Culinary jottings

little salt, and stir them over the fire for five minutes. Now, pass them through the sieve : pat them to a paste, and flatten that out on your slab about two inches thick. Let it get cold : then with your cutter, cut it into cylinders (or little drums) two inches in diameter. Egg and bread-crumb each cylinder, and fry these potato drums till they are a bright golden yellow. ISTow, carefully slice off the top of each drum (say) a quarter of an inch thick ; place the caps so obtained on one side, scoop out the interior of your drums very carefully, and put the cases out of the way, well covered up. As dinner time draws near, fill up each cassolette, with a portion of ragout a la jinanciere, (q. v.) place the caps on the top of each, and a few minutes in the oven will bring them to perfection. The cases should, of course, be prepared early in the day, and the ragout also : the former should only be filled up just when required. Serve the cassolettes upon a napkin, and garnish them with fried parsley. 5. — Order your saddle some days beforehand and you will get a good one. Roast it, and Saddle of mutton g^^^^g ^^ ^.j^j^ ^.^^ currant ielly, potawith green peas. •' *' ' *^ toes, and green peas dressed as you may like best, vide page 136. 6. — These are quenelles of partridge '^^ ^^''' ^^^'^^^S^ ^^^^^ trufees, set in aspic jelly, iced, and served with sauce tartare. 7. — This is a dainty little entremets de legume to be specially noted by people living on the Artichoke scallops. J.... . , . , • ■, , , Hills where globe artichokes reach perfection. At Madras we can occasionally try it when the vegetable is procurable. Its chief charm is that it looks nice, is easily eaten, and renders all the trouble of side-plates for leaves, &c., unnecessary. You must use silver plated coquille shells (easily and cheaply made locally), butter them, and fill them with plain artichoke puree made as follows : — Boil the artichokes ; when cold, strip them of their leaves, scraping off all the pulp which adheres to them with a silver dessert-knife : then extract the " chokes," and add the " bottoms" of the artichokes to the leaf pulp. Mash the whole together with a silver fork, dust it with salt and pepper, mix a coffee-cupful of thick cream with it, stir it well, and fill the coquilles, dust over the surface a layer of very finely sifted bread-crumbs, sprinkle some little bits of butter over the crumbs, bake till thoroughly hot, brown the surface with a hot iron, and serve on a napkin. This is equally practicable with * For the process of making quenelles, vide Menu No, 6, and for aspic, see Menu No. 9. ' Jerusalem artichokes (topinamlours) with which a little grated Parmesan may be used. 8. —Beat up the whites of six eggs to a stiff froth with _, three ounces of sugar. Have a pint Jiigg snow. . .