FRENCH DISHES FOR LUNCHEON.

Waikato Times, Volume XIX, Issue 1628, 9 December 1882, Page 2 (Supplement)

FRENCH DISHES FOR LUNCHEON.

Tubbot 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 orown. 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 auxEcrevisses. — 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 Veatj en Fbigandeau. — 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.

Langtje de ,Bceuf au CrEATm. — 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.

Epigbammes d'Aqneau atjx 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 sunder a weight. When cold, cut into pieces, which' should be shaped like cutlets, and into each piece insert a'bone, to simulate a real outlet 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 bechamel sauce.

• Salade Rtjsse.—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, ,g^een peas, French beans,' beetroot, prawns, and capers, all finely chopped, eschallot, pepper, mustard, yihegar, and caviare.' .The cold vegetables should, be cut* in -1 small dices, and the amalgamation must be so cleverly managed as not to allow, any one 'flavor 1 to predominate,. Of Bourse, this recipe ■!p&ii', be modified,*' and still, be very' ', " ' / ' \i»

-jOi^RoiTßH'i Qlacbes.' — Trim , up, to resemble jfitilef ß^ra^ in'snap^ fiome.new:,r^ carrots, & few mmateVi'w^watejr. 5 fr^'-in' Mtfer wim.tii#'a4dition of some wliiW ,powderea sug^r ana a little good stock.^ When > x'Keat'ofitlw iirel so that the evaporation'. coes J cpn rapialy. ; tLet>tne .carrots glaze, and' then'

carefully some ' pears, apples, plums, cherries, and apricotsKorany^ariely of fruit that may be convenient} and out up into pieces. Prepare a gelatine jelly, flavoured with half a .tumblerf ul< of?cham£afenei Fill' a mould with alternate layers of jelly and; fruifyand serve ;af ter freezing. If the fruit is .very ripe it is (j lwtter not to cook ; it. Indeed, no soft fruit, &0., ever requires cooking for a yaacefloine. W ,'! .. Mrs, 0. in, the' Queen.