Culinary jottings

done. Slice the stem evenly so that the cauliflower will sit up straight. Place it in a neat dish that will stand the fire, well buttered, — the flower in the centre, and the tender leaves neatly arranged round it, — give it a dust of white pepper and a dram of salt, then pour round, so that all the crevices may be filled, a breakfast-cupful of veloute au fromage, page 242. Sprinkle a layer of grated Parmesan over the surface, and bake the dish in a quick oven for ten minutes or a quarter of an hour, — lastly, by passing a red hot iron just over the top, brown the surface of the cheese. 8. — Turn the greengages out into a glass dish, dissolve an ounce of gelatine, and stir it with Greengages in cream. .. , „ i • • x xi a liqueur-glass oi maraschino into the syrup : set the dish in the ice-box to get firm and cold, and serve with a canopy of whipped cream resting on the surface of the congealed fruit. 9.— Line a mould with finger biscuits as described in Menu No. IV. Put a couple of ounces Charlotte Russe q£ sugar in a copper-pan; melt it till witli burnt almonds. ^ ... it is very hot ; then stir into it a quarter of a pound of blanched Jordan almonds for a few minutes. Now spread the almonds on a dish to cool, and when cold, pound them to a 'puree saving a few, which should only be minced roughly, and stirred into the ice when nearly formed. Mix a pint and a half of very rich custard, and stir the burnt almond puree into it while quite hot, strain, wliip, and add half an ounce of dissolved gelatine. Next put the custard into the pail, adding a breakfast-cupful of whipped cream, and finishing it as explained in the menu previously quoted. Note. — The only change necessary in this memi is to send the quarter of lamb after the fish, and roast tlic snipes, serving them with fried potato chips, bread-crumbs, and a nice salad. •T^C^ wmm i^i iviEisrxj isTO- ^rix. For a party of eight. Consomme a la Roy ale. Pomfret a la maitre d'hotel. Filets de pigeon a la Grenevoise. Cotelettes de mouton a la Maintenon. Dindon a la Perigueux. Jambon an Madere. Canapes de becassines. Gjufs aux topinambonrs. Bavaroise de cocoa a la moderne. " Pudding" glace a la Nesselrode. Fromage, hors d'oeu"ST?e.s. Dessert. Clear soup \i\i\i cus tard tablets. 1. — This is a bright clear soup into which tablets of consolidated custard are cunningly introduced. Proceed therefore to make consomme for eight covers, and make your custard thus : — mix the yolks of four eggs with a little water and a pinch of salt, strain the mixture, and divide it into three equal portions ; colour one with cochineal, one with spinach-greening, and leave the third plain : pour them into three little moulds previously buttered, and dip them into a pan of hot water : steam just long enough to set the custards : take them off the fire, and when cold, turn the moulds out on a napkin : cut them up into dice or any pretty shapes with your vegetable cutter as gently as possible, and add them to the soup just before