... Ifh ree FRENCH Dishes By /Pfac/ame RAMLLLON FOX-TROT TEA CAKE (For 5 or 6 people) COLD FISH IN SHELLS (For 4 people) 1 lb. of cooked fish, cold, shredded or cut in small pieces. J lb. ordinary shrimps. 3 hard boiled eggs. 2 ozs. of butter or Margarine, r or 2 large spoonsful of thick cream 4 slices of tomatoes. A little mayonnaise sauce. Some seasoning herbs. Salt and pepper. 1. Shell the ...

... Three FRENCH Dishes By o/l 'ID Aim RAMILLON FILLET OF BEEF NICOIS (For 4 portions) STUFFED CUCUMBER (Flors ci'oeuvrc) 1. large smooth cucumber. 5 to 6 ozs. of lobster, salmon, shrimps or other cooked fish. 2 to 2j ozs. of table butter 2 or 3 tablespoons of fresh cream, salt, pepper, oil and vinegar. 1. Peel the cucumber and cut into slices i to i J inches thick. 2. Take out seeds and a little ...

... THE GOURMET Conducted by EMILIA Panned Oysters FOR a score of oysters (which have been rinsed and drained) put into the dish a tablespoonful of butter, a very little salt, a good sprinkling of pepper. Light the lamp under a chafing-dish, and when the butter is hot put in the oysters, cover for a moment or two, stir carefully until the oysters look plump, then serve. Lobster a la Bordelais 2 ...

... THE GO URME T Co 71 ducted by EMILIA Fish Mousse THIS may be made in two ways, but the fish must be prepared in the same way for each. It may be either cooked or uncooked. The former takes less time, because it is easier to rub through a sieve, which is the first process. It can then be seasoned, mixed with a good white sauce and one or two eggs, put into small moulds, and poached or steamed ...

... Success m AALADS by CATHERINE IVES SALAD making is quite one of the most amusing branches of the culi nary art. There is no chance of feeling bored with it, because there is no end to its variety, and in households where there is little time to spare for the elaborate garnishing of dishes, salads stand out as the most potent decorators of the dinner table. As cold menus are naturally more ...

... THE GOURMET: Conducted by EMILIA Clear Turtle Soup TAKE ½ lb. sun-dried turtle and let it soak for four days in lukewarm water changed every twelve hours. Whilst this soaking process goes on keep the turtle in a warm place and let it stand in a cool oven at night. When the meat is swollen comparatively soft cut into neat pieces about an inch square, and let it boil gently for twelve hours in ...

... THE GOURMET: Conducted by EMILIA L'Elixir aux Beches de Mer. Le Veloute NAmoralis. PREPARE one and one half pints of delicate and rather fine fish velouté. Trim fifteen or twenty snails, toss them in butter without let ting them acquire any colour, and set them to poach for ten minutes in two table spoonfuls of white wine and juice of a lemon. Pound them in mortar, add resulting puree to ...

... THE GOURMET: Conducted by EMILIA Double Consomme Delhi CONSOMMÉ with julienne of celery and tomatoes, served with straws of curry separately. Fillets of Sole Melbourne Fillets of sole cooked in Australian Imperial Reserve white wine, gar nished with lobster and quenelles, finished with white wine sauce. Wings of Surrey Chichen Volnay A fillet of chicken saute in butter spread over the top a ...

... MENU I A NEW YEAR'S DINNER Clear Soup. Fillets of Sole in White Wine Sauce. Roast Goose (stuffed). Iced Chocolate Souffle. Roes on Toast. Fillets of Sole in White Wine Sauce FOUR fillets of sole, one and a half gills of fish liquor, half gill white wine, I oz. butter, I oz. flour, yolk of one egg. Stew the fish bones and skin in half a pint of' water for half an hour. Melt the butter, stir in ...

... /IDenu Ol a dmner given at the Savoy Hotel on Tuesday, July 23, to Mr Louis Wiley, Manager of the New York Times, by Mr. William Harrison, LL.D. (Conducted by EMILIA) TWO SUMMER DISHES Chicken Pilaff TAKE the remains of a cold fowl, remove the meat from the bones, then cut the meat into fine shreds or small dice shapes. Fry a tablespoonful of finely chopped onion in butter. Then put in the ...

... THE GO URME T Conducted by EMILIA t> ...

... THE GO URME T Conducted by E M I L I y[ Fricassee of Lobster PICK all the flesh from two medium- sized lobsters and mince it. Melt 2 ozs. of butter in a saucepan and stir into it two tablespoonfuls of flour. Allow this to cook thoroughly, but not to colour. Then moisten by degrees with three-quarters of a pint of milk, and season with salt, pepper, and a pinch of nutmeg. When well mixed, add ...