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... T^M L W m i uJ li VARIOUS SOUFFLES law Fish SouffI6 A QUARTER of a pound of uncooked filleted white fish will be sufficient. Wipe the fish and chop it finely. Melt ½ oz. of butter in a saucepan, add I oz. of flour, and stir together, then add half a gill of milk, and cook until thick. Pound this mixture with two eggs, and rub all through a sieve. Season well, add half a gill of cream, and pour ...
... BEEF ENTREES Tournedos of Beef h la Bordelaise (by request) CUT up about 2 lbs. of fillet of beef (middle cut) into eight neat, oval slices, trim and season them with salt and pepper, and cook them in butter in a sauté-pan, over a good heat; turn the slices frequently after they have become slightly browned. Take up the fillets and put them in a hot dish. Pour off the fat in the pan and add a ...
... METSU THREE SIMPLE LUNCHES I. IX. Fillets of Sole with Spinach. Mayonnaise of Eggs. Lamb Cutlets in Aspic. A Dressed Crab. Gooseberry Trifle. RagoOt of Duck. Spaghetti Napolitaine. Pineapple Whip. III. Grape-Fruit a l'Americaine. Roast Shoulder of Lamb. Asparagus Omelette. Fruit Salad and Cream. Fillets of Sole with Spinach FILLET a good-sized Dover sole, cut the fillets into neat pieces and ...
... RECIPES for OCTOBER I LUNCHEONS Suggestions for a few among the eery many things which will make an October luncheon delightful are given in the article on the preceding page. The recipes for some of these things follow here By CATHERINE IVES SOLE MELIN1ERE (From When the Cook is Away, by Catherine Ives) Ingredients.-- I sole. 4 ozs. butter. Pepper. Salt. Flour Lemon juice. Thin slices of ...
... Tte n\ u\ SOME MEATLESS LENTEN DISHES Chestnut Soup THREE ounces of chestnut flour, one large onion, two sticks of celery, 3 ozs. of butter, one pint of milk, one pint of water, and one gill of cream. Melt the butter and fry the onion and celery (cut up) until nicely browned. Add the water, a little mace and seasoning, and cook gently for half an hour. Mix the chestnut flour to a smooth paste ...
... THE ...
... TWO DINNERS FOR MAY i Clear Soup Salmon in Aspic Grilled Lamb Cutlets. New Potatoes Asparagus Meringues with Banana Cream Sardines a l'Indienne Iced Claret or Hock Cup. Iced Lemo ads Coffee. Liquet rs. Dessert II Grape Fruit X l'Americaine Sole au Gratin Chicken en Casserole. Spinach X la Creme Salad Fruit Sponge Shrimp Croutes Iced Cider Cup or Claret Cup Coffee. Liqueurs. Dessert Salmon in ...
... H THE MENU THE COOKING OF MUSHROOMS j AS mushrooms are so very plentiful just now, owing to the very wet weather we have experienced lately, the recipes given below may be found useful. Eggs and Mushrooms. Kidneys and Mushrooms. Mushrooms au Gratin. Macaroni and Mushrooms. Mushrooms and Tomatoes (a savoury). Eggs and Mushrooms Peel and wash i lb. of mushrooms, put them into a stew-pan with a ...
... mo IN ii :M£ ^!'hl ,i in AN OCTOBER DINNER Sardines a la Royale. Clear Soup. Oyster Cutlets. Tournedos of Beef. Partridges avith Piquante Sauce. Fruit Salad. Savoury Prawns avith Caviare. Coffee. Liqueurs. Dessert. Sardines a la Royale THE sardines are served on shredded lettuce, seasoned with oil and vinegar, and garnished with strips of beetroot, gherkins, and white of hard-boiled egg. ...
... c^Se 1 i MENU Different Ways of Treating Strawberries Strawberry Fritters Strawberry Fluff Strawberry Flan Strawberry Jelly Strawberry Mould Fruit Jelly with Champagne Strawberry Fritters MAKE a batter of two eggs well beaten, add a quarter of a pint of cream and a quarter of a pint of milk thickened with a little cornflour, sugar and a pinch of cinnamon. Put some strawberries, which have been ...
... KreM e\ q) A FEW OMELETTE RECIPES Savoury Omelette Fish Omelette Leek Omelette Cheese Omelette Ham Omelette A Sweet Omelette Savoury Omelette TAKE six eggs, salt and pepper, and 3 ozs. of the best butter. Break the eggs into a basin (omitting three whites), and beat them up with the seasoning; add 1 oz. of the butter divided into small pieces. Put the rest of it into a frying-pan, and as soon ...
... ikjvT L M If m 1 UJ fa SOME SEASONABLE PUDDINGS Walnut and Banana Pudding SHELL and peel 3 ozs. of walnuts, then cut them into fine shreds. Peel also four ripe bananas, and rub them through a fine sieve. Now have ready 4 ozs. of beef suet, very finely chopped. Put this into a basin, and add 4 ozs. of breadcrumbs, 2 ozs. of castor sugar, a pinch of salt, and the juice and finely-grated rind of ...