Culinary jottings

the lips o£ the incised meat together with a small skewer. The fricandeau is now ready for the stew-pan, into which please put the trimmings of the meat, two ounces of carrot sliced, two ounces of onion sliced, a pinch of salt, a pinch of sugar, and a pinch of pepper : — place your fillets upon the vegetables, and pour into the pan half a pint of good gravy ; l^t this cook up to boiling point, and keep it on the fire till the broth has somewhat reduced and thickened : then add a pint more gravy, and let it simmer for an hour with the pan half covered. Now close your pan : put some live charcoal on the lid, which lift «very five minutes or so to admit of your basting the meat under it. Continue this until you have glazed the fricandeau, then take it out, and dish it on a very hot dish. Quickly, strain the gravy from the stew-pan, skim off any grease there may be, pour it over the meat, and serve. Let a puree of sorrel, vide Menu No. XII, accompany the fricandeau, potatoes a r Americaine, and petit pois verts. 5. — A quail for each guest. These should be boned, stuffed with a little cooked bacon, and some turkey forcemeat (page 108) , then sewn up, rolled in little cloths, and gently simmered in broth. When done, let them cool, take off their cloths, let them get cold, and glaze them. Now set them on a dish which should be kept on ice, and serve them, garnished with olives farcies, and hand round iced tartare. 6. — This is merely the usual puree of spinach, nicely worked up with cream, and delicately Spinach with but- flavoured, formed in a circular shape tered egg. ..,.'.,. - ^ m its dish, with a layer of well made ^' buttered-eggs," resting on the surface of the greens. hittle fleurons of puff pastry should be arranged round the outside of the circle. 7. — Cut up a stale Madeira cake into slices, and with ^. ,,. them line the bottom of a large glass Tipsy pudoiEg. J- 1, ^- -r X-. -.i, • dish, tipsy them with wme, or any nice liqueur and spread a layer of any good jam over them. or one of preserved fruit like cherries, peaches, or apricot?. Make a rich custard, and add to it an ounce of dissolved gelatine. When cold, set the dish on ice and poui- a very little of the custard round the cake and fruit, letting it set by degrees. When at length the cake, <fcc., is firmly congealed in custard, complete its covering with the rest thereof, and let it consolidate. Garnish the surface with whipped CTeam, and serve straight from the ice. Beef Olives Cut thin slices of steak two inches wide by six inches long, put on each at one end a piece of Oxford, or Bologna sausage meat the size of a pigeon's egg ; roll up each olive tightly and neatly, and tie it up with a piece of thread. Fry them in hot butter until they begin to take colour, then take them out, lemove the string from each olive, and lay them by. Fry some onions a gold colour in butter, add a very little flour, sweet herbs, a few mushroom trimmings, pepper and salt quant, suff., and moisten with some very good gravy or stock ; let the sauce boil, then strain it, and carefully lay the olives in it to simmer till done and ready to be served ; the sauce should cover them in the .sauce-pan.