THE HOME.

Globe, Volume XXIV, Issue 2475, 13 March 1882, Page 4

THE HOME.

Kefobm Outlets (Ootblextes a la Eeformb). —Take the vhitei of four hardboiled eggs, Jib. of cooked tongue, and one small bottle of truffles; cut them all in long narrow strips and pat them into a small stewpan. Mince together the trimmings of the eggs, tongue, and truffles ; beat up three eggs in a basin with a little salt, dip each cutlet in this, and press an equal quantity of the above mince on both sides of it; dip it again in the egg, bread-crumb it carefully, and flatten it with a outlet bat. Fry in oil on a slow fire, about ten minutes. While the outlets are being fried melt a piece of butter in a saucepan, add a teaspoonful of flour, and stir on the fire until it begins to color ; then add n gill of good stock, three cloves, four peppercorns, a sprig of parsley, one of thyme, a bay leaf, and a little salt. Let the sauce boil half an hour, skim off the fat, add a wincglaseful of sherry, and strain it on the garnish of long narrow strips mentioned above. Dish up the outlets in a circle, with the garnish in the centre. Fillets oe Babbit.—Out the fillets from a couple of rabbits, lard them finely with fat bacon, and, just before they are wanted, put them in a tin in the oven, with plenty of butter and a sprinkling of salt ; cover the tin with a sheet of buttered paper, and in a few minutes they will be cooked. Take some of the flesh of the rabbit and pound it in a mortar; mix lez of butter with a handful of flour in a saucepan, add enough water to make a thick paste, let it come to a boiling point, then put it by to cool. Take of this paste half the quantity you have of meat, and of. butter half the quantity you have of paste, mix all in a mortar thoroughly, add the yolks of two eggs and one whole egg, . salt, pepper, spices, and powdered sweet, herbs to taste, work well together, and pas* it through a sieve ; lastly, stir in half a gill of cream. Shape the mixture into quenelles, place them in a buttered saute pan, leaving a clear space on one side ; put a good pinch of salt in that space, pour in a sufficient quantity of boiling water to cover the quenelles, and leave them

to poach for ten minutes, then drain them carefully on a cloth ; 'arrange thorn on a diih alternately with the fillet*, round oome liver sauce and garnish with button mushrooms. Tctbeby, BoilißD —Wash the turkey in tepid water, and mb it all over with lemon juice ; then put it into a saucepan full of baiting water, with a large piece of butter, a oauple of onions, a head of celery, some sliced carrots, a bunch of parsley and sweet herbs, whole pepper, mace, cloves, and salt ta taste. Let it boil slowly and remove carefully any scum that may rise. Serve with celery sauce.