Fifty dinners

season with pepper, salt, and powdered dried herbs. Fry for ten minutes gently, and then put in an ounce of glaze ; when this has dissolved arrange the tourncdos on the surface of the vegetables, and moisten with good broth just level with their surfaces. Bring nearly to boiling-point, then cover the pan, and simmer very slowly till the meat is tender. Now take out the tonrnedos, brush off any vegetables that may adhere to them, and set them on a dish covered by another with a weight upon it. This can be done early in the day. Prepare the sauce in this way:—Chop up all the trimmings of the veal with two ounces of raw lean ham or good bacon, mince two ounces of onion, and wash and chop the peelings and trimmings of a quarter of a pound of mushrooms. Put all into a stewpan, season, and moisten with the broth strained off after finishing the tournedos, making it up, if necessary, to three-quarters of a pint with extra broth ; boil up slowly, and then simmer for fifteen minutes, skim, and strain. Take a breakfast-cup, put into it half an ounce of cornflour, squeeze into it the juice of half a lemon, and add sufficient broth to mix it nicely. Set the strained broth now in a stewpan over a moderate fire, and when steaming stir in the mixed cornflour through a pointed strainer ; bring to the boil, and finish with half a glass of chablis, which has been reduced by boiling from a full glass. Now add a few drops of caramel to colour nicely, stir in a tablespoonful of minced ham and a dessert-spoonful of minced olives. Keep the sauce hot in the bain-jnnric while you heat the tournedos by arranging them in a baking-pan moistened with a little broth, setting this in the oven, and basting them gently. As soon as properly hot take out the pan, lay the toiirnedos on a hot flat silver dish upon fried crofitons of bread, brush them over with melted glaze, and sprinkle finelv chopped olives and ham over their surfaces. Garnish with tomates farcies., and serve with the sauce in a silver sauce-boat. Equally practicable with beef. It is now as well to say good-bye to game, for that which comes from abroad to us is poor stuff and out of season, while aquatic birds are getting very fishy. lO Choose Bordeaux pigeons ; have them drawn and trussed at home, saving their livers, with which make a paste in this way : — Fry in a dessert- 4. Pigeons spoonful of butter in a small saute-v>?in a on toast. ^ r 1 r • J • • , teaspoonful 01 minced onion ; put m the pigeons’ livers and one chicken’s liver, fry gently, adding half an ounce of glaze and a seasoning of pepper, salt, and powdered dried herbs. As soon as the livers are soft empty the contents of the pan upon a sieve, drain off the juice, and pass the rest through. Mix all to a paste and use this to spread over the croutcs, on which the roasted pigeons are placed. Let the latter be lightly roasted, well basted, and served as hot as possible. Good bread sauce and brown gravy should accompany. This had better be made of French preserved macedoine de legumes. Empty the con- 5. Salad of tents of the tin upon a strainer, let all the vegetables. liquid drain off, then put the vegetables in your bowl, season with salt and black pepper, and moisten with a gill of well-made mayonnaise sauce, keeping it as cold as possible.