Fifty dinners

ing with warm broth just in sufficient quantity to cover the meat ; bring almost to the boil, and then simmer as slowly as possible till the meat is tender. When sufficiently done to enable you to remove the bones, draw the pan from the fire, take out the breast, and pick out the bones ; then place it flat on a dish with a heavy weight upon it ; strain the broth and vegetables in which the meat was cooked, putting the vegetables aside, and setting the broth to cool. These operations should be performed early in the day. When the breast has become thoroughly cold, remove the weight, and divide the meat into two pieces, trimming them neatly in oval shape. Brush them over with egg, and bread-crumb them with some very finely sifted stale bread-crumbs crisped in the oven. Let them stand for an hour, and repeat the process, re-crumbing them again. Now fry them in boiling fat a nice golden yellow, take them out, drain them dry, and arrange them upon a flat silver dish on a puree of the vegetables with which the meat was braised. Practically speaking, sauce tartare is sauce mayonnaise with a garnish of herbs and a soupfon of French mustard. Great care should be taken in In summer-time with regard to the temperature, and the quality of the oil, eggs, and vinegar. Work in a cool place, and have the bowl laid over crushed ice. Put into it two raw yolks, a teaspoonful of French mustard, and a small saltspoonful of salt, mix well together, and then begin to add — by drops only — a little of the oil ; the eggs and oil having been blended, continue to add oil in quite small quantities till you have used a gill, and the [illustration: Nuns' Sighs Fritters]. mixture is smooth, thick, and creamy. Now stir into it a dessert-spoonful of tarragon vinegar, adding a tablespoonful of mixed green herbs, finely chopped — parsley, chervil, chives, tarragon, and garden-cress may thus be used. Choose small new potatoes the size of a golf-ball. Partly boil them till nearly done, then drain and cool. Make separately half a pint of white sauce as follows : — Put half an ounce of butter Potatoes m . , . . . ^ the Parisian into a stewpan, melt it, stir m four ounces ^^ay. of minced onion, fry lightly over a low fire for five minutes, then mix with it half an ounce of flour ; cook gently till well mixed, and then moisten with a gill of white broth and a gill of milk, bring to the boil, season with salt and white pepper, simmer for twenty minutes, and pass through a hair sieve ; put the sauce into a stewpan, and add to it a dessertspoonful of finely minced parsley, put the potatoes into it, simmer them very gently till quite tender, then take the pan from the fire, add a dessert-spoonful of cream, and empty the potatoes and their sauce into a hot silver dish. For these take a quart stewpan, put into it a gill of water, two ounces of butter, and a quarter of an ounce of sugar. Boil, then take off the fire and stir into it four ounces of well-dried . sighs fritters. and sifted flour, mix well, put the vessel on the fire again, and stir for four minutes with a wooden spoon. Take it off and add, one by one, two eggs, well mixing the first before the second is added — mix