Fifty dinners

Pick all the meat you can from any cold game. Break up and pound the bones, and out of them, with an ounce of glaze, vegetable and mushroom trimmings, make half a pint of game-flavoured broth; give this a teaspoonful of marsala, half one of good vinegar, and half one of red currant jelly. Thicken with half an ounce of arrowroot, colour with Parisian essence, stir in the minced game, reduce till the mixture is thick enough to lie on the toasts without flowing over into the dish, then lay over the toasts, sprinkle with grated Parmesan, and serve very hot, Nepaul pepper accompanying.. MENU XXXII. {February or March.) Potage "Mulligatunny" maigre. Limandes frltes. Poltrines de veau braisee. Croûtes dorées. Gougère au fromage. This soup can be made upon either a fish or vegetable stock basis, both of which can be prepared with milk in part for the moistening. For the former see Menu ii., and for the latter Menu xxvii. amended by Menu xxix. — Melt an ounce and a half of butter in a stewpan, add four ounces of minced onion, fry over a low fire till pale brown, then stir in a tablespoonful of rice-flour, and a dessert-spoonful each of curry powder and paste; continue frying for not less than twelve minutes, then begin to moisten with the broth, putting in a tablespoonful of desiccated cocoanut or ground sweet almonds, a dessert-spoonful of grated green ginger, a teaspoonful of red currant jelly, and the juice of half a lemon. Bring to the boil, simmer for twenty minutes, and then pass the soup through a hair sieve; finish with the yolk of an egg, and serve, boiled rice accompanying if liked. If provided with mulligatunny paste use a tablespoonful well filled instead of curry paste and powder, and if only curry powder be in stock use a heaped-up tablespoonful.. Half a dozen dabs having been trimmed, dried, egged, and bread-crumbed, fry them in a good bath of fat till crisp, and golden coloured, then drain, dry, pile on a hot napkin, dust over with salt and serve. The best sauce is bcurre fonchc, with a squeeze of lemon or teaspoonful of anchovy vinegar. Brown bread and butter may also be sent round. Bone a breast of veal, carefully picking out each bone separately, and wasting none of the meat. With the bones, assisted with a few vegetables, Bone a breast of veal, carefully picking out each bone separately, and wasting none of the meat. With the bones, assisted with a few vegetables, make a broth, adding an ounce of glaze. When this is ready strain, and use it with a gill of chablis or sauterne for the moistening of the breast. Cook in the manner explained for "Gigot à la Bercy" (page 14), and serve the joint with the broth in which it was cooked, skimmed and reduced, and a garnish of baked tomatoes.. Rasp the outer film of crust from a French roll, and slice it in rounds three-eighths of an inch thick; lay these out on a flat dish and baste them (assuming that there are eight or ten of them) with half a gill of cream, sweetened slightly and mixed with the yolks of two eggs. Let them rest in this ten minutes, basting them all the time, then lift them up one by one, let them drip for a minute and afterwards roll them in finely rasped GOUGkRE OF CHEESE. 141 ratafia powder, dry, and plunge into a bath of boiling fat, when a golden colour, drain, dry, and serve in a dish paper dusted over with castor sugar. Apricot syrup sauce flavoured with rum may accompany.