required, and fill them just before serving 6. Sardine — Take one sardine for two cases, tartlets. „ , . remove the oil from them, scrape off their skins, pick out the bone, and pound the fish in a mortar with two hard-boiled yolks of eggs (for six tartelettes), and half an ounce of butter, six capers, pepper and salt. When smooth pass the puree through a hair sieve, put it into a saucepan, in which you have melted half an ounce of glaze with a tablespoonful of broth, stir till hot and use. APPENDIX. Pot-au-feu, or beef bouillon, for eight basins^ worked out accordmg to the latest principles. Take one pound and a half of lean beef as fresh as possible ; three-quarters of a pound of lean veal, and one of veal bones chopped small ; also sixpennyworth of fowl giblets, which should be scalded and cut up small. Cut the meat into inch squares, lay them at the bottom of a stockpot, sprinkle with half an ounce of salt, and cover with three pints and a half of cold water ; put over a very low fire — uncovered — and bring very slowly to the boil, skimming carefully. While this is going on put the bones and giblets in a buttered baking-tin in the oven to brown, and when the broth has been thoroughly skimmed and allowed to come to the boil add them, also putting in — carefully washed and cut up — five ounces of onion, five of carrot, five of turnip, and five of leek, one of celery, and a bouquet garni✪ Pot-au-feu. Continue now over a low fire at the edge of the stockpot to simmer for three and a half hours, when you can strain, cool, and remove the fat. During the skimming small additions of cold water are advisable to retard the boiling and facilitate the rising of the scum. To Clarify. Cut up and pass through the mincing machine one pound of fresh gravy beef, carefully removing all fat and sinew. Put the pulp into a basin and break into it a perfectly fresh egg — yolk and white but no shell : mix thoroughly, add two tablespoonfuls of the broth✪ Clarifying Broth and whisk all together to a pulp. Now put the cold broth in a clean vessel on the fire, stir in the pulp, and continue stirring till the first signs of boiling are perceptible, then draw the vessel gently back and let it remain for an hour over moderate heat barely simmering. After this pour through a clean freshly scalded napkin, dis- turbing the sediment as little as possible. Second Boilings. After straining the broth in the first instance, return all the materials to the stockpot, just cover with warm water, and in due course add the clarifying beef after it has been strained away. Keep the vessel at a gentle heat for three or four hours, and a very useful product will be the result, which can be used for purdes, moistenings of stews, braises, &c. 183 >■ - • 4^ I f I I > I t I INDEX. SOUPS. Bouillon aux ceufs poch6s Consoinm^ de laitue . CroCiies au pot . Julienne maigre . Eait d'amandes aux haricots verts Petite niarmite . Potage h. la Bolonaise bonne femme . bourgeoise Cingalese Conti garde de chasse Mcissonier Mdnagere (clair) . H (liO poissonni^re Fortugaise Reunion . St. Malo. h i’lrelandaise . au chou eminc^ aux boules de ncige ,, hultres ,, moules Cam^Iia . d'abatis de volaille II li«5 • Eliza fausse tortile . Jacquelaine . mulligatunny au gras ,, clair ,, maigre “pepner-pot" Royal Kaubonne . Saint Germain velours PAGE 41 3* 26 126 79 97 171 123 115 16 167 159

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required, and fill them just before serving 6. Sardine — Take one sardine for two cases, tartlets. „ , . remove the oil from them, scrape off their skins, pick out the bone, and pound the fish in a mortar with two hard-boiled yolks of eggs (for six tartelettes), and half an ounce of butter, six capers, pepper and salt. When smooth pass the puree through a hair sieve, put it into a saucepan, in which you have melted half an ounce of glaze with a tablespoonful of broth, stir till hot and use. APPENDIX. Pot-au-feu, or beef bouillon, for eight basins^ worked out accordmg to the latest principles. Take one pound and a half of lean beef as fresh as possible ; three-quarters of a pound of lean veal, and one of veal bones chopped small ; also sixpennyworth of fowl giblets, which should be scalded and cut up small. Cut the meat into inch squares, lay them at the bottom of a stockpot, sprinkle with half an ounce of salt, and cover with three pints and a half of cold water ; put over a very low fire — uncovered — and bring very slowly to the boil, skimming carefully. While this is going on put the bones and giblets in a buttered baking-tin in the oven to brown, and when the broth has been thoroughly skimmed and allowed to come to the boil add them, also putting in — carefully washed and cut up — five ounces of onion, five of carrot, five of turnip, and five of leek, one of celery, and a bouquet garni. Continue now over a low fire at the edge of the stockpot to simmer for three and a half hours, when you can strain, cool, and remove the fat. During the skimming small additions of cold water are advisable to retard the boiling and facilitate the rising of the scum. To Clarify. Cut up and pass through the mincing machine one pound of fresh gravy beef, carefully removing all fat and sinew. Put the pulp into a basin and break into it a perfectly fresh egg — yolk and white but no shell : mix thoroughly, add two tablespoonfuls of the broth and whisk all together to a pulp. Now put the cold broth in a clean vessel on the fire, stir in the pulp, and continue stirring till the first signs of boiling are perceptible, then draw the vessel gently back and let it remain for an hour over moderate heat barely simmering. After this pour through a clean freshly scalded napkin, dis- turbing the sediment as little as possible. Second Boilings. After straining the broth in the first instance, return all the materials to the stockpot, just cover with warm water, and in due course add the clarifying beef after it has been strained away. Keep the vessel at a gentle heat for three or four hours, and a very useful product will be the result, which can be used for purdes, moistenings of stews, braises, &c. 183 >■ - • 4^ I f I I > I t I INDEX. SOUPS. Bouillon aux ceufs poch6s Consoinm^ de laitue . CroCiies au pot . Julienne maigre . Eait d'amandes aux haricots verts Petite niarmite . Potage h. la Bolonaise bonne femme . bourgeoise Cingalese Conti garde de chasse Mcissonier Mdnagere (clair) . H (liO poissonni^re Fortugaise Reunion . St. Malo. h i’lrelandaise . au chou eminc^ aux boules de ncige ,, hultres ,, moules Cam^Iia . d'abatis de volaille II li«5 • Eliza fausse tortile . Jacquelaine . mulligatunny au gras ,, clair ,, maigre “pepner-pot" Royal Kaubonne . Saint Germain velours PAGE 41 3* 26 126 79 97 171 123 115 16 167 159

Fifty dinners