Cookery and housekeeping

Napolitaine, a sweet dish, also a fillet of beef dish. Iced puddings are called a la Nesselrode. Whilst the French cook shows his skill in dealing with the productions of France, he studies the characteristic dishes of other lands ; thus a salmon cutlet ' a I'Americaine,' a ' timbale a la Milanaise,' a * casserole a la Polonaise,' are better dressed in Paris than in the countries to which they belong. But we are not writing a book on the history of dishes, merely a modest manual for English housewives. In writing out or printing a menu for an elaborate dinner, or for a distinguished circle of guests, it is the practice sometimes to introduce old dishes under new names, so as to pique curiosity or to point a compliment. These names may surprise, they must not mislead the guests, and they must be rather of the nature of superfluous epithets than allowed to take the place of the matter-of-fact statement of the dish. On a birthday the pudding would be ' a la Geraldine ' or ' a la Edouard.' For a soldier the curry might be 'a la Candahar.' * Creme de volaille a la Cavendish,' ' salmis a la Cecil, might be suitable at a political gathering, but it is on the whole better taste not to be personal, and to write in a menu the description of a dish which is best known. To the objection that menus for English dinners should not be written in a foreign language we can only reply that the English words at our command do not admit of the ' bill of fare ' being v/ritten in the vernacular. H H January. Potage Aux trois racines Poisson Maquereaux k la maitre d'hotel 2^ . , (Croustades a la princesse (Filets de faisans au fumet r, 1 , ( Poulets aux huitres (Aloyau a la broche Rot Canards sauvages Legume Celeri au jus j' Mayonnaise de filets de soles Enti-emets ... \ Gelee d'abricots ''Pouding Nesselrode „ , fTortue claire [ Puree a la royale „ . j Turbot, sauce homard jSaumon, sauce Italienne / Cotelettes d'agneau aux concombres Entrees •! Alouettes a la Perigord i Supreme k la bonne-femme r> 1 r { Cochon de lait Re/eves -i r, „ -. i Selle de mouton r,. I Faisans au jus (B^casses Buisson d'ecrevisse et homard J- ,^ j Petits pois k la Frangaise ^ (Celeri au jus /-Napolitaine k la creme Entremets ... J Tartelettes de rhubarbe i Gelee aux mandarins / Macaroni k la Napolitaine Releves J Ramequins au fromage ITartines de caviar January. Potao-es J Consomme k la Sevigne ^ ( Bisque d'ecrevisses p . ( Saumon, sauce Chalons [Filets de soles a la Regence CMauviettes a la Princesse Entrees \ Filets de volaille a la Talleyrand i Cotelettes d'agneau aux pointes d'asperges r, J , ( Filet de boeuf a la Moldave Releves -,' , , , „, i Poulardes a lAnglaise Rot Becasses r , ( Fonds d'artichauts farcis I^e (^uiHes - ^ 1 Petits pois k la Frangaise I Croustades de poires k la Bordelaise Eiitre7n£ts ... \ Timbale a la Montmorency V Petits pains au Parmesan Potao-es i ^^^^^^ d'ecrevisses a la Parisienne ^ I Consomme de volaille aux quenelles Poisson Turbot, sauce Hollandaise Filet de boeuf a la Portugaise i Petites timbales a la Milanaise Entrees - Supremes de filets de poulets aux trufifes \ Salade de homard, bord d'aspic Punch k la romaine Rot Grouse