... The Gourmet Conducted by L Ad I X I A Orlys of Oysters BLANCH some large oysters, press them slightly between two dishes till cold. Then slit them open-- without quite severing them-- squeeze a little lemon juice inside, and fold the oysters together again. Dip them in some frying batter and fry in hot fat till quite crisp. Drain and pile them high on a fish paper, and garnish with cut lemon ...

... The Gourmet Conducted hy EMILIA I Dejeuner j j Kidney Omelette. i f j Casserole of Chicken. j J J j Carrots a l'Allemande. i S POMMTES A LA MaITRE d'HoTEL. j i I Bananas with Liqueur. I j Cafe. 1 I i Kidney Omelette BREAK five eggs into a basin and beat well. Skin two sheeps' kidneys and slice finely. Melt 1 oz. of butter in an omelette-pan; when hot put in one small minced onion or shallot, ...

... The Gourmet Conducted hy EA4 ILIA titer Oyster Cocktail. Consomme. Braised Red Mullet. Kidneys a la Brochette. Partridges en Crepinette. Salade. Ices. It?) Cafe. Dessert. f, 4 Oyster Cocktail ATEASPOONFUL of vinegar, a few drops of lemon-juice, a drop or two of Tabasco sauce, and rather more of tomato ketchup to six oysters with all the liquor, well seasoned with salt and pepper. Mix all ...

... The Gourmet Conducted ly EMILIA Creamed Oysters SCALD two dozen oysters in their own liquor and drain, setting aside the liquor. Mix thoroughly two table spoonfuls of flour and two table spoonfuls of butter. Set on stove, and when well heated add the oyster liquor, and salt and cayenne to taste. Cook for about fifteen minutes, then draw from the fire. Stir in two tablespoonfuls of thick cream ...

... The Gourmet (d o ri ducted by t At ]L I A T ranches de Saumon TAKE two or three slices (according to numbers) of Salmon not quite an inch in thickness and lay them in a marinade composed of oil, salt, lemon- juice and herbs for an hour. Then place the slices of salmon on an oiled gridiron and broil over a clear fire or gas grill. Serve with the following sauce: Prepare some mayonnaise sauce, ...

... The Gourmet Conducted hy EMILIA JT-UT-II-L ...

... The Gourmet m --M Conducted by t mil id, Dmer Hors d'CEuvres or Grape Fruit. Turbot en Matelote. ts?j Creme de Volaille. Ices. Homard a la Diable. Cafe. Desert. Turbot en Matelote THE French way of cooking fish en matelote means stewing and serv ing with a rich sauce, and a bouillon or broth is made in which the fish is cooked as follows: Two sliced onions, a large carrot, a bay leaf, ...

... The Go me t Conducted EMILIA Hors d'CEavres (1) Flemish Salad.-- Cut up any dried fish or herrings into slices, put them into a shallow dish with tomato, lettuce, cold boiled carrots, and a very few spring onions, all cut very small. Pour a mayonnaise sauce over this. (2) Mayonnaise of Eggs. Shell some hard-boiled eggs and cut them in half lengthways. Peel and cut four ripe toma toes in halves ...

... The Gourmet C on duct eel by EAdlJ^lA Sole a la Lyonnaise FILLET a sole and tie each fillet into a knot, butter a fireproof dish and put the fillets into it, with some small pieces of butter, cover them with buttered paper. Cook from ten to fifteen minutes until the fish is done. Place the trimmings in a stewpan with one small sliced carrot, half a stick of celery (also sliced), one clove, a ...

... The Gourmet Conducted by I. A t I. J dl A 1 rf titer Shrimp Cocktails. 1^1 Consomme au Macaroni. li?) 1 Fricassee de Homard. Roast Guinea-fowl. Compote de Peches. I ...

... THE GOURMET Conducted by EMILIA Diner j j Manhattan Cocktail. j f Hors d'CEuvres. 1 I j Sole aux Champignons. I I POULET A LA PORTUGAISE. I J J j Quartier d'Agneau a la Broche. 5 POMMES NoUVELLES. PETITS POIS 5 I a l'Anglaise. J I J j Creme de Milan. j Anges a Cheval. I _ I I Cafe. Dessert. 1 d Manhattan Cocktail FILL tumbler or shaker with chipped ice, put in three or four drops of Angostura ...

... I HE G OUR MET Conducted hy EMILIA Hors d'CEuvres CELERIAC should be very finely shredded and a dressing of oil and vinegar mixed with it, and a tablespoonful of finely minced parsley sprinkled over it. Curried Prawns Put 4 oz. of butter into a saucepan and slice into it two small onions. Fry them till brown over a slow heat, and then take them out. Stir one and a half table- spoonfuls of ...