Household.

Poverty Bay Standard, Volume X, Issue 1187, 28 October 1882, Page 8 (Supplement)

Household.

FRENCH DISHES FOR LUNCHEON. Turbot en Mayonnaise.—Cut some fillets of cooked turbot into moderate-sized round or oblong pieces, carefully taking off the skin and extracting all bones. Place these pieces of fish into a bowl, with a dressing made of oil, tarragon vinegar, salt, and pepper. As soon as the fish is well flavored with this seasoning, arrange the pieces round a dish like a crown. Place a circle of chopped hardboiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, beetroot, and capers round the dish, and then arrange a wall of aspic jelly round the edge of the dish. Fill up the centre of the crown of fish with mayonnaise sauce.

Petit Pates aux Ecrevisses.—Prepare some puff paste, and, after giving it two turns, leave it in a cool place. After a time roll it out very thin, and cut into rounds about the size of the top of a wineglass. On the top of each round place a tiny quenelle made of whiting, and two small fragments out of crabs claw. Cover this over with another round of pastry,<and join the edges together, and either brown a nice golden color in the oven, or, if preferred, fry them.

Ris de Veau en Fricandeau.—After well bleaching the sweetbreads, lard with bacon, and place in a braising pan, with a good, well flavored gravy. Take them out, and reduce the gravy left in the pan, adding a little powdered sugar. With this glaze the sweetbreads the side they are larded, and serve them on a puree of sorrel, tomatoes, cucumbers, mushrooms, or a ragout of cucumber, spinach, or chicory, whichever vegetable is preferred, and is in season. Langue de Bceuf au Gratin.—Chop very fine a little parsley, lemon thyme, tarragon, capers, and three anchovies ; soak a piece of crumb of bread in some good gravy; put it in a mortar with the herbs, and a small piece of butter, and thoroughly pound it together. Place a layer of this stuffing in the bottom of a fire-proof baking dish. Then put slices of cooked tongue on the top of it; then another layer of stuffing. Pour on the surface a little butter melted in stock ; place the dish in the oven until a nice color; hold a salamander over it before serving. Epigrammes d’Agneau aux Pointes d’Asperges.—Trim up some lamb cutlets, and cook in the braising pan a small piece of the breast; as sOon as this is done, take it out, extract the bones, and place the meat under a weight. • When cold, cut into pieces, which should be shaped like cutlets, and into each piece insert a bone, to simulate a real cutlet in appearance; salt, pepper, and dip these pieces into lemon juice, and then egg and breadcrumb them. Again dip in lemon juice, and, after another coat of egg and breadcrumbs, fry them lightly. The cutlets proper are plainly fried without breadcrumbs. When cooked arrange them on a dish, in a circle,, alternately with the epigrams; place in the centre some asparagus heads boiled in water, and flavoured with rechamel sauce.

Salade Rubse.—To make this in the greatest perfection, small pieces of the flesh of partridges, poultry, or cold salmon are required, a few anchovies filleted, turnips, carrots, asparagus heads, green peas, French beans, beetroot, prawns, and capers, all finely chopped, eschallot, pepper, mustard, vinegar, and caviare. The cold vegetables should be cut in small dices, and the amalgamation must be so cleverly managed as not to allow any one flavor to predominate. Of course, this recipe can be greatly modified, and still be very appetising. Garrottes Glacees.—Trim up to resemble little pears in shape, some new red carrots, and soak for a few minutes in water. Then fry in butter with the addition of some white powdered sugar and a little good stock. When the pieces are sufficiently cooked, increase the heat of the fire, so that the evaporation goes on rapidly. Let the carrots glaze, and then serve. Darioles a la Duchesse.—Thoroughly mix 4oz. of flour with a whole egg; add the yolks only of three eggs besides ; loz. of powdered sugar, four macaroons thoroughly crushed, and another whole egg. These ingredients should be added to each other singly, and, when thoroughly well mixed, stir in a teacupful of cream, vanilla essence, a pinch of angelica, minced very small, and a little mixed preserved fruit. Pour this mixture into buttered dariole moulds, and bake in a quick oven. Macedoine de Fruits a la Gelee.—Stew

carefully some pears % apples, plums, cherries, and apricots, or any variety of fruit that may be convenient, and out up into pieces. Prepare a gelatine jelly, flavoured with half a tumblerful of champagne. Fill a mould with alternate layers of jelly and fruit, and serve after freezing. If the fruit is very ripe it is better not to cook it. Indeed, no soft fruit, strawberries, <fco., ever requires cooking for a macedoine. Mrs, G. in the Queen.