Fifty dinners

strawberries cut into neat pieces in layers with the custard. Turn out when required, and serve. A cold strawberry syrup sauce flavoured with maraschino may accompany. For these, half a dozen little hollowed croquettes of fried bread will be wanted. Keep them hot in the mouth of the oven while you make this mixture : — To one gill of Hollandaise sauce S- Che^ese m add two tablespoonfuls of grated Parmesan, Hollandaise. fill the croquettes, and set in the oven just long enough for the surfaces to take a slight colour, and serve immediately. MENU XXXVII. {July or August.) “ MuUlgatunny ” clair. Tranche de saumon grillee. Souffl6 de volaille. Ragodt de mouton au rlz. Beignets de pSches. Duchesses au Gruy^re, Set a pint and a half of good stock on the fire, and boil up slowly, with a muslin bag containing : — half an ounce of coriander seed, half an ounce 1. Clear pf fenugreek, a quarter ounce of cardanntllfpa- / , . , iumiy. moms, a teaspoonful of grated green ginger, and a clove (uncut) of garlic. As soon as it is well flavoured, remove the soup from the fire, take out the muslin bag, cool the soup, and proceed to clarify it with eight ounces of raw beef. Serve with lemon cut into quarters. Wrap a slice of salmon cut from the middle of the fish in a well-buttered paper, and 2. Slice of grill it; Serve with sauce HoUandaise grilled. finished with finely grated horseradish — a dessert-spoonful to half a pint. Mince, pound thoroughly, and pass through the hair sieve six ounces of cold cooked chicken, with an ounce of butter. With the bones well bruised and CHEESE DUCHESSES. broken, assisted with a proper proportion of vegetables, a good broth should be made, out of which three-quarters of a pint of white sauce can be managed. Strain, and reduce this till it coats the spoon, then mix a gill of it into the chicken puree in a bowl letting it get cold. Now add one by one the yolks of three eggs, mixing thoroughly ; lastly, pass into it the well-whipped whites of the eggs, put the mixture into a well-buttered baking-dish or sotcffl&tm protected with paper, and bake in a moderately hot oven for twelve or fifteen minutes. Serve as soon as it is risen. This ragoitt should be made exactly on the lines of ragout de mouton nux navels (Menu xxv.), ^ Mutton being ultimately served within a border of ragotitwith well-boiled rice (Menu iv). See Menu xxv., as far as the making of the batter and the trimming, marinading, and cooking the fritters are concerned. But if it be unripe the fruit must be gently stewed in syrup till soft without being pulpy, then allowed to get cold, and trimmed as directed. Make the paste described in Menu xvi. Roll it out half an inch thick, stamp out of it rounds the size of a five-shilling piece, prick them with a fork, and lay them on a buttered . . duchesses. tin, bake till just colouring, then take them out, cover their surfaces with cheese melted with butter to a cream, and serve at once. MENU XXXVIII. August or Sepiet?iber.) Potage Eliza. Cr4me de pile. Cdtelettes de mouton grill^ea. “Grouse” salmis. Souffle au chocolat. Croquettes la chasseur.