... THE GOURMET By L m il, ia Hors d'CEuvres Varies (Hamburg Beef) GRATE some cooked lean beef, pile it on a glass dish, garnish with cress and sliced pickled gherkins. Eperlans Frits Steep the required number of smelts after cleaning in milk and water for about a quarter of an hour. Then take up the smelts, drain them, and dip each fish separately in flour, then plunge them into very hot fat, and ...

... THE GOURMET By t m i ia j i Pilau de Homard CUT up the flesh of a lobster. Wash three-quarters of a cupful of rice and put it into a saucepan with two tablespoonfuls of butter, and cook slowly, stirring often until the grains are yellow. Add a little salt and pepper and one cupful of boiling water, cover and cook gently, adding from time to time a little more boiling water, but no more than ...

... THE GOURMET By h m i I i a Souffle de Homard CHOP a lobster into very small pieces; melt 11/2 oz. of butter in a fairly large pan, stir into it 11/2 oz. of flour till well blended, then add gradually three-quarters of a pint of milk When thick and creamy add a good half-teaspoqnful each of white pepper and salt, a dessertspoonful of anchovy and Worcester sauce, the chopped lobster, and the ...

... THE GOURMET By E mil is j Xuncbeou Grape Fruit a l'Americaine. j I j Lobster Quenelles. j j j POULET A LA CARMELITE. j POMMES DE TERRE A LA M.\!tRE j d'Hotel. j i j Mousse au Citron. I 1 Cafe. 1 Lobster Quenelles TAKE the meat from a large lobster, pound it in a mortar very fine, adding a teaspoonful of bread crumbs, an egg, and a piece of butter. Pass all through a sieve, and season with salt ...

... THE GOURMET By t m ll /a Huitres Sautes a la Creme PUT a quart of water over one pint of oysters, drain and chop them fine. Melt two tablespoonfuls of butter, put them into a sauté pan, stir in the oysters, dust with salt and pepper, and sauté until well browned. Add two tablespoonfuls of finely crushed biscuit crumbs and three-quarters of a teacupful of cream. Stir all together and cook three ...

... THE GOURMET By Emilia Salade aux Concombres PEEL and slice a cucumber very thin; add an onion sliced; sprinkle well with salt; let stand half an hour on ice; press out all the water, sprinkle with white pepper and chopped parsley; add vinegar mixed with sugar to taste and salad oil. Serve at once. Consomme Bouquetiere Have ready a clear, rather light golden- coloured consomme and serve gar ...

... THE GOURMET By Em il /'a Red Cabbage a la Russe CUT up a red cabbage into very fine narrow strips, plunge for a minute into salt and boiling water, cool in cold water, drain. Lay in a deep dish and sprinkle with salt and tarragon vinegar. Stir some mashed hard-boiled yolks of eggs into half a tumbler full of cream, season with salt and pepper. Pour this over the cabbage and garnish with slices ...

... 1 TbeMx,v,AS Kil )er7D A I Oyster Cocktail A TEASPOONFUL of vinegar, a few drops of lemon-juice, a drop or two of Tobasco sauce, and rather more of tomato ketchup to six oysters with all the liquor, well seasoned with salt and pepper. Mix all thoroughly together, and serve in champagne glasses. Clear Turtle Soup Take Jib. of sun-dried turtle and let it soak for four days in lukewarm water, ...

... THE GOURMET by t mil /a CEufs a la Matelote POACH six or more eggs in white stock --chicken or veal. Then drain on a sieve or a cloth. Trim them carefully and place on previously prepared fried bread croûtons. Chop an onion and three shallots very finely, fry them in butter in a shallow pan, add a little parsley and a bay-leaf. Strain off the butter and add some rich brown sauce and put back ...

... By Em il Va Hors d'CEuvres (Flemish Salad) CUT up into slices any dried fish or herrings, place in a shallow dish with tomato, lettuce, cold boiled carrots, and a few spring onions, all cut up very small. Pour a mayonnaise sauce over this. Truite a. la Normandie Boil a trout well seasoned add one sliced onion, one carrot chopped, two sprigs of parsley and one bay-leaf, a few peppercorns, and ...

... THE GOURMET By Emilia, Grape Fruit in Tomato Cups SKIN and scoop out some large tomatoes; fill with grape fruit pulp: garnish with lettuce. Serve with mayonnaise. CEufs aux Champignons Beat up five eggs, season with salt and pepper, add two tablespoonfuls of cream and half an ounce of butter. Stir over the fire in a fireproof dish till nearly set, then add some finely sliced or chopped ...

... By Em il za Brochet de Huitres PUT 2 oz. of butter in a stewpan with ¼ gill of cream, stir over the fire till thoroughly hot; then add a small wineglassful of Chablis, one table spoonful of anchovy essence and lemon rind grated. Pour half of this mixture into a buttered dish and lay a dozen large bearded oysters on it; sprinkle over Parmesan cheese and breadcrumbs. Pour the remainder of the ...