tastefully, season with lemon-juice ...
... TtiC M£2nii£ t EMERGENCY DISHES A Few Hints for supplementing the Menu when an unexpected guest turns up for luncheon or dinner) Vinaigrette of Beef An excellent emergency dish made from cold beef. Slice thinly, or roughly mince, either roast or boiled ...
... The Menu the grouse season Roast Grouse Handle the birds very lightly in plucking off the feathers; draw them, and wipe the insides with clean, damp cloths; truss the grouse in the same way as pheasants are done, and roast them about half an hour, keeping ...
... The Menu dainty dishes Sauted Kidneys Macaroni Mould Stewed Calves' Liver Bouchees de Pigeons Ox-Tails with Haricot Beans Sautsd Kidneys Put the kidneys into boiling salted water for a few minutes, skin them, take out the core, and cut them in slices ...
... The Menu A LITTLE FRENCH DINNER Consomme Bouquetiere For this soup have ready a clear, rather light golden- coloured consommé and serve garnished with young green peas, young carrots, turnips, and blanched lettuce cut into little fancy shapes. Cook the ...
... The Menu the strawberry season Strawberries and Lemon Place the fruit, after removing the stalks, in a deep dish, sprinkle well with castor sugar, then squeeze the juice of a lemon all over the fruit. Then allow it to stand about ten minutes. One lemon ...
... The Menu jellies and preserves Strawberry Jelly Pick the stalks off the strawberries and put them in an enamelled stewpan over a very slow fire. Stir them with a silver spoon, and when the juice has flowed from them abundantly, let them simmer until they ...