Fifty dinners

Now turn the broth to a sauce à la tortue in this way ; — SADDLE OF HARE WITH SOUBISE SAUCE. 99 Prepare a roux with an ounce of butter and an ounce of flour ; moisten with the broth, bring to the boil, put in the half-pound of mushrooms, the trimmings of which were used in the >y(7«/f-pan, cutting them into neat pieces if large, and simmer for fifteen minutes. After this empty the contents of the pan upon a hair sieve with a bowl beneath it ; pick out the pieces of mushroom, placing them on a plate aside, and pass the sauce through the sieve. Lastly, put the strained sauce into a stewpan, stir into it a gill of freshly made tomato sauce, and a tablespoonful of marsala ; mix well, add the mushrooms and the pieces of head, warm up gently without boiling, and serve as you would a ragout within a neat border. For special occasions a garnish of cock’s combs, truffles, sweetbreads, fancy quenelles, &c., may, of course, be added. The rd,hle is the body of the hare without head, shoulders, and hind-legs, which, carefully removed, are kept for soup or civet de lièvre.^ while the body which remains is roasted, forming 4- Saddle^ of a nice easily carved dish for a small party, soubise sauce. Having thus trimmed a well-grown but young hare, line the inside of the ruble with thin slices of cold cooked bacon, and over that enough veal stuffing to fill it nicely, securing the ends. Lard the back fillets, or wrap them round with slices of bacon, and envelop the whole with well-buttered paper. Roast in front of the fire, basting frequently, removing the paper during the last seven minutes for the larding to take colour, or the skin to brown, as the case may be. Liver sauce, made with that of the hare and flavoured loo with port wine, is liked by some. There can be no doubt, however, that sauce Soubise is as good, if not better. For this see Menu xvi., stopping the process after passing the onion puree through the sieve, which finish, after warming again, with a tablespoonful of cream. Turn a pint of milk to curd, drain this on a sieve, bruise it in a bowl, and beat it with two ounces of butter till creamy. In another bowl beat of honour three ounces of sugar with three whole eggs. Amalgamate the contents of the two bowls, and stir into the mixture sufficient crushed ratafias or macaroons to thicken it to the consistency of a stiffish batter. Add now the juice and zest of a lemon, a tablespoonful of orange-flower water, and a liqueur-glass each of brandy and maraschino. Line six buttered round mince-pie pans with fine puff-paste rolled out thinly, fill them with the mixture, and bake about twenty minutes in a moderate oven. Break and beat an egg in a bowl, beat it with an ounce of butter, then pass in by degrees two ounces of grated cheese, a dessert-spoonful of 6. Indian made mustard, a seasoning of salt and “"ramekin toast." Nepaul pepper, and a pinch of mace ; work till the mixture is smooth, adding another yolk, if need be, but it ought to be stiff enough to lie on the surface of the toasts without spreading. Have ready four nicely fried toasts, arrange the mixture upon their surfaces, smoothing it with a palette-knife dipped in hot water, and set them in a moderate oven till nicely coloured, serving on a hot napkin without delay. MENU XXII. {^October or November.)