Potage " mulllgatunny ” au gras. Filets de barbue au bleu. Croquettes de gibier h, la chasseuse. “Porterhouse steak.” C6leri k la Flamande. SoufIl6 k la vanlUe. “Mock crab toast.” A VERY capital thick mulligatunny can be made with a stock made out of sixpennyworth of chicken giblets, exactly as prescribed for clear chicken ^ I _ 1 r T^l * A giblet soup, Menu i. This having been made, the following course should be tunny. followed : — Put four ounces of minced onion to fry gently in one ounce and a half of butter ; let this continue till the onion is browned ; then add (previously prepared in a soup plate) one tablespoonful of curry powder, one dessert-spoonful of curry or mulligatunny paste, one large tablespoonful of crime de rizy a saltspoonful of salt, all blended with a couple of tablespoonfuls of milk or stock. Mix this well into the butter and onions, and let them fry together for at least twelve minutes. Then begin to moisten with the stock — one and a half pint enough — adding a dessert-spoonful of minced green ginger, a tablespoonful of sharpish chut- ney or a teaspoonful of red currant jelly with the juice of a lemon, and a tablespoonful of desiccated cocoa- lOX 102 FIFTY DINNERS. nut ; boil up a simmer for half an hour, then pass the soup carefully through the hair sieve, catching up the pieces of green ginger, nut, &c. Warm up to finish with, adding one yolk of egg beaten up in a coffee- cupful of cocoanut milk obtained by soaking a table- spoonful of desiccated cocoanut in a gill of boiling water and squeezing it through muslin. Having cut off neatly the two fillets (one on each side) of a small brill, weighing about a pound ; you must first proceed to make a good broth 2. Fillets of bones and trimmings, assisted by brill with ° . •' red wine. two Ounces each of shredded onion and carrot, a bunch of parsley, a dessert- spoonful of blended thyme and marjoram, a salt- spoonful of salt, a dozen peppercorns, and a pint and a half of water. When this has been brought to the boil once and then simmered for half an hour, strain it off into a glazed earthenware casserole or an enamelled pan : set this on the fire, and as soon as boiling begins, add the fillets. This will check the boiling ; when it recommences, moderate the fire to simmering, cover the pan, and add a large claret-glass- ful of sound light claret. Let the fish fillets cook very slowly in the broth for about eighteen minutes : when done, drain and place them in a very hot dish, care- fully covered up. Strain the broth in which they were cooked, thicken it, stir in half an ounce of glaze, bring to the boil once, and pour over the fish through a pointed strainer. The red wine will give the fish a bluish tint, hence the French name. A tinned utensil must not be used. GAME CROQUETTES. 103 ✪ Cheese Toasts

AI-modernized reading of the original text

Potage " mulligatunny ” au gras. Filets de barbue au bleu. Croquettes de gibier h, la chasseuse. “Porterhouse steak.” C6leri k la Flamande. Soufflé k la vanille. “Mock crab toast.” A VERY capital thick mulligatunny can be made with a stock made out of sixpennyworth of chicken giblets, exactly as prescribed for clear chicken giblet soup, Menu i. This having been made, the following course should be tunny. followed : — Put four ounces of minced onion to fry gently in one ounce and a half of butter ; let this continue till the onion is browned ; then add (previously prepared in a soup plate) one tablespoonful of curry powder, one dessert-spoonful of curry or mulligatunny paste, one large tablespoonful of crème de riz a saltspoonful of salt, all blended with a couple of tablespoonfuls of milk or stock. Mix this well into the butter and onions, and let them fry together for at least twelve minutes. Then begin to moisten with the stock — one and a half pint enough — adding a dessert-spoonful of minced green ginger, a tablespoonful of sharpish chutney or a teaspoonful of red currant jelly with the juice of a lemon, and a tablespoonful of desiccated cocoa nut ; boil up a simmer for half an hour, then pass the soup carefully through the hair sieve, catching up the pieces of green ginger, nut, &c. Warm up to finish with, adding one yolk of egg beaten up in a coffeecupful of cocoanut milk obtained by soaking a tablespoonful of desiccated cocoanut in a gill of boiling water and squeezing it through muslin. Having cut off neatly the two fillets (one on each side) of a small brill, weighing about a pound ; you must first proceed to make a good broth 2. Fillets of bones and trimmings, assisted by brill with ° . •' red wine. two Ounces each of shredded onion and carrot, a bunch of parsley, a dessert-spoonful of blended thyme and marjoram, a saltspoonful of salt, a dozen peppercorns, and a pint and a half of water. When this has been brought to the boil once and then simmered for half an hour, strain it off into a glazed earthenware casserole or an enamelled pan : set this on the fire, and as soon as boiling begins, add the fillets. This will check the boiling ; when it recommences, moderate the fire to simmering, cover the pan, and add a large claret-glassful of sound light claret. Let the fish fillets cook very slowly in the broth for about eighteen minutes : when done, drain and place them in a very hot dish, carefully covered up. Strain the broth in which they were cooked, thicken it, stir in half an ounce of glaze, bring to the boil once, and pour over the fish through a pointed strainer. The red wine will give the fish a bluish tint, hence the French name. A tinned utensil must not be used. GAME CROQUETTES.

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