Home cookery

roll up loosely ; and, if liked, mask each roll with Chaudfroid sauce (p. 172). Dish them in a circle leaning- against a bed of salad, which has been dressed with oil and vinegar. Garnish with grated horse-radish, aspic jelly, and tomato. Sauce Raifort. Take one gill of cream and whip it stiffly ; mix with a small portion of this cream the following ingredients : Half teaspoonful each of English and French mustard, a pinch of castor sugar, a little French vinegar, salt to taste. Add this to the whipped cream and stir in lightly about two tablespoonfuls of liquid aspic jelly, and from three to four tablespoonfuls of grated horse-radish. Boudinettes de Boeuf. Pass three-quarters of a pound of steak through a mincing machine four times, then rub it through a wire sieve to remove any skin. Make a panada with one ounce of butter, one gill of water, and two and a half ounces of fine flour, and a little salt thus : — Let the butter and water boil, then stir in the flour and salt, and boil the mixture well. Pound the meat and panada with one ounce of butter (melted) and two eggs. Pepper and salt to taste. Butter some small moulds, fill them with the mixture, and steam or poach them for about twenty minutes. Serve with them a good brown sauce, to which has been added two or three tablespoonfuls of tomato puree. Two or three mushrooms or truffles, chopped finely, and added to the meat mixture, are a great improvement. Sheeps' Tongues Braised. Sheeps' tongues 2 or 3. Sheeps' brains i set. Parsley (chopped finely)... i teaspoonful. Cream i tablespoonful. Lemon juice. Bread crumbs. Tomato sauce or brown sauce. A little glaze. Lay the tongues in salt and cold water for twelve hours ; then blanch them. Put a little sliced carrot, turnip, onion and celery at the bottom of a stewpan, add a small bunch of herbs, six peppercorns, and the tongues. Put a slice of bacon over the tongues, pour round a little good stock, braise gently for three hours or until the tongues are quite tender. Skin the tongues, slice them lengthways, lay the slices in a saucepan and pour over them a little glaze and re-heat them. Dish up the slices of tongue on a ring of mashed potatoes. Fill the centre with any nice puree or dressed vegetables ; garnish with the brains. Pour round tomato or brown sauce. Brains for the Garnish. Skin and cook the brains in boiling water, seasoned with a tablespoonful of vinegar and a little sliced onion, boil fast to harden them about ten minutes. Chop up the brains, mix with them the parsley, lemon juice, cream, seasoning and sufficient bread-crumbs to make it the right consistency. Re-heat and use for garnishing. Lambs' Sweetbreads. Lambs' sweetbreads. Butter i| oz. White stock i to | pint. Cream 3or4 tablespoonfuls. Lemon rind a small piece. Lemon juice a few drops. Parsley, thyme, marjoram a small bunch. Pepper and salt to taste. Flour I dessertspoonful.