Breakfasts, luncheons, and ball suppers

Melt and pour into a basin half a pint of Aspic Jelly (No. 29), add two table-spoonfuls of best salad oil, one dessert-spoonful of tarragon and a little salt, whisk the whole together until it becomes quite smooth ; add the juice of half a lemon and mask the meats or poultry. The foregoing sauces are more easily mixed on ice in the summer. MINT SAUCE. No. 56. To three table-spoonfuls of jiice young mint leaves chopped fine, add two table-spoonfuls of brown moist sugar, and-four table-spoonfuls of white wine vinegar. Let It soak for an hour, when stir up, and it is fit for use.' 86 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. MINT JELLY FOR MASKLNG CUTLETS. No. 57. To two table-spoonfuls of Espagnole Sauce (No. 48), add one table-spoonful of Aspic Jelly (No. 29) and one table-spoonful of Mint Sauce (No. 56), warm and incor- porate thoroughly, and let it get cold but not set before commencing to mask. • MUSHROOM SA UCE. No. 58. Clean, peel, and remove the stalks from half a pint of button mushrooms, stew them in half a pint of White Sauce (No. 62), and when soft pound them in a mortar, and rub through a wire and hair sieve ; pepper and salt to taste. MUSHROOM SAUCE FOR CHAUFROIX. No. 59. Prepare the mushrooms in same manner as in the fore- going receipt, only make the sauce rather thick, when in- corporate with it sufficient White Stock (No. 28), and two spoonfuls of good thick cream. NORVEGIENNE SAUCE. No. 60. To half a pint of Mayonnaise Sauce (No. 52), omit the capers and add two table-spoonfuls of finely grated horse- radish. SALAD DRESSING, FRENCH. No. 61. To three table-spoonfuls of best salad oil, add a dessert- spoonful of Tarragon vinegar, a salt-spoonful of salt, and half a one of pepper ; chop finely some green tarragon, a branch of parsley, three chives or a taste of shalot, mix well, and let the whole soak for half an hour before using. WHITE SAUCE. No. 62. Put into a saucepan two ounces of butter, and let it melt, when stir in until quite smooth an ounce and a half of flour, add half a pint of new milk and three table- spoonfuls of cream ; let it boil up, stirring all the time, add salt to taste, and it is ready for use. CHAPTER XIV. CLEAR SOUPS. CONSOMME A LA ROYAL. No. 63. Poach in a frying-pan as many pieces of Chicken Quenelle Meat (No. 187),* cut into diamond shapes, as are required, poach in water, and throw into the tureen of Consomme (No 27) ; flavour to taste with sugar and salt. CONSOMME. No. 64. Serve in tureen as much plain Consomme (No. 27) as is required, only serve it and not half cold, as is generally the case at balls. CONSOMME TORTUE. No. 65. In selecting dried turtle be careful to pick the thickest pieces ; soak as much as is required in warm water, letting it stand by the side of the fire for forty-eight hours, changing the water every six hours. After this scald and thoroughly clean it, scraping the inside, and cutting off all the ragged edges. Cut it into squares of an inch, and put it into a stewpan with one pint of Consomme (No. 27) to a pound, and a bag containing a tea-spoonful of basil, six peppercorns, and a little salt ; hermetically seal or exclude all air from the stewpan, put it in a bain-marie of boiling * “ The Pytehley Cookery Book.” 88 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.