Cooking for profit

When boiling the strained broth to clarify it (as at No. 139) add a tablespoonful of whole cloves and alspice, giving the finished consomme a spicy flavor, and add a little extract of meat or a well browned roast chicken to color and enrich it. To make the quenelles; boil ^ cup farina in three times as much milk, as at No. 761, making a stiff porridge of it, add salt, nutmeg and two raw yolks, pound all together, let cool, then roll up m balls, size of cherries ; boil them in water a few minutes, drain off and put half a dozen in each plate. 747— Fried Black Bass, Tartar Sauce Split the fish, divest them of skin, which can be done by cutting close with a sharp knife or else by dipping in hot water; cut m small pieces, salt well, roll in flour only, and fry in a kettle of hot lard. Serve with potatoes in some speci- al form in the same plate, and tartar sauce in a separate dish. 748— Tartar :>auce. It is mayonaise sauce with minced pickle, capers and onion added. Put 2 raw yolks into a pint bowl, add a tablespoon of salad oil and stir together with an egg beater, add more oil and continue stirring, throw in ^ teaspoon of salt and it will become thick almost immediately ; then add a teaspoon of vinegar, then 2 of oil and continue until you have enough for the purpose constantly stirring the sauce, adding oil twice and vinegar once alternately and always in very small portions, and at the finish or when you have near a cupful, squeeze in the juice of half a lemon. Mustard and cayenne may be added if wished, but are not essential ingredients of mayonaise sauce. ^ Mince a few capers and piece of green pickle and a young onion or two extremely fine, drain fhe mince on a napkin, stir it into the mayonaise and you have tartar sauce. Serve cold in individual sauce dishes or large butter chips. 749- Potatoes a la Gastroncme. Cut raw potatoes in shape of bottle corks, which is done by first cutting in thick slices and then with an apple corer or funnel or a column cutter of graded size proper for the purpose. Boil in salted water and then fry in fresh hot lard and drain on a sieve. Sprinkle with minced parsley, lemon juice and a little clear butter, shake up and serve 3 or 4 in each plate with the fish. 750— Beef a la Mode Jardiniere. Take a lean piece of beef— about 1½ pounds, and ^ pound salt pork and a turnip and carrot. Choose the pork fat close to the skin because it is tough enough to lard with without breaking. Cut it in strips rather thinner than a common pencil and cut ihe turnip and carrot the same waj^. Fill the piece of beef lull of these strips drawing them in with a larding needle. Put the beef with the 8S fragments of pork and vegetables into a saucepan, add an onion with a few cloves stuck in it, a bay leaf and soup stocky to nearly cover and simmer with the lid on or in the oven 2 or 3 hours. Take it up, either make sauce in the same or add some Spanish sauce, (No. 784) and a little wine, strain, skim off the fat and serve in the dish with the meat carefully sliced across the larding and garnish with a few shapes stamped out of cooked vegetables and warmed in sauce. Small larding is necessary to make this a desirable dish ; the slices of meat should show spots no larger than French peas.