Wash the lettuce and celery; remove the green leaves and shred the white portion of the latter. Season a little. Dress the lettuce, celery, and partridge in alternate layers in the shape of a dome or pyramid on a salad bowd ; mask with stiff mayonnaise. Decorate the surface with fanciful slices and strips of gherkin and truffle. Surround with a garnish of quartei'ed hard-boiled eggs, French olives and capers, and serve. THE EXHIBITION COOKERY BOOK. 43 SAUCES. 74. BROWN SAUCE. pint gravy or stock 1 carrot 1 oz. Hour 1 desserlspoonfnl vinegar 1 onion 1 oz. Blitter or dripping 1 ilesseitspoonfnl mushroom ketchup Salt and pepper. Peel the onion, scrape the carrot, cut up both into small pieces, and melt .the butter or dripping in a sauce- pan ; when hot add the vegetables and flour, stir over the fire until brown ; put in the vinegar, ketchup, and gravy, stir until it boils, skim well, and simmer for twenty minutes. / j- WHITE SAUCE FOR VEGETABLES, MEAT, AND POUI/PRY. 1 oz. butter t pint milk Half a bayleaf 1 oz.' Hour 5 gill white stock Salt and white pepper IMelt the butter in a small saucepan, stir in the flour, and cook for a few minutes without allowing the flour to brown. Dilute with the milk, stir till it boils, then add the stock and bayleaf, and simmer for at least ten minutes. Remove the bayleaf, season to ta.^te, and strain. 76. WHITE SAUCE FOR FISH. 1 oz. butter 1 gill milk 1 small piece of mace 4 teaspoonful lemon juice Bones and trimmings of fish 1 oz. flour 2 tablespoonfuls of cream 5 bayleaf Salt and pepper Boil the milk with some fish bones, bayleaf, and a tiny piece of mace, together with half gill of water. 44 THE EXHIBITION COOKERY BOOK. Melt the butter in a stew-pan, add the flour, and stir a few minutes over the fire without allowing the flour to take colour. Stir the milk as above prepared into this, allow it to come to the boil whilst stimng, and simmer for ten minutes. Take out the bayleaf and mace, and strain; heat up again, add the cream, lemon juice, and seasoning, and use as directed. 77. BECHAMEL SAUCE. 1 oz. butter 1 pint milk A few" parsley leaves tied in. a bunch 1 small blade of mace 1 oz. flour 1 small onion, peeled, and stuck Avith a clove 5 bayleaf Salt and pepper Boil the milk with the onion, clove, parsley, bayleaf, and mace. Melt the butter in a stew-pan, stir in the flour, and cook for a few minutes without allowing the flour to brown ; then gradually add the milk and the other ingredients. Continue to stir till it boils, and simmer for ten minutes or longer. Strain the sauce, and use as required, adding salt, pepper, and grated nutmeg to taste. 78. SUPREME SAUCE. 2 oz. butter 1 oz. flour 1^ pint chicken stock 1 gill cream 2 lemon Teaspoonful chicken glaze✪ Supreme Sauce Put an ounce of butter in a stew-pan, when dissolved add an ounce of flour, stir and fry until cooked, but do not let it take colour. Stir in a pint and a half of chicken stock. Simmer for twenty minutes, take off scum, add a gill of hot cream, the juice of half a lemon, and season to taste. Stir a little longer, pass through a napkin or tammy cloth. THE EXllluriTOX COOKERY ROOK. 45 return to the stew-pan, and finish with an ounce of butter and a teaspoonful of chicken glaze. Do not let it boil again. 79. HOLLANDAISE SAUCE. 2 yolks of eggs 1 gill Avliite sauce 1 oz. butter 1 teaspoonful vinegar ✪ Hollandaise Sauce

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Wash the lettuce and celery; remove the green leaves and shred the white portion of the latter. Season a little. Dress the lettuce, celery, and partridge in alternate layers in the shape of a dome or pyramid on a salad bowd ; mask with stiff mayonnaise. Decorate the surface with fanciful slices and strips of gherkin and truffle. Surround with a garnish of quartei'ed hard-boiled eggs, French olives and capers, and serve. THE EXHIBITION COOKERY BOOK. 43 SAUCES. 74. BROWN SAUCE. pint gravy or stock 1 carrot 1 oz. Hour 1 desserlspoonfnl vinegar 1 onion 1 oz. Blitter or dripping 1 ilesseitspoonfnl mushroom ketchup Salt and pepper. Peel the onion, scrape the carrot, cut up both into small pieces, and melt .the butter or dripping in a sauce- pan ; when hot add the vegetables and flour, stir over the fire until brown ; put in the vinegar, ketchup, and gravy, stir until it boils, skim well, and simmer for twenty minutes. / j- WHITE SAUCE FOR VEGETABLES, MEAT, AND POUI/PRY. 1 oz. butter t pint milk Half a bayleaf 1 oz.' Hour 5 gill white stock Salt and white pepper IMelt the butter in a small saucepan, stir in the flour, and cook for a few minutes without allowing the flour to brown. Dilute with the milk, stir till it boils, then add the stock and bayleaf, and simmer for at least ten minutes. Remove the bayleaf, season to ta.^te, and strain. 76. WHITE SAUCE FOR FISH. 1 oz. butter 1 gill milk 1 small piece of mace 4 teaspoonful lemon juice Bones and trimmings of fish 1 oz. flour 2 tablespoonfuls of cream 5 bayleaf Salt and pepper Boil the milk with some fish bones, bayleaf, and a tiny piece of mace, together with half gill of water. 44 THE EXHIBITION COOKERY BOOK. Melt the butter in a stew-pan, add the flour, and stir a few minutes over the fire without allowing the flour to take colour. Stir the milk as above prepared into this, allow it to come to the boil whilst stimng, and simmer for ten minutes. Take out the bayleaf and mace, and strain; heat up again, add the cream, lemon juice, and seasoning, and use as directed. 77. BECHAMEL SAUCE. 1 oz. butter 1 pint milk A few" parsley leaves tied in. a bunch 1 small blade of mace 1 oz. flour 1 small onion, peeled, and stuck Avith a clove 5 bayleaf Salt and pepper Boil the milk with the onion, clove, parsley, bayleaf, and mace. Melt the butter in a stew-pan, stir in the flour, and cook for a few minutes without allowing the flour to brown ; then gradually add the milk and the other ingredients. Continue to stir till it boils, and simmer for ten minutes or longer. Strain the sauce, and use as required, adding salt, pepper, and grated nutmeg to taste. 78. SUPREME SAUCE. 2 oz. butter 1 oz. flour 1^ pint chicken stock 1 gill cream 2 lemon Teaspoonful chicken glaze Put an ounce of butter in a stew-pan, when dissolved add an ounce of flour, stir and fry until cooked, but do not let it take colour. Stir in a pint and a half of chicken stock. Simmer for twenty minutes, take off scum, add a gill of hot cream, the juice of half a lemon, and season to taste. Stir a little longer, pass through a napkin or tammy cloth. THE EXllluriTOX COOKERY ROOK. 45 return to the stew-pan, and finish with an ounce of butter and a teaspoonful of chicken glaze. Do not let it boil again. 79. HOLLANDAISE SAUCE. 2 yolks of eggs 1 gill Avliite sauce 1 oz. butter 1 teaspoonful vinegar

The exhibition cookery book