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... The Gourmet Conducted by Emilia DlNER Melon CoNSOMMlt Filets de Sole k la Reine Fricassee de Volaille Pommes Frites Mousse de Citron Croutes de HuItres Dessert CafJs Filets de Sole a la Reine TAKE some fillets of sole, spread them on one side with a layer of stuffing made of breadcrumbs, chopped parsley, pepper, salt, cayenne, and a little beaten egg. Roll up the fillets and tie each one round ...
... The Gourmet Conducted by Emilia LUNCHEON Hors d'CEuvres Curried Prawns Fricasseed Chicken Celery with Cream Jellied Fruit MacEdoine Coffee 1 Curried Prawns FRY two small onions in butter till brown, and then take them out of the pan. Stir one tablespoonful of curry powder and one of flour into the butter and mix well; then stir in the same amount of gravy or, if preferred, milk, sufficient to ...
... The Gourmet: Conducted by Emilia Chicken Terrapin CUT into rather coarse dice sufficient cold chicken to measure one pint. Put one table spoonful of butter and one of flour in a saucepan over the fire and stir until it is browned; to this add gradually one cupful of thin cream and stir it until smooth and thick, giving a pale coffee-coloured sauce. Add the chicken, and, when it is heated ...
... The Gourmet Conducted by Emilia SOME MACARONI DISHES Macaroni Croquettes Fillets of Sole and Macaroni Blanquettes of Veal with Macaroni Kidneys with Macaroni Macaroni Croquettes BOIL 4 oz. of macaroni twenty minutes and cut up small. Chop up 2 oz. of cooked meat-- beef, mutton, or tongue with out fat. Heat this up in a gill of tomato sauce, then add the macaroni and 2 oz. of grated cheese. ...
... The Gourmet Conducted by Emilia SOME CHEESE DISHES Cheese Fondue Cheese Sauce Omelette au Parmesan Cheese and Rice Croquettes (A Breakfast Dish) Cheese Crab (A Savoury) Cheese Fondue WARM a quarter of a pint of milk, dis solve in it a pinch of carbonate of soda and stir in 1 oz. of bread-crumbs; leave for a quarter of an hour, then add 3 oz. of grated cheese, 1 oz. of butter (warmed), the ...
... The Gourmet Conducted by Emilia SOME SEASONABLE SWEETS Souffl£ au Vanille Bananes au Sirop Crepes aux Confitures Compote de Marrons Souffle au Vanille MELT I oz. of butter in a pan, mix smoothly into it I½ oz. of flour, and stir over the fire for a few minutes. Then add one gill of milk, and cook well. Remove the stewpan from the fire and beat in the yolks of four eggs, one at a time. Add I oz ...
... breakfast Dishes Some welcome variations to what is perhaps the best meal of the day By A. H. Adair FOR those households in which a full English breakfast is a necessity one ventures to make a few suggestions which should serve to provide an occasional change in the menu. No one, of course, can criticise this, the best breakfast in the world, and the best meal of the day in England, but ...
... The Gourmet Conducted by Emilia LUNCHEON Hors d'CEuvres Varies Kidney Omelette Fillets of Chicken with Oysters Salad Pain de Prunes Cafe Kidney Omelette BREAK five eggs into a basin and beat well. Skin two sheep's kidneys and slice finely. Melt 1 oz. of butter in an omelette-pan. When hot, put in one small minced onion or shallot, fry a few seconds, then put in the kidneys; toss them over the ...
... The Gourmet Conducted by Emilia A LIGHT SUPPER Grape Fruit a I'Americaine REMOVE all the fruit out of four large grape fruits, being careful not to break through the skins. Place all the fruit, with its juice, in a basin, and set on ice for three hours or so to get thoroughly cold. Pour into the basin one table- spoonful of liqueur and castor sugar. Mix well together and replace the prepared ...
... The Gourmet Conducted by Emilia Filets de Sole a la Victoria FILLET a good-sized sole and cut the fillets into convenient-sized pieces and roll them. Sprinkle a buttered fireproof dish with chopped mushrooms, finely chopped parsley, one small onion finely minced, and a few mixed herbs. Place the fish rolls on this, and pour enough stock (with a wine- glassful of white wine) to practically ...
... By C. E. Hughes Hallett JUST as we are in the midst of our hustle and bustle preparing for the summer vaca tion, the berries for our various jams and jellies seem to ripen and demand attention. With a sigh we pause to think of the long weary time of stirring and boiling and wonder if it is worth while-- yet we are house-proud, and there is something peculiarly pleasing about a beautifully ...