Luncheons

Place in the center of the dish stuffed tomatoes (see page 80) and place around them fontage cups filled with eggs a I'aurore, as in illustration, or with any well-seasoned vegetable, or minced meat. Put a handle made of celery in each cup, to resemble a basket. Eggs a I'aurore are chopped hard-boiled eggs moistened with white sauce. JAKDINIERE The illustration shows a variety of vegetables served together, or a la jardiniere. This dish can be used as a course or vegetable entree, and is particularly appreciated where one has an abundance of fresh vegetables from the garden. The vegetables should be well seasonedd and arranged with regard to color so as to give a pleasing effect. The combination used in the illustration is a cauliflower, green peas, string beans, lima beans, corn, macedoine, and baked tomatoes. VEGETARIAN DISH After boiling enough rice to fill a ring mold, steam it until it is quite dry, and until the grains are separated. Mix the rice with enough thick white sauce to moisten it. Butter a ring-mold well and sprinkle it thickly with white bread crumbs (crumbs grated from the loaf). Put in the prepared rice and place the ring in a pan, the bottom of which is covered with a very little water. Cover the top with greased paper, and bake for half an hour, or until the crumbs are brown. Turn the browned ring on a platter. Fill the center with any vegetable, and place around the outside fontage cups holding a second vegetable. In the illustration the ring is filled with corn, and the cups hold small lima beans. A good combination is baked tomatoes alternating with fontage cups holding macedoine of vegetables, the ring holding green peas. The same style of dish may be made with meat. The ring may be made with mashed potato and hold minced creamed meat. Chapter VII SIXTH COURSE Casserole of Beef Fillet of Beef Klets Mignons Filets Mignons with Tomatoes and Mushrooms Mutton Chops a la Soubise Mutton Chops with Horseradish Sauce Mutton Chops Boned, with Artichokes Mutton Chops Boned, with Mushrooms Leg of Mutton a la Jardiniere Leg of Mutton Slices Cottage Pie Meat and Potato Pie Minced Meat with Potato Rings Alinced Ham and Eggs Veal Chops Veal à l'Italienne Veal Cutlets, Small Grenadines of Veal Pork Tenderloins with Fried Apples VEGETABLES AND CEREALS USED AS VEGETABLES Potatoes, Stuffed Baked Potatoes, Puree of Rice à la Milanaise Baked Hominy Quenelles of Cornmeal Boiled Lettuce Tomato Farci Broiled Tomatoes Spinach Bean Croquettes Casserole of Chicken, No. 1 Casserole of Chicken, No. 2 Chicken, Panned i Chicken, Smothered J CHICKEN Can be used in place of gamein ninth course. Chicken Fried in Cream Chicken Joints Chicken en Surprise Forcemeat White Sauce Brown Sauce Supreme Sauce Tomato Puree Hollandaise Sauce SAUCES Maitre d 'Hotel Butter Glaze To Make Glaze Hard Sauce Liquid Sauces CASSEROLE OF BEEF