Culinary jottings

Florican roti- On account of its rarity in the Madras market, I have accidentally forgotten to include this, Hoast florican. ., , „ i • i • a J^^ — the prince oi game birds m feouthern India, — among the various rots I have suggested in the menus. It should be treated like a pheasant. Pick, draw, singe, and truss the florican placing a Bombay onion, rolled in fat boiled bacon, inside its carcass. Tie a thin slice oi bacon over the breast, and roast the bird over a moderate fire, basting it frequently with melted butter. A few minutes before the florican is done, remove the slice of bacon, so as to let the breast take colour. Serve with plain gravy, fried crumbs, and bread sauce. Time, about thirty minutes. Proceed in the same way if you happen to have a wild pea-chick, a young jungle fowl, or a spur fowl. A most appropriate accompaniment to roast florican roast pheasant, guinea fowl, &c., are: — Croustades de truffes a I'Espagnole- Line as many little open tartlet pans as you have guests with some carefully made short-bread paste. An oval not much larger than the bowl of a table spoon is the shape best suited to the purpose. Butter them well first to keep them from burning, and preserve their hollow centres while baking them by a piece of stale bread, to be removed afterwards. Cut up some truffles in dice, using enough to yield a good dessert-spoonful per head. Warm the mince up gently in some rich Espagnole sauce flavoured with a dash of Madeira, and keep it en bain-marie. When wanted, fill the crisp croustades with a spoonful each of the truffles and sauce, dish them en serviette, and send them round with the bird. Croustades de champignons, made in the same way but substituting mushrooms for truffles, may be served with roast game very effectively. HN/iEiisrxj iiNTo. i^::^^-?^ For a little home dinner. Bouillon. Sole frite h la Colbert. Bouilli a la Milanaise. Topinambonrs anx oeiifs farcis. Demoiselles d'lionneur. Froinage, hors d'oeuvres. Dessert. 1. — This soup is to be made from the joint, iu tlie foreign manner, a la pot-au-feu, so Bouillon. ° . ' . ^ ^^ -1, . purchase a nice piece or the ribs ot beef, weighing about five pounds, with two carrots, a turnip, a handful of French beans, a large Bombay onion, half a head of celery (leaves and all), two leeks, and a bunch of parsley. When the joint comes home, detach the meat from the bones en masse, roll it up compactly, and tie it firmly with a string. — See that your soup kettle is thoroughly clean, put in the bones (chopped up) first, and place your bundle of meat above them, pouring in cold water enough to cover the top of the meat — with one and a half ounce of salt and nothing else. Ramasamy throws in all his vegetables to begin with, which is an utterly erroneous proceeding. Now set the pot near the fire, and let the contents come as slowly as possible to the boil, skimming off every atom of scum as it rises, and add-