With a pair of scissors trim off the small bones all round the fish, then flour it, dip it in a well-beaten egg, and roll it in a cloth strewn with finely sifted white crumbs. Let this dry, after which place the sole in a well-buttered gratin-dish. and cook it in the Dutch oven, basting it well with the butter. Serve on a hot dish, and having added a tablespoonful of chopped parsley and the squeeze of a lemon✪ Gratin Sole to the butter, pour it over the fish. Cut the noisettes from the meaty part of a loin of mutton ; they should be three-quarters of an inch 172 FIFTY DINNERS. thick and two and a half inches in diameter. Grill them as you would fillets of beef and serve with this 3 Mutton • — Trim two dozen pieces each of fillets with young potatoes, carrots, and turnips, two gendarme inches long and as thick as a drawing- * ' pencil, pointing the ends of them. Blanch these for five minutes in boiling water, then drain them and put them into a stewpan with two ounces of butter, putting the carrots in first, then the potatoes, lastly the turnips. Cook them over a low fire, seasoning with salt, pepper, and a dust of sugar✪ Noisettes of Mutton. When tender drain and serve in the centre of the dish of noisettes^ with a tablespoonful of melted glaze poured over them. Prepare four ounces of macaroni, as given for spa- ghetti, page 59, but instead of the preparation there described use a dozen and a half sauce %ith“oys'url oysters, prepared as for oyster sauce, page 52 ; put this in the hollow, cover with macaroni, and finish like the spaghetti. Take the weight of four eggs in flour, butter, ground almonds, and sugar. Work the eggs and the sugar in a bowl first with a wooden spoon ; %s?tdts^^‘ when well frothed add the flour, the almonds, and butter melted but lukewarm, also a tablespoonful of brandy, bake in buttered tartelette moulds and serve masked with apricot glaze (page 50). Follow the recipe for devilled sardines (page 109), but mix with the brown glaze a dessert-spoonful ^.uifh olives^. finely minced olives, dusting grated Par- mesan over all. MENU XLVI. [April or May.) Pur6e de pois verts k la Royale. Filets de tiirbot k la Moray. Canetoa k la Seville. Petits pois au Jambon. Cr^me de ratafias au marasqum. Canapes k la V^ronaise. Prepare a pint and a half of clear bouillon^ and garnish it with a custard d la Royale^ made as follows : — Mix one gill of green peas purke with two beaten eggs and a tablespoonful Clearsoup , . ,, , j T 11 with green of cream, pour into a well-buttered shallow custard. mould and steam till set. When cold cut into neat pieces for garnish. Out of a nice piece of turbot trim the number of fillets required and cook them in the manner described for dory, page 52, arrange them when cooked on a grattn-di%h., thicken and re- 2. Fillets op duce the ctiisson, mask them with it, and Momy. dust over all a fine layer of grated Par- mesan, heat thoroughly in the oven, and serve. Roast the duckling and send up this sauce with it. Thicken three gills of clear broth with half an ounce of arrowroot, stir in the juice of an orange and half that of a lemon, add a dessert- . ’ a la Seville. spoonful of chabhs, and garnish with the 173 174 VERONESE TOASTS. finely peeled skin of the orange and lemon cut into thin shreds, after blanching for five minutes in boiling water. Let orange salad (page 58) accompany.

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With a pair of scissors trim off the small bones all round the fish, then flour it, dip it in a well-beaten egg, and roll it in a cloth strewn with finely sifted white crumbs. Let this dry, after which place the sole in a well-buttered gratin-dish. and cook it in the Dutch oven, basting it well with the butter. Serve on a hot dish, and having added a tablespoonful of chopped parsley and the squeeze of a lemon to the butter, pour it over the fish. Cut the noisettes from the meaty part of a loin of mutton ; they should be three-quarters of an inch 172 FIFTY DINNERS. thick and two and a half inches in diameter. Grill them as you would fillets of beef and serve with this 3 Mutton • — Trim two dozen pieces each of fillets with young potatoes, carrots, and turnips, two gendarme inches long and as thick as a drawing- * ' pencil, pointing the ends of them. Blanch these for five minutes in boiling water, then drain them and put them into a stewpan with two ounces of butter, putting the carrots in first, then the potatoes, lastly the turnips. Cook them over a low fire, seasoning with salt, pepper, and a dust of sugar. When tender drain and serve in the centre of the dish of noisettes^ with a tablespoonful of melted glaze poured over them. Prepare four ounces of macaroni, as given for spa- ghetti, page 59, but instead of the preparation there described use a dozen and a half sauce %ith“oys'url oysters, prepared as for oyster sauce, page 52 ; put this in the hollow, cover with macaroni, and finish like the spaghetti. Take the weight of four eggs in flour, butter, ground almonds, and sugar. Work the eggs and the sugar in a bowl first with a wooden spoon ; %s?tdts^^‘ when well frothed add the flour, the almonds, and butter melted but lukewarm, also a tablespoonful of brandy, bake in buttered tartelette moulds and serve masked with apricot glaze (page 50). Follow the recipe for devilled sardines (page 109), but mix with the brown glaze a dessert-spoonful ^.uifh olives^. finely minced olives, dusting grated Par- mesan over all. MENU XLVI. [April or May.) Pur6e de pois verts k la Royale. Filets de tiirbot k la Moray. Canetoa k la Seville. Petits pois au Jambon. Cr^me de ratafias au marasqum. Canapes k la V^ronaise. Prepare a pint and a half of clear bouillon^ and garnish it with a custard d la Royale^ made as follows : — Mix one gill of green peas purke with two beaten eggs and a tablespoonful Clearsoup , . ,, , j T 11 with green of cream, pour into a well-buttered shallow custard. mould and steam till set. When cold cut into neat pieces for garnish. Out of a nice piece of turbot trim the number of fillets required and cook them in the manner described for dory, page 52, arrange them when cooked on a grattn-di%h., thicken and re- 2. Fillets op duce the ctiisson, mask them with it, and Momy. dust over all a fine layer of grated Par- mesan, heat thoroughly in the oven, and serve. Roast the duckling and send up this sauce with it. Thicken three gills of clear broth with half an ounce of arrowroot, stir in the juice of an orange and half that of a lemon, add a dessert- . ’ a la Seville. spoonful of chabhs, and garnish with the 173 174 VERONESE TOASTS. finely peeled skin of the orange and lemon cut into thin shreds, after blanching for five minutes in boiling water. Let orange salad (page 58) accompany.

Fifty dinners