Culinary jottings

It will be observed that olives are not used in this dish at all. It is difficult to discover how the word was chosen to represent little rolls of meat containing sausage salpicon — ^ — For a dinner of six. Potage a la puree de becassines. Crepinettes de poisson. Cotelettes de mouton a la Milanaise. Dinde braisee, au choTi-flenr. Pain de foie gras. Asperges en branches. Souffle au eliocolat. Fromage, hors d'oeuvres. Dessert. 1. — Make a good strong stock for six basins (at least a. quart and a half) with a shin of beef, "^^ ' and one good-sized chicken cut up into fragments ; flavour it highly with sweet herbs, and mixed vegetables. Take six snipes, and lightly roast them : pick the whole of the meat from their breasts, and save it ; mash the bones that remain, and put them in a bowl with the trails. When the stock is quite ready, strain it, return it to the pot, and throw into it the bowlful of mashed snipe bones, two glasses of portwine, a dessert-spoonful of red currant jelly, and a dessert-spoonful of crystal-vinegar. Let the contents of the pot simmer slowly for an hour and half, skimming off any scum that may rise, and when you have thus extracted the essence of the snipe fragments, strain the liquor from the bones, and set it in a bowl to cool. Now pass the snipe meat that you saved through the mincing machine, and pound it thoroughly to a paste, using a little of the soup to help that operation. When the pounded meat is ready, skim any fat that may have risen on the surface of your soup, take a roomy sauce-pan, place it on the fire, put a couple of ounces of butter into it, stir into the butter a tablespoonful of flour, work it to a smooth paste, and then add, by degrees both soup and snipe paste, keeping the spoon at work the whole time. When all is expended, let the puree reach the boil in order to thicken properly. At the last, add a glass of port, a tea-spoonful of red currant jelly, and the juice of a good lime. Now get your tureen ready, break a raw egg into a cup, saving the yolk carefully ; mix a little of the soup with the jolk, and when well mixed, pass it through a perforated strainer into the tureen. Lift the sauce-pan from the fire, and pour it over the strained egg. Serve. Additional richness would be obtained if you were to pour into the tureen with the soup, stirring as you did so, a coffee-cupful of boiling cream. 2. — Choose any nice fish, and about an equal amount of prawns — the whole being sufficient Fish rolled ia pan- f^^, g-^ portions. Boil the fish and cakes. ^ prawns, and when cold, make a nice salpicon, or coarse mince of them, with some chopped mushrooms. Mix the mince in a sance-pan with some rich veloute, and bind it wnth a couple of eggs, let it get cold again, and divide it into six nice portions, just as you would for *' kramouskys." Now make a large pancake, or two small ones, and when not quite done, take them from the pan, spread them on a flat dish, and from them cut six pieces about four inches square. Place your salpicon portions in the centre of each, and wrap them up neatly, set the folded pancakes on a well-buttered flat