Fifty dinners

The point here is to stuff the inside of the pheasant after cleaning it with chicken’s livers, each rolled in a thin slice of streaky bacon, to season 3- I^asant^ with pepper, salt, and powdered rosemary, .jjuay. and sew up the vent. Roast the bird in front of the fire, basting with butter, and setting a piece of toast to catch the dripping towards the end of the roasting. Serve the bird on this. Let brown gravy and cashew nut sauce accompany. Make the sauce exactly like almond sauce. Menu i., substituting Indian cashu nuts. Procure half a bundle of seakale, one root of celeriac, and a good handful of barbe de Capucin. Boil the seakale carefully, drain, and let it get cold ; ^na^Tlalad ^ small scoop turn as many balls of celeriac as the root will yield ; cook thenr till tender also. Then arrange the seakale in a bowl with the balls of celeriac round it, sprinkle with salt, white pepper, and tarragon vinegar, moisten with a gill of cream, and garnish the surface with the barbe. A simple yet excellent winter salad. This is a steamed custard pudding made exactly like crime au caramel., but the milk should be flavoured in this way : — Roast four ounces of coffee- 5. Coffee berries in a saute-pan lubricated with half pudding. ounce of butter. Boil the milk, pass the newly roasted berries into it, and let them thus soak in a warm place for about an hour. Strain then, and turn the milk to a custard, sweeten as may be liked, and steam in a mould. Serve either LITTLE SOUFFLES WITH COD’S ROE. 163 hot or cold. A better flavour is got in this way than with liquid cofTee : use Mocha coffee. Make these on the same lines as ramaquins en caisses, Menu xvii., but vary the mixture as follows : — Three ounces of bread-crumb soaked in milk, and two ounces of smoked cod’s roe, . , ... . , , souffles with pounded in a mortar with two ounces 01 butter, two yolks added, a seasoning of pepper and mace, and, lastly, the stiffly whipped whites. Bake in cases. MENU XLII. [December or January^ “Scotch broth.” Brochettes aux hultres. Longe de pore au chou-fris6. Sauce Su4dolse. Pommes au rhum. Bissolettes de gibier. For a strong broth take a pound and a half of neck of mutton weighed after trimming off the fat, cut this up into small pieces as for a ragout^ put \'roth^‘^^’^ them into a stewpan, and moisten with a pint and a half of cold water ; add two ounces of pearl barley and half an ounce of salt. Bring slowly to the boil, skimming very carefully, and when clear add four ounces each of carrots, turnips, leeks, and onions all cut up into little squares, one ounce of celery minced, a sprig of parsley, and sweet herbs, with a dozen peppercorns. Simmer for two hours, skim, and serve. The meat may be either wholly or partly removed, according to taste. Choose two dozen large oysters for this, and cook them as already explained (page 52). Let them get cold, then open each as you would a kidf brush the cut surface with a beaten fried oysters, 0^1 it a fine mince of parsley and mushroom, close them, and thread them one after another on very thin wooden skewers with APPLES WITH RUM. a thin piece of cooked streaky bacon between each. Dip the packed skewers into frying batter (page 68), fry in boiling fat, and after draining them serve the brochettes on a hot napkin.