Cookery and housekeeping

Boil two onions, mash, or cut up very small, add \ lb. of boiled fat bacon or pickled pork, some chopped fine herbs, some breadcrumbs, a little pepper, and the yolks of two eggs. Mix it into a paste ; wash and dry the inside of the rabbit thoroughly before stuffing. PROFITEROLLES. 295 Another Stuffing for Turkey or Rabbit. Make a puree of chestnuts, season with pepper and salt and lemon peel cut very thin and into small dice ; mix in \ lb. fat bacon already boiled, and form a paste of the whole. Floating Garnish for Soups. Besides those vegetable garnishes for soup which are called Julienne, Xavier or Brunoise, a variety of other garnishes may be drawn from the kitchen garden — small branches of cauliflower, very small onions, celery stamped or cut into shapes, cardoons treated in the same \yay, lettuce, spinach, or sorrel leaves stamped to the size of a florin or of a sixpence. One or more kinds of vegetable may be used ; the vegetable must be cooked in a small quantity of clear soup, and then used as the floating garnish of the tureen. Profiterolles for Soup. The paste is made in the same way as for sweet dishes, leaving out the sugar and orange-flower water. The quantity required is much smaller, as the paste is to be dropped on to the baking-tin about the size of a large pea ; they must be baked of a pale fawn colour. These little profiterolles, which are misnamed by cooks • prophet's rolls,' must be kept crisp, and only dropped into the clear soup at the moment of serving. 296 FRIED PARSLEY. Custard for Soup. Prepare a red custard by mixing with the eggs and cream a little red carrot pulp, or tomato pulp. Prepare a green custard by using the expressed juice of spinach, or green asparagus ; and flavour with onion pulp a third portion of the custard. Pour the different colours into moulds or dishes, and let them cool ; then cut them into dice or wafers. These coloured custard dice should have a slight flavour of the vegetable juices, and should be firm, but not leathery ; they are to be warmed in a small quantity of the soup of which they are to be the floating garnish, and placed in the tureen. The rest of the soup is then poured over them. This soup is known as ' potage a la royale.' The custard may be used without any colouring, or a few drops of cochineal may be used to give colour. But this is pleasing the eye, not the palate. Fried Parsley. This garnish is frequently referred to as the accompaniment of croquettes, rissoles, &c. The sprigs of parsley are washed, shaken dry, but not squeezed, and made crisp in butter nearly at the boil. The parsley must not lose its colour, which would be the case if the butter were at a higher temperature, nor become sodden and limp, as would happen if the temperature were lower. Parsley is also used as garnish without being HOMINY. 297 fried ; and watercresses, washed in vinegar and water and shaken dry, are another form of garnish. Potatoes à la Duchesse. Boil, or bake, mash and pass through a tamis. Mix with cream, butter, or milk, and form into small balls, roll in breadcrumbs and egg, and fry a golden brown. Drain on a sieve. Do not dress these on the entree where gravy is used. Potatoes Fried.