Fromage, hors d'oeuvres. Dessert. 1. — This is a soup in tlie style of Julienne, of which the flavour is exclusively restricted to that Nivemaise soup. r i tt • of can'ots. Having set your soup meat for stock as usual for a clear soup, you should take four good-sized caii'ots, -wash them well, and cut out of them a number of thickish pieces the size and shape of a pigeon's ®gg> or a little smaller. When you have cut a couple of dozen such pieces, throw all the scraps and trimmings of the carrots into the stock pot, to flavour the soup well. Shortly before serving time, you must cook the trimmed carrots in this way : — Melt a table-spoonful of butter in a frying-pan, put into it the carrot pieces, which should have been all but boiled till soft in the soup, and toss thera about MENU FOR A PARTY OF SIX. 445 over the fire adding a salt-spoonful of powdered sugar, with a dusting of pepper and of salt, and moistening the pan with a spoonful of stock✪ Potage a la Nivernaise as the butter is absorb^ ed ; when done, the pieces of carrot will be almost glazed. All you have then to do, — your consomme having been strained, clarified and prepared for serving, — is to put the glazed carrots into the tureen, and pour the soup over them. 2. — Fillet a couple of nice soles, brush the fillets over on one side with egg, dust over that some Sole fillets, with minced parsley and shallot, and roll up poor man s sauce. . your fillets, securing each in shape with a tiny skewer. Simmer these fillets carefully in a broth made from their own bones and trimmings, assisted by a spoonful of chablis or sauterne, and a coffee-cupful of stock. When done (which you can find out by testing them with a pointed skewer) place the fillets on a hot dish and cover them up. For the sauce : — Fry a couple of finely minced onions in butter till they assume a golden tint, stir into this, by degrees, a coffee-cupful of the gravy in which the fillets were cooked. When boiling, sharpen this by adding a spoonful of vinegar, then strain and pour it into another sauce-pan (by degrees) in which some good sauce blanche has been made ; mix thoroughly over the fire, and serve round the fillets. 3. — I do not think that we utilize rabbits as much as we might at Madras. Those who keep ItSwfy^^*' ''^ ^^^ *^®^' °^ ^^^ procure them, will find this an exceedingly nice entree for a change. Assuming that the rabbit be a full grown one, it will yield six nice fillets as follows : — With a sharp knife detach from either side of the back bone the deep strips of meat which run from the shoulder to the end of the loin : cut out each strip whole, and remove the small nerves or 47 446 MENU FOR A PARTY OF SIX.

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Fromage, hors d'oeuvres. Dessert. 1. — This is a soup in tlie style of Julienne, of which the flavour is exclusively restricted to that Nivemaise soup. r i tt • of can'ots. Having set your soup meat for stock as usual for a clear soup, you should take four good-sized caii'ots, -wash them well, and cut out of them a number of thickish pieces the size and shape of a pigeon's ®gg> or a little smaller. When you have cut a couple of dozen such pieces, throw all the scraps and trimmings of the carrots into the stock pot, to flavour the soup well. Shortly before serving time, you must cook the trimmed carrots in this way : — Melt a table-spoonful of butter in a frying-pan, put into it the carrot pieces, which should have been all but boiled till soft in the soup, and toss thera about MENU FOR A PARTY OF SIX. 445 over the fire adding a salt-spoonful of powdered sugar, with a dusting of pepper and of salt, and moistening the pan with a spoonful of stock as the butter is absorb^ ed ; when done, the pieces of carrot will be almost glazed. All you have then to do, — your consomme having been strained, clarified and prepared for serving, — is to put the glazed carrots into the tureen, and pour the soup over them. 2. — Fillet a couple of nice soles, brush the fillets over on one side with egg, dust over that some Sole fillets, with minced parsley and shallot, and roll up poor man s sauce. . your fillets, securing each in shape with a tiny skewer. Simmer these fillets carefully in a broth made from their own bones and trimmings, assisted by a spoonful of chablis or sauterne, and a coffee-cupful of stock. When done (which you can find out by testing them with a pointed skewer) place the fillets on a hot dish and cover them up. For the sauce : — Fry a couple of finely minced onions in butter till they assume a golden tint, stir into this, by degrees, a coffee-cupful of the gravy in which the fillets were cooked. When boiling, sharpen this by adding a spoonful of vinegar, then strain and pour it into another sauce-pan (by degrees) in which some good sauce blanche has been made ; mix thoroughly over the fire, and serve round the fillets. 3. — I do not think that we utilize rabbits as much as we might at Madras. Those who keep ItSwfy^^*' ''^ ^^^ *^®^' °^ ^^^ procure them, will find this an exceedingly nice entree for a change. Assuming that the rabbit be a full grown one, it will yield six nice fillets as follows : — With a sharp knife detach from either side of the back bone the deep strips of meat which run from the shoulder to the end of the loin : cut out each strip whole, and remove the small nerves or 47 446 MENU FOR A PARTY OF SIX.

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