Culinary jottings

two ounces of butter melted m half pint of milk, and two eggs, well beaten up. Mix well : bake in small, buttered patty-pans till browned, then turn them out, and serve on a napkin, powdered sugar dusted over all, and sauce a la Uoyale in a boat. [illustration: Menu No. 103] For a party of six. Puree de lièvre. Pomfret à la Provençale. Blanquette de volaille. Longe de mouton farcie. Turban de bécassines. Maïs à l'Américaine. Soupirs de nonne. Fromage, hors d'œuvres. Dessert. 1. — In a previous Menu I gave you a recipe for a hare soup, simplified from Gouffe. There Hare soup, (Puree.) , , ., i • i i • -, IS, however, another and a richer kind of soup, with which the pounded meat of the hare is incorporated, which has many devoted admirers. It is composed in the following way : — Make your ordinary amount of stock from a shin and a half of beef. As the stock is being made, clean, and cut up the hare, saving the blood. Let the pieces soak for half an hour, or so, in cold water. When the beef gravy is ready, put the pieces of hare into a large stew-pan with a bacon, or ham bone, or a few lean slices of either, an anchovy, three Bombay onions cut into quarters, three carrots sliced, a bag containing a dessert-spoonful each of marjoram, thyme, and parsley, the rind of two limes, and a dozen peppercorns, and cover the Tvhole with the stock. Let this simmer very gently for three hours, after it has once slowly attained boiling point. At the end of that time, strain the liquor from the meat, &c., and set it to get cool. Pick the meat out, and lay the pieces on a large dish. Choose the back fillets, pick the meat from the bones, and pound it to a paste in a mortar, moistening it with a little soup to assist the operation ; as soon as you have got the meat satisfactorily pounded, work it through the sieve, and save the pulp that you get carefully. Now take another stew pan, place it on the fire, melt a couple of ounces of butter in it, and work into it a good table-spoonful of flour ; when you have got a nice paste, add a little soup with which the blood has been mixed, continue stirring, and, with the aid of an assistant, go on adding soup, and pounded meat, till you have exhausted the whole, stirring without ceasing ; now add half a pint of portwine, a table-spoonful of red currant jelly, and a table-spoonful of crystal vinegar, or lime juice. Let the soup come to the boil, so as to thicken properly, and become thoroughly blended. It can then be served. 2. — Boil the fish, and serve it with this sauce : — Put into a sauce-pan a coffee-cupful of the broth, a clove of garlic, and a table-spoonful of mushrooms, all finely chopped up ; when this has been on the fire a few minutes, add a table-spoonful of flour, stir it well, and pour in a glass of chablis, sauterne, or hock, with half a pint of gravy ; add a dessert-spoonful of finely minced thyme, marjoram, parsley, and lime peel, all mixed together, a pinch of sugar, with salt and pepper to taste (Pomfret à la Provençale). clove of garlic, and a table-spoonful of mushrooms, all finely chopped up ; when this has been on the fire a few minutes, add a table-spoonful of flour, stir it well, and pour in a glass of chablis, sauterne, or hock, with half a pint of gravy ; add a dessert- spoonful of finely minced thyme, marjoram, parsley, and lime peel, all mixed together, a pinch of sugar, with salt and pepper to taste : let the sauce simmer slowly for half an hour, then strain and serve. This can be got ready early in the day, and kept hot in the hain-marie or re-heated when the time comes for its service. 3. — This I would serve within a casserole of ' savoury