For consolidated tomato puree take a pound of tomatoes and cook them as for the puree in Menu viii. till they begin to be pulpy, then mix with them an ounce and a quarter of moistened gelatine. Work this with the tomatoes till it is perfectly dissolved, then pass all through an hair sieve. For garnish this can be set in tiny darioles, and be turned out when required ; or it may be poured out upon a plate, and when firm patterns may be cut out of it with any neat fancy cutters. 128 FIFTY DINNERS. Prepare four artichoke bottoms for an entremets.^ cooking them gently till tender. Let them get cold. Now fill the hollows of the fonds with 4. Artichoke thickly reduced soubise, as in Menu xvi., bottoms with , . ... soubise. omitting the tomato, smoothing it over with the palette-knife, and dust over with grated Parmesan, moistening the surface with melted butter. Lastly, arrange the fonds in a saute-^mn with a gill of good broth round them, set them in the oven to heat up and take colour, then lift them with the palette-knife, dress them neatly in a legunnire, and serve. 5. Maras- chino jelly with fruit. Pick about three dozen medium-sized ripe straw- berries, wipe them carefully, spread them in a soup plate, dust a fine shower of castor sugar over them, and sprinkle them with maras- chino. Slice four peeled ripe bananas cross- wise, forming little discs about the size of a shilling, and an eighth of an inch thick ; treat them exactly like the strawberries, dusting them with sugar and sprinkling them with maraschino. Choose a pint circular cylinder mould, preparing a jelly in the following manner : — Put three-quarters of an ounce of gelatine to soak. Beat the whites of two eggs, put them into a stewpan with a pint of water, the juice and peel of half a lemon, and an ounce and a half of sugar ; set over the fire, stir in the gelatine, using a whisk for the work, and continue to move the liquid until it comes to the boil. Now draw from the fire gently, let it rest ten minutes, and then pour it through a freshly scalded flannel ; SCALLOP SHELLS WITH SPAGHETTI. 129 pour back, and strain again ; when thoroughly cooled add a sherry-glassful of maraschino✪ Maraschino Jelly with Fruit. Do not use any colouring. Now set the mould upon a bed of crushed ice, pour in jelly liquid to the depth of a quarter of an inch ; let this set quite firmly, and then, having wiped the strawberries with a fine cloth, arrange them in a ring on the firm jelly, pour in more jelly, and set the ring of strawberries ; when firm, set a ring of the banana discs overlapping each other, set it with jelly, and then arrange a second layer of strawberries, com- pleting the filling of the mould with the remainder of the jelly. Cover the mould with the lid of a stewpan with broken ice upon it, and let the jelly set quite firmly, turn it out when wanted, putting the whipped cream in the centre. Boil two ounces of spaghetti in the usual way, and make a quarter of a pint of sauce Milanaise tomatee thus : — Make a roux with a quarter of an ounce of butter and a quarter of an ounce r n 1 11 • 1 • ■ s/l/fUS with

AI-modernized reading of the original text

For consolidated tomato puree take a pound of tomatoes and cook them as for the puree in Menu viii. till they begin to be pulpy, then mix with them an ounce and a quarter of moistened gelatine. Work this with the tomatoes till it is perfectly dissolved, then pass all through a hair sieve. For garnish this can be set in tiny darioles, and be turned out when required ; or it may be poured out upon a plate, and when firm patterns may be cut out of it with any neat fancy cutters. Prepare four artichoke bottoms for an entremets.^ cooking them gently till tender. Let them get cold. Now fill the hollows of the fonds with 4. Artichoke thickly reduced soubise, as in Menu xvi., bottoms with , . ... soubise. omitting the tomato, smoothing it over with the palette-knife, and dust over with grated Parmesan, moistening the surface with melted butter. Lastly, arrange the fonds in a sauté-pan with a gill of good broth round them, set them in the oven to heat up and take colour, then lift them with the palette-knife, dress them neatly in a legunnire, and serve. 5. Maraschino jelly with fruit. Pick about three dozen medium-sized ripe strawberries, wipe them carefully, spread them in a soup plate, dust a fine shower of castor sugar over them, and sprinkle them with maraschino. Slice four peeled ripe bananas crosswise, forming little discs about the size of a shilling, and an eighth of an inch thick ; treat them exactly like the strawberries, dusting them with sugar and sprinkling them with maraschino. Choose a pint circular cylinder mould, preparing a jelly in the following manner : — Put three-quarters of an ounce of gelatine to soak. Beat the whites of two eggs, put them into a stewpan with a pint of water, the juice and peel of half a lemon, and an ounce and a half of sugar ; set over the fire, stir in the gelatine, using a whisk for the work, and continue to move the liquid until it comes to the boil. Now draw from the fire gently, let it rest ten minutes, and then pour it through a freshly scalded flannel ; SCALLOP SHELLS WITH SPAGHETTI. 129 pour back, and strain again ; when thoroughly cooled add a sherry-glassful of maraschino. Do not use any colouring. Now set the mould upon a bed of crushed ice, pour in jelly liquid to the depth of a quarter of an inch ; let this set quite firmly, and then, having wiped the strawberries with a fine cloth, arrange them in a ring on the firm jelly, pour in more jelly, and set the ring of strawberries ; when firm, set a ring of the banana discs overlapping each other, set it with jelly, and then arrange a second layer of strawberries, completing the filling of the mould with the remainder of the jelly. Cover the mould with the lid of a stewpan with broken ice upon it, and let the jelly set quite firmly, turn it out when wanted, putting the whipped cream in the centre. Boil two ounces of spaghetti in the usual way, and make a quarter of a pint of sauce Milanaise tomatee thus : — Make a roux with a quarter of an ounce of butter and a quarter of an ounce r n 1 11 • 1 • ■ s/l/fUS with

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Maraschino Jelly with FruitScallop Shells with Spaghetti

Fifty dinners