Melt a quarter of an ounce of butter in a small saucepan, stir in a quarter of an ounce of flour, mix well and moisten with a nill of milk, blend, and add enough grated Parmesan to bring the mixture to the consistency of jam, season with salt, pepper, mace, and Nepaul pepper. Have ready four well-fried toasts✪ Cheese Toast, which have been kept hot in the mouth of the oven, pour the mixture over them, and serve as hot as possible. Some like a moistening of beer or porter instead of milk. MENU XV. (March or April) Potage aux boules de nelge. Merlucbe ^ la Wyvern. Poitrine d’agneau k la tartare. Pommes de terre a la Parisienne. Souplrs de nonne. Tartelettes au Gruyere. Having made a pint and a half of good clear stock in the manner given for pot-au-feu^ the only thing that remains to be done is the garnish. For i. Clear soup one root of celeriac (ccleri rave) and with snow- . , • -11 1 balls. ^ seven or eight-ounce turnip will be required, out of which, raw, as many nice round balls should be cut as possible with the smallest round vegetable scoop, trimmings being used in the stock-making. There should be about the same number of balls of each vegetable, and they should be cooked in this manner : — Simmer them, to begin with, in melted butter, drain, and cook them gently in broth till tender, being careful not to overdo them. As the turnips will be ready sooner than the celeriac, it is advisable to begin with them first ; drain, set them aside, and then put in and finish the celeriac. Add the garnish at the last moment and serve the soup. For this dish choose a good-sized fresh haddock. 70 BREAST OF LAMB A LA TARTARE. 71 Carefully remove the flesh from each side of the backbone, thus obtaining two long fillets. Put these aside. Break up the bones, tail, and head, and with them make a broth in the manner ‘2.. Haddock, explained in Menu i. When ready strain this off, and skim it. To dress the fish : — Choose a saute-Y>o.n with an upright rim ; put the broth therein with a claret-glass of chablis, graves, or sauterne, and bring it to the boil ; at this point put in the two pieces of fish, let the liquid return to the boil after their immersion, then reduce the heat to simmering. In about eight minutes they will be done. Take them out with a slice, and lay them upon a hot dish as neatly as possible, covering them up. Immediately proceed to thicken the broth, in which the fish was cooked, in a saucepan con- taining a roux prepared beforehand ; as this is work- ing, add by small pieces at a time half a gill of freshly made shrimp puree^ and when thoroughly amalgamated and skimmed pour it over the pieces of fish through a pointed strainer, masking them nicely. The dish may be garnished all round the edge with neatly turned potatoes or fillets of stewed cucumber. Procure the whole of a breast of lamb. Choose a /rz6'«;/rt^(?flz<-pan, put into it an ounce and a half of butter, set this over a moderate fire, and when melted throw in, all finely minced, 3- Breast of three ounces each of onion, carrot, and turnip, one of celery, a sprig of mint, a bouquet garni and seasoning ; fry till turning colour, and then lay the breast over the vegetables, moisten- 72 FIFTY DINNERS.

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Melt a quarter of an ounce of butter in a small saucepan, stir in a quarter of an ounce of flour, mix well and moisten with a gill of milk, blend, and add enough grated Parmesan to bring the mixture to the consistency of jam, season with salt, pepper, mace, and Nepaul pepper. Have ready four well-fried toasts, which have been kept hot in the mouth of the oven, pour the mixture over them, and serve as hot as possible. Some like a moistening of beer or porter instead of milk. MENU XV. (March or April) Potage aux boules de nelge. Merluche à la Wyvern. Poitrine d’agneau k la tartare. Pommes de terre a la Parisienne. Souplrs de nonne. Tartelettes au Gruyere. Having made a pint and a half of good clear stock in the manner given for pot-au-feu^ the only thing that remains to be done is the garnish. For i. Clear soup one root of celeriac (celeri rave) and with snow- . , • -11 1 balls. ^ seven or eight-ounce turnip will be required, out of which, raw, as many nice round balls should be cut as possible with the smallest round vegetable scoop, trimmings being used in the stock-making. There should be about the same number of balls of each vegetable, and they should be cooked in this manner : — Simmer them, to begin with, in melted butter, drain, and cook them gently in broth till tender, being careful not to overdo them. As the turnips will be ready sooner than the celeriac, it is advisable to begin with them first ; drain, set them aside, and then put in and finish the celeriac. Add the garnish at the last moment and serve the soup. For this dish choose a good-sized fresh haddock. BREAST OF LAMB A LA TARTARE. 71 Carefully remove the flesh from each side of the backbone, thus obtaining two long fillets. Put these aside. Break up the bones, tail, and head, and with them make a broth in the manner ‘2.. Haddock, explained in Menu i. When ready strain this off, and skim it. To dress the fish : — Choose a saute-Y>o.n with an upright rim ; put the broth therein with a claret-glass of chablis, graves, or sauterne, and bring it to the boil ; at this point put in the two pieces of fish, let the liquid return to the boil after their immersion, then reduce the heat to simmering. In about eight minutes they will be done. Take them out with a slice, and lay them upon a hot dish as neatly as possible, covering them up. Immediately proceed to thicken the broth, in which the fish was cooked, in a saucepan containing a roux prepared beforehand ; as this is working, add by small pieces at a time half a gill of freshly made shrimp puree^ and when thoroughly amalgamated and skimmed pour it over the pieces of fish through a pointed strainer, masking them nicely. The dish may be garnished all round the edge with neatly turned potatoes or fillets of stewed cucumber. Procure the whole of a breast of lamb. Choose a /rz6'«;/rt^(?flz<-pan, put into it an ounce and a half of butter, set this over a moderate fire, and when melted throw in, all finely minced, 3- Breast of three ounces each of onion, carrot, and turnip, one of celery, a sprig of mint, a bouquet garni and seasoning ; fry till turning colour, and then lay the breast over the vegetables, moisten-

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