... 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 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 ...

... By Emilia CEufs a la Celestine 1 Soupei- GiuFs A la Celestine. 5 I j Salade de Volaille a la Carlton. J j j Pain d 'Ananas a la Metropole. J I Aigrettes des Anchois. j I i Cafe. j SCALD a dozen oysters in their own liquor, and then remove them and cut in small pieces. Melt one table spoonful of butter in a saucepan and add two tablespoonfuls of flour. Mix well. Stir in a cup and a half of milk ...

... The Gourmet Conducted by Emilia LUNCHEON Hors d'CEuvres Varies (Red Cabbage A la Russe) Lobster au Gratin Carr£ d'Agneau A la Polonaise POMMES DE TERRE NOUVELLES Apple Beignets Caf£ Hors d'Qvuures Varies 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 and drain. Lay in a deep dish and sprinkle with ...

... 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 Conducted by Emilia Filets de Truite HAVE a good -sized trout filleted, and simmer it in some brown gravy, a glass of claret, some herbs and lemon juice, serve it with mousseline sauce and garnish with olives. M ousse- line sauce is a mayon naise sauce with some whipped aspic and about two table- spoonfuls of cream. This sauce is served cold. Souffle de Volaille Pound the white ...

... 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 GOURMET By Emilia. Coquilles d'CEufs BUTTER the insides of some china soufflé cases, put a tablespoonful of prepared and seasoned spinach in each; upon this put about a dessertspoonful of cream. Break a fresh egg in each, season with pepper and salt, place the cases on a baking sheet, and bake in a moderately heated oven for eight minutes. Dish up and serve quickly. D'Oie a la Diable en ...

... THE GOURMET By t mi lid, Xuncbeoit j i Croquettes de HuItres. I Indian Spatchcock. j Tomates Farcies. Flan d'Oranges. j I i j Croutes aux Champignons. j Cafe. i Croquettes de Huitres BEARD two dozen large cooking oysters, drain and chop them, and mix in a basin with ½ lb. of breadcrumbs, 2 ozs. of butter, two tablespoonfuls of white sauce, pepper, cayenne, and a little lemon juice. Stir over a ...

... Conducted by Emilia LUNCHEON Hors d'CF.uvres Varies HuItres k la Creme Civet de Lievre Navets k la Bechamel POMMES DE TERRE SAUTEES POMMES AU BEURRE Cafe Huitres a la Creme DRAIN the liquor from two dozen oysters, mix with it a small teacup- ful of hot water, add a little pepper and salt, and set over the fire in a saucepan. When it boils, take off the scum and add a cupful of milk. Let it ...

... By Emilia Sole aux Champignons ONE large sole; 8 ozs. mushrooms; 6 ozs. breadcrumbs; 3 ozs. butter; ½ tablespoonful parsley; one egg. Peel and chop half the quantity of mushrooms. Place them in a basin with the bread crumbs, butter and egg. Mix all thor oughly. Season with salt and pepper, and sprinkle in the parsley. Place the sole on a tin, run a sharp knife down the centre from head to tail ...

... The Gourmet Conducted by Emilia DtNER Hors d'CEuvres Consomme Filets de Turbot au Vin Roast Goose with Banana Stuffing PoMMES DE TERRE A LA MODE Creme de M,\rrons Sardines Maitre d'H6tel Dessert Cafe Filets de Turbot au Vin CUT small fillets of turbot and put them in a buttered pan, season with salt and pepper, moisten with a wineglassful of white wine and about a tablespoonful of Worcester ...