Culinary jottings

knack needed in beating this paste to prevent its curdling. Should this happen, it can be remedied by beating as quickly as possible until the mixture is smooth again. Take a slab of Genoise, spread on the top of it the thinnest possible coating of apricot jam, then a coating of chocolate icing. Put it into a very hot oven for rather less than a minute, take it out, and place it in a cold place to get cool. Then cut it up with a sharp knife in any shapes you like. Chocolate Icing. — Put into a sauce-pan 1 lb. of powdered loaf sugar, 2 oz. of grated chocolate, a tea-spoonful of vanilla essence, and about a gill of water ; stir on the fire until the mixture assumes the consistence of a thick smooth cream. The following recipe I have to acknowledge with thanks from " Bahut Bursina": — " Beignets d'Avenches. — Take a new loaf and cut it into slices three quarters of an inch thick. Trim off all crust, cut into convenient slices, marinade in milk, or in cream if available, flavoured with your favourite essence. Take up the slices, drain them, and fry them in a deep bath of boiling fat, or butter, till a golden yellow : spread apricot or any nice preserve over them, and serve hot." It would be better perhaps to call the dish croutes a VAvenches, as by the word heignet we generally understand that the thing to be fried is dipped in batter. MENU NO. 28. For a dinner of six. Potage de lievrc. Merlans au sauce piquantc. Croquettes de volaille, aux points d'asperges. Fi'icandcau de bceuf . Ballotines de cailles. Kpinards a la ' Wjvern.' " Tipsy pudding." Fromage, hors d'cruvres. Dessert. Cafe noir. 1. — Skin, clean, and thoroughly wash the hare, saving all the blood you can in a cup : cut it up into small pieces, and put them into a stew-pan with half pound of butter, a sliced onion, and a muslin bagful of herbs ; season with pepper and salt, and fry the meat over a brisk fire for five minutes. Make a roux (brown thickening) in another stew-pan, with a pat of butter, and a table spoonful of floui' : moisten this with a quart and a half of beef consomme made as usual from the shin, and add four glasses of portwine, or claret. When well incorporated, pour this into the pan containing the pieces of hare, and let them stew in it very slowly till thoroughly done. Now drain off the liquor from the bones, Arc, put the neatest pieces of the hare on one side for eventual serving with the soup, and set them in the hairie Hare soup. viarie-psm to keep warm. Next return the liquor in wliicli tlie hare was cooked to the stew-pan, set it on the fire, and let it throw up all grease, &c., in the form of scum, which skim off carefully. Now take a small sauce-pan, and mix therein the blood jou saved, and some of the soup from the stew-pan : thoroughly amalgamate these (in the hainviarie), and add the mixture slowly through the pointed tin strainer, to the gradually re-heating soup. Let it come nearly to the boil, and then serve it over the pieces of hare you preserved. This is Gouife's receipt simplified. There are other waj's of making hare soup especially that called 'potaye a la puree de lievre, which are always popular. The puree is, of course, assisted with pounded meat, red currant jelly, lime juice, and plenty of port wine.