To a pint and a half of well-boiled peas add three tablespoonfuls of minced cooked •with ham. ^ ham, stir together, and send round with the duckling. Beat in a bowl three whole eggs and one yolk with two ounces of sugar, and the zest of a lemon using a whisk ; when frothy add by degrees a gill 5. Ratafia q£ two ounces of ratafias, softened cream -with , . _ n i , maraschino, to a pulp With milk, rass all through a hair sieve, and stir in two tablespoonfuls of cream, adding lastly three-quarters of a sherry- glass of maraschino✪ Ratafia Pudding : put into a well-buttered border mould, and steam for half an hour. Let the pudding get cold in its mould, then turn it out, garnish with fresh strawberries that have been sprinkled with maras- chino, and cap them with whipped cream. Make a rich cheese custard by adding two ounces of grated Parmesan to the custard given at page 30. Cover six anchovy toasts✪ Cheese Custard on Anchovy Toasts with this, and sprinkle finely minced olives over all. Serve very hot. 6. Veronese toasts. MENU XLVII. (_May or June — Fish dinner. ) Potage a la St. Malo. Blancbailles k la diable. Matelote d’anguilles. Truite saumonee marinee. Salade k la Su^doise. Jambon aux f^ves de marais. Chartreuse de fruits k la debutante. Omelettes au Gruyfere. Proceed exactly as for piir'ec dc creveitcs.! page 82, except that the picked shrimps should go in with the shells (pounded) into the partly thickened broth. After simmering half an hour pass all through the sieve, add a gill of well- made tomato puree to the soup, and garnish with a few picked shrimps saved for the purpose. Fry the whitebait as at page 17, drain, dry, and dust over with salt and Nepaul pepper as well as black pepper. Have the eel sent in skinned, then blanch it (cut into two-inch lengths) in boiling water for five minutes, cool, and keep it on a plate. Put an ounce of butter in a stewpan with three ounces of mixed onion, carrot, and turnip, a good bunch of parsley shredded, and a bouquet garni ; fry till softening nicely, then put in an ounce of flour and one of glaze, melt the latter and stir the former well, then lay the pieces of eel on the vegetables and moisten 175 176 CHA R TRE USE OF FRUI T. with half fish broth and half claret in sufficient quantity to cover, lay a buttered paper over the stew, cover the pan, and simmer very gently for about twenty minutes. Take off the fire, lay the pieces of eel on a hot dish, and strain the sauce from the stewpan over them. The salmon-trout should be cooked like the salmon, page 148, but the garnish may be varied with hard- boiled eggs, ravigote butter in small balls, 4. Mart- turned olives, and fillets of anchovy : the naded sea- '' trout. salad may be made of asparagus points, green peas, and French beans cut into diamonds, and moistened with Suedoise sauce, page 167. Boil a nice dish of young broad beans till the skins can be pinched off. This having been done turn them into a stewpan, season them with black \'r^”beans^ P^PP^r, salt, and a dust of sugar, and melt an ounce of butter among them, serve with slices of cooked ham✪ Broad Beans with Ham gently heated in madeira sauce.

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To a pint and a half of well-boiled peas add three tablespoonfuls of minced cooked •with ham. ^ ham, stir together, and send round with the duckling. Beat in a bowl three whole eggs and one yolk with two ounces of sugar, and the zest of a lemon using a whisk ; when frothy add by degrees a gill 5. Ratafia q£ two ounces of ratafias, softened cream -with , . _ n i , maraschino, to a pulp With milk, rass all through a hair sieve, and stir in two tablespoonfuls of cream, adding lastly three-quarters of a sherry- glass of maraschino : put into a well-buttered border mould, and steam for half an hour. Let the pudding get cold in its mould, then turn it out, garnish with fresh strawberries that have been sprinkled with maras- chino, and cap them with whipped cream. Make a rich cheese custard by adding two ounces of grated Parmesan to the custard given at page 30. Cover six anchovy toasts with this, and sprinkle finely minced olives over all. Serve very hot. 6. Veronese toasts. MENU XLVII. (_May or June — Fish dinner. ) Potage a la St. Malo. Blancbailles k la diable. Matelote d’anguilles. Truite saumonee marinee. Salade k la Su^doise. Jambon aux f^ves de marais. Chartreuse de fruits k la debutante. Omelettes au Gruyfere. Proceed exactly as for piir'ec dc creveitcs.! page 82, except that the picked shrimps should go in with the shells (pounded) into the partly thickened broth. After simmering half an hour pass all through the sieve, add a gill of well- made tomato puree to the soup, and garnish with a few picked shrimps saved for the purpose. Fry the whitebait as at page 17, drain, dry, and dust over with salt and Nepaul pepper as well as black pepper. Have the eel sent in skinned, then blanch it (cut into two-inch lengths) in boiling water for five minutes, cool, and keep it on a plate. Put an ounce of butter in a stewpan with three ounces of mixed onion, carrot, and turnip, a good bunch of parsley shredded, and a bouquet garni ; fry till softening nicely, then put in an ounce of flour and one of glaze, melt the latter and stir the former well, then lay the pieces of eel on the vegetables and moisten 175 176 CHA R TRE USE OF FRUI T. with half fish broth and half claret in sufficient quantity to cover, lay a buttered paper over the stew, cover the pan, and simmer very gently for about twenty minutes. Take off the fire, lay the pieces of eel on a hot dish, and strain the sauce from the stewpan over them. The salmon-trout should be cooked like the salmon, page 148, but the garnish may be varied with hard- boiled eggs, ravigote butter in small balls, 4. Mart- turned olives, and fillets of anchovy : the naded sea- '' trout. salad may be made of asparagus points, green peas, and French beans cut into diamonds, and moistened with Suedoise sauce, page 167. Boil a nice dish of young broad beans till the skins can be pinched off. This having been done turn them into a stewpan, season them with black \'r^”beans^ P^PP^r, salt, and a dust of sugar, and melt an ounce of butter among them, serve with slices of cooked ham gently heated in madeira sauce.

Fifty dinners