Housekeeper.

Alexandra Herald and Central Otago Gazette, Issue 364, 30 April 1903, Page 7

Housekeeper.

CONSOMME A LA EOT ALE.

S£3*£EQUIKED : A quart of! clear soup, <j|(6gf? savoury custard, one teaspoonful JBc3S tarragon, and parsley, For the custard: Break one egg and one yolk into a basin, beat them without frothing them much. •.iAddone gill of strong stock, salt and pepper;

Well butter a jam-jar, strain the custard into it. Twist a piece of buttered paper over it. SUnd the jar in a pan of boiling water, to come half-way up the jar, and steam very slowly till solid. It must not boil, or, when turned out, instead of being in a solid slab, it will be honeycombed through with holes. When the cu&tard is a little cool, cut it in slices ; then cut these slices into fancy Bhapes with small cutters. As you stamp out the shapes, lay them in a soup-plate containing a little clear soup, to wash off any loose fragments on them. Pour the clear at up into a hot tureen, slip the shapes of savoury custard gently in, sprinkle the chopped parßley, tairagon, and chervil on the top, and serve..

TtJEBOT A LA SAVOY. Eequired: Three or four pounds of turbot, quarter of a pcund of picked shrimps, two ounces of butter, two ounces of flour, half a pint of cold water, one egg and onr yolk, two toaspoonfuls of anchovy essence, lemon-juice, cayenne, and salt to tastie. Wash the fish, remove the bone in the middle without dividing the upper and lower sides of the fish, so that there is a kind of ba«> in which to put the stuffing; the'little bones along the side you will havte to leave in. For the stuffing: Pound the shelled shrimps. Melt butter, add flour, pour in water, stir over fire till the paste can be rolled about in a saucepan without sticking to it. Add this 'panada 1 to the shrimps. Mix well. Add the eggs, anchovy, lemonjuice, cayenne, and salt. If liked, add a drop or two of cochineal. Spread this stuffing over the inside of the fish. Press the pieces neatly together. Lay the flm on a buttfxei baking-tin. Sprinkle with lemon-juice; cover with buttered paper. Bake in moderate ores twenty-five minutes. . Serve on a hot dish masked with wellflavoured white sauce. Garnish with chillies. ~ 'N.B —Make the sauce .from fish stock made from the bones of the turbot. .-.•.''