gill of apricot glaze as described in Menu x., flavouring it with rum, brandy, or liqueur, as may be liked. Take a glass compote dish, arrange in the centre of it a neat pile of American preserved apricots ; having drained them carefully, wiped them, and dipped them in the glaze. Glaze the croutes in the same way, and dress them round the little heap of fruit over- lapping each other. Set this to get quite cold, while you reduce the syrup in which the apricots were pre- serve✪ Apricot Glazed Crouted to the consistency of thin treacle, flavouring it with the liqueur used for the glaze. Pour this round the outside of the croiiles^ and when quite cold the dish is ready. 6. Oystet toast. A dozen sauce oysters will yield four nice toasts. Prepare them as explained in Menu xi. Turn the liquid to a sauce in the same way, reducing it till it coats the spoon, season with a pinch of mace and a dust of Nepaul pepper✪ Oyster Toast ; put in the trimmed oysters, heat up with- out boiling, lay over hot fried croittcs^ and serve. Some might like a squeeze of lemon-juice, so quarters oflemon might be laid on the dish. MENU XXXI. {January or February.) Potage a la Portugaise. Grondin a la St. Malo. Carr4 de veau aux choux de Bruxelles. Cr^iue aux macarons meringu^e. “Game toast.” Fry six ounces of finely minced Portugal onions in an ounce and a half of butter, till nicely coloured ; add an ounce of flour, mix, and stir in an ounce of glaze ; season with spiced salt, and moisten with a pint and a half of stock ; bring slowly to the boil, skim, simmer half an hour, pass through the hair sieve, finish with the yolk of an egg, and a tablespoonful of grated Parmesan. Fillet the gurnard, using the trimmings for a broth for the sauce. Flour, egg, bread-crumb, and fry the fillets ; serve with neatly turned balls of potato in a circle round them, and this 2- Guntara sauce : — Half an ounce of butter, half an ji/,tlo. ounce of flour, a pint of fish broth, boiled up and reduced till as thick as cream, finished with a dessert-spoonful of minced picked shrimps. Bone a neck of veal, use the bones with vegetables to make a broth. Stuff the inside of the neck with 137 138 FIFTY DINNERS. veal stuffing, containing two ounces of small squares 3 Neck of i joint up, and secure veal with with tapes. Roast nicely, and serve gar- Brtcssels nished with a circle of Brussels sprouts. Therese sauce (see Menu ii.) would go well with this. Butter a shallow china dish that will stand the fire, line it with macaroons, pour into the middle half a pint of almond-flavoured custard, made 4. Macaroon with the yolks of four eggs. Whip the mermgtu. whites to a stiff froth, adding four ounces of powdered sugar, and the zest of a lemon, lay this with a palette-knife over the surface of the custard, sprinkling powdered sugar and macaroon siftings over the surface. Bake in a very moderate oven till the meringue turns a golden tint. ✪ Mulligatawny Soup

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gill of apricot glaze as described in Menu x., flavouring it with rum, brandy, or liqueur, as may be liked. Take a glass compote dish, arrange in the centre of it a neat pile of American preserved apricots ; having drained them carefully, wiped them, and dipped them in the glaze. Glaze the croutes in the same way, and dress them round the little heap of fruit over- lapping each other. Set this to get quite cold, while you reduce the syrup in which the apricots were pre- served to the consistency of thin treacle, flavouring it with the liqueur used for the glaze. Pour this round the outside of the croiiles^ and when quite cold the dish is ready. 6. Oystet toast. A dozen sauce oysters will yield four nice toasts. Prepare them as explained in Menu xi. Turn the liquid to a sauce in the same way, reducing it till it coats the spoon, season with a pinch of mace and a dust of Nepaul pepper ; put in the trimmed oysters, heat up with- out boiling, lay over hot fried croittcs^ and serve. Some might like a squeeze of lemon-juice, so quarters oflemon might be laid on the dish. MENU XXXI. {January or February.) Potage a la Portugaise. Grondin a la St. Malo. Carr4 de veau aux choux de Bruxelles. Cr^iue aux macarons meringu^e. “Game toast.” Fry six ounces of finely minced Portugal onions in an ounce and a half of butter, till nicely coloured ; add an ounce of flour, mix, and stir in an ounce of glaze ; season with spiced salt, and moisten with a pint and a half of stock ; bring slowly to the boil, skim, simmer half an hour, pass through the hair sieve, finish with the yolk of an egg, and a tablespoonful of grated Parmesan. Fillet the gurnard, using the trimmings for a broth for the sauce. Flour, egg, bread-crumb, and fry the fillets ; serve with neatly turned balls of potato in a circle round them, and this 2- Guntara sauce : — Half an ounce of butter, half an ji/,tlo. ounce of flour, a pint of fish broth, boiled up and reduced till as thick as cream, finished with a dessert-spoonful of minced picked shrimps. Bone a neck of veal, use the bones with vegetables to make a broth. Stuff the inside of the neck with 137 138 FIFTY DINNERS. veal stuffing, containing two ounces of small squares 3 Neck of i joint up, and secure veal with with tapes. Roast nicely, and serve gar- Brtcssels nished with a circle of Brussels sprouts. Therese sauce (see Menu ii.) would go well with this. Butter a shallow china dish that will stand the fire, line it with macaroons, pour into the middle half a pint of almond-flavoured custard, made 4. Macaroon with the yolks of four eggs. Whip the mermgtu. whites to a stiff froth, adding four ounces of powdered sugar, and the zest of a lemon, lay this with a palette-knife over the surface of the custard, sprinkling powdered sugar and macaroon siftings over the surface. Bake in a very moderate oven till the meringue turns a golden tint.

Fifty dinners