Culinary jottings

silver dish, egg them, bread-crumb them, pour some melted butter over them, and bake until a nice golden brown ; serve in the same dish, laid upon a napkin. The pancakes should be nice and thin, and you should season your salpicon with " spiced pepper." " Butch sauce" (not Hollandaise you know) should accompany. 3. — This is a dish of neck chops, nicely trimmed, which have been larded with bacon and set M u 1 1 on cutlets, en marinade all day, and then bread- Milauaise tasbiou. "^ crumbed, secundum artem, with finely sifted crumbs, some minced parsley, a very little shallot, and a little grated cheese, all shaken together, the crumbs and cheese in equal proportions. When nicely crumbed with this mixture, the cutlets must be fried a golden yellow in abundance of fat, and served round a hollow mould of " savoury rice,^^ with some maccaroni d V Italienne in the hollow in the centre, a recipe for which will be found at page 189. 4. — Truss the bird nicely, lard its breast, stuff it with very carefully made turkey stuffing as A hen turkey explained at page 108, and place it in braised. ^ ^ "^ i f ^ t n a deep stew-pan upon a bed oi sliced bacon. Put a couple of sheep's trotters, cut into small pieces, round it, with a sliced Bombay onion, two carrots, some chopped sweet herbs, whole pepper corns, lime peel, and a clove of garlic. Pour into the pan a good pint of gravy made from the giblets, trimmings, and any scraps you may have, with a wine-glassful of Madeira, and cook the bird gently with live coals on the stew-pan lid, as well as under the vessel, for about three hours, brown the larding on the breast by passing a red hot iron close to it, and serve. Strain the gravy, thicken it, add some minced truffles, and send it round in a boat. Potatoes and cauliflower accompanying. 5. — A small tin of Pate de foie gras will do for this little party. Cut a thick slice of fat bacon Mould of foie gnis. • , j- j r -i. -.i into dice, and try it with a seasoning of spiced pepper, some minced sliallot, parsley, and marjoram : when the bacon is melted, add some finely minced liver (that of the foregoing turkey could be spared) fry it in the hot bacon, and then turn the contents of your saidepan into a bowl to cool. Now break up the pate, pick out the truffles, and foie gras, and place them on one side ; pound the pate forcemeat, and the cooled liver and bacon, together with the crumb of a roll, soaked in a stock, say about a quarter the bulk of the meat, and pass this through the sieve : you have now three things : — the pounded forcemeat and roll, ihc foie gras, and the truffles : choose a nice sized plain mould, butter it, and pack it with alternate layers of forcemeat, and foie gras, dotting the truffles in according to fancy : — when packed, steam the mould in your bain-marie for three-quarters of an hour ; let it get cold, turn it out, glaze, and ice it. Serve with dry toast. G. — One remark only here : — Please do not spoil your asparagus by pouring an indifferent Asparagus. i-i i . . ,,