Culinary jottings

serving. The colouring of the custard is obviously optional. I have found a slight deviation from this receipt very nice, as follows : — mix a small omelette, flavour it with parsley and shallot, and let it set rather more firmly than you would were it required for breakfast : let it get cold, and cut it up for the soup with the vegetable cutter as described for the custard. Grated Parmesan should be handed round. 2. — Divide your pomfrct into nice fillets, Egg them on one side, and shake over the egg some [illustration: sauce d'Espagnole] minced curled parsley. Simmer the fillets, neatly rolled up and skewered, in broth made from their own bones and trimmings, and dish them on a hot dish as soon as they are done. Now melt an ounce of butter in a small sauce-pan, work into it a table-spoonful of flour, moisten with half a pint of the liquor in which the fillets were cooked, throw in a table-spoonful of finely chopped curled parsley, and finish the sauce, of the fire, with the yolk of an egg beaten up with the juice of a lime : pour over the fillets and serve. 3. — Lightly roast eight young pigeons : slice the breasts of the birds off whole, and place the [illustration: sauce Genevoise] eight portions so obtained en marinade with Genevoise sauce. o i ^ in oil, vinegar, minced parsley, and shallot. Take the bones, trimmings, livers, &c., and put them into a sauce-pan with a good breakfast-cupful of gravy ; simmer this until you have extracted the essence of your pigeon scraps, and then strain it. Now chop up an onion, and one clove of garlic (a sine qua non) Yerj small : stir a piece of butter the size of an hen's egg at the bottom of a sauce- pan over the fire, and throw in your chopped onion, &c., let it slightly brown, and then add the gravy you previously made, with two or three anchovies chopped into dice, pepper and salt to taste, and the juice of a lime, -with one glass of claret. Bring this sauce to boiling point, let it simmer awhile, and then strain it. Replace it in the sauce-pan, thicken it with butter and a little flour, colour it with caramel, and place your six fillets in it to gently heat up without coming to the boil ; when quite hot, place the fillets in their dish, pouring the sauce round them and serve, with a crisply fried curl of bacon, between each of them. Petits 'pois verts should fill the centre of the dish. 4. — Put eight nicely trimmed choplets of mutton into a stew-pan with some scraps of bacon, [illustration: sauce Maltaise]^' ^ ^"^ ^^i^^' c^^^^*' ^^^^^^ ^^^^^s, pepper, salt, and a pinch of grated nutmeg, with a pint of good gravy, and a glass of sherry, and gently stew the little chops till done. 'Now lay them out on a large dish, covered by another with a weight upon it ; when quite cold, trim them finally into shape if necessary. Meanwhile strain the gravy in which they were stewed, remove all fat, and set it on one side. I^ow mince an onion very small, and a few capers, with two or three truffles also. Fry the onions a golden brown, add the minced capers and truffles with pepper, salt, and a spoonful of chopped parsley, moisten with a little of the gravy, thicken it with a couple of eggs, and then put the mince away to get cold : cut some papers for your cutlets and oil or butter them : now spread your cold thick mince over your cutlets liberally, roll them, or rather