Dainty dinners and dishes for Jewish families

Cut the hard-boiled eggs in half lengthways, remove the yolks, and mix them with the sausage meat, dripping and seasoning. Fill the whites with the mixture, and cut them into quarters. Dip each piece into a thick batter, and fry a golden colour. Serve very hot. T, 2 3G SAVOURY EGGS. Cold meat. Parsley. Sweet herbs. CEufs a la Concorde. ^ oz. flour. 4 eggs. Claritied fat. Mince the cold meat finely with some parsley, sweet herbs, pepper, salt, and 5 oz. flour. Mix it all well together (using a little stock if too dry), and press it all over some small moulds. Drop an egg into each mould, put a little dripping or clarified fat on the top, and bake or steam for 10 minutes. Turn out of the moulds and serve. EPIGRAMMES. Noisettes de Mouton. The rib part of mutton cutlets. I egg. Breadcrumbs. Frying fat. Mashed potatoes. Peas or mixed vegetables. Tomato sauce (see page 86). Remove some of the fat from the meat, boil it till the bones can be pulled out, press between two dishes, cut in squares, and egg and breadcrumb them twice. Fry in smoking hot fat about 4 minutes, dish on a border of mashed potato, pour tomato sauce round, put cooked peas or other vegetables in the centre. FILLETS OF BEEF WITH HORSERADISH Filets de Beef au Raifort. 1 lb. fillet of beef. lb. suet. I oz. flour. ^ oz. dripping. | pint white stock. 2 yolks of eggs. £ teaspoonful made mustard. Lemon juice. Salt. Horseradish. Cut the beef into neat fillets, and the suet into thin pieces of the same size ; fry them quickly and dish on a hot dish alternately beef and pieces of fat. Melt the dripping, stir in the flour, add the mustard, lemon juice, stock, and salt. Boil up, add the yolks, and sufficient grated horseradish to make it thick. Pour this in the centre of the fillets, sprinkle them with shredded horseradish and serve. FILLETS OF BEEF A LA JARDINIERE. Filets de Beef à la Jardinière. 2 lbs. fillet of beef. 2 oz. clarified fat. ^ pint stock. $ oz. glaze. Pepper, salt. 1 teaspoonful flour. Carrots. Turnips. Peas or parsnips. Small onions. Cut the meat into neat fillets, allowing a small piece of fat to each, fry them very quickly, and arrange round a dish. Melt ^ oz. of the fat, stir in the flour, ^ oz. of glaze, the stock, season with pepper and salt, boil for 5 minutes, and strain over the fillets. Divide the vegetables into pieces the size and shape of a small olive, and boil all in separate saucepans till tender ; drain them, and put them all into a pan with a little clarified fat and \ oz. of glaze. Shake them till the glaze is dissolved, and dish them in the centre of the fillets. FILLETS OF BEEF WITH OLIVES. Tournedos aux Olives. A marinade of : — 2 tablespoonsful oil, 2 tablespoonsful vinegar, 1 slice onion, 1 pinch sweet herbs, and a little grated lemon peel. H lbs. undercut of sirloin. 1 tablespoonful salad oil. ^ gill good stock or gravy. 1 squeeze of lemon juice. 8 or 10 Spanish olives. Cayenne. Mashed potatoes.