... 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 ...

... The Gourmet: Conducted by Emilia A CHRISTMAS DINNER Oysters Consomm£ Sole k la Romaine Filets de Bceuf Pommes Frites I Roast Turkey with Chestnuts V Christmas Pudding with Almond Sauce Cr&me de Mandarines Dessert Caf£ I Sole d la Romaine SELECT the whitest fillets of sole possible, and after slightly salting them fold them in two and cook them in butter and some mushroom liquor. Place them in ...

... The Gourmet Conducted by Emilia J Dinner Dishes for April Vienna Potato Salad (Hors d'CEuvres) Slice some boiled potatoes thinly chop some raw onion very fine slice two hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat some vinegar. Add a teaspoonful of made mustard and stir with the beaten yolk of an egg. Mix all together with a tablespoonful of hot butter and chopped ...

... 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 COURME1 By tmi/ia Homard a I'Aspic LINE some small moulds with aspic. Put in pieces of lobster cut small, then some slices of skinned tomatoes. Pound some picked shrimps with butter and enough aspic to make it set. Season well, and fill up the moulds with the mixture, the top layer being aspic. When quite set, turn out and garnish with cress. Omelette aux Rognons Break five eggs into a ...

... THE GOURMET by Emilia, T* Cbiufs a I'Aurore CUT four hard-boiled eggs in halves crossways, and remove the yolks with care. Mix the yolks with a teaspoonful of fresh butter, one of cream, a little made mustard, and a teaspoonful of finely chopped tarragon; when well mixed rub through a fine sieve. Fill the cavities of the whites of eggs with this mixture, put a star-shaped slice of pimento on ...

... The Gourmet Conducted by Emilia Souffle de Homard PUT 2 oz. of flour into a stew pan with 2 oz. of butter, and the coral (if any), a dust of cayenne, salt, one teaspoonful of anchovy sauce, three yolks of eggs, and half a pint of milk. Mix all these ingredients over the fire till they boil: then mince up the flesh of the lob ster and add it to the boiling mixture: with a tablespoonful of ...

... The Gourmet Conducted by Z M l]oi A i Sttner Brandy or Gin Cocktail. j i i Creme de Asperges. I I I I Mayonnaise de Homard. j i PoULET A LA MARYLAND, j POMMES DE TERRE FrITES. I Haricots Verts. j I 3 Comp6te de Fraises. Souffle au Parmesan. Cafe. Dessert, j T- Brandy or Gin Cocktail MLX a quarter of a pint of brandy or gin, half a gill of curaçoa, a table spoonful of bitters, half a gill of ...

... THE GOURMET By Emilia Lobster a I'Americaine CUT up about one and half cupfuls of fresh lobster. Put into a stewpan one heaped tablespoonful of butter and the same quantity of minced onion; fry well together till slightly coloured. Stir in one tablespoonful of flour, cook till blended, and then add gradually one cupful of thick strained tomatoes (the tomatoes should be previously cooked and ...

... THE GOURMET By Emilia Potage Vert-pre WASH and pick 1 lb. of spinach, throw it into a pan of boiling water containing a little salt. When tender, drain and rub through a fine sieve. Melt 1 oz. of butter, stir in ½ oz. of cornflower till smooth, add a quart of white stock, and boil for ten minutes; add the spinach purée, season to taste, stir till it boils; lastly, add ½ pint of cream, stir ...