La cuisine creole

from the fire and let it cool. When cold take off the fat very nicely, cut the meat and feet into bits an inch square, remove the bones and coarse parts; then place over the flre again to warm. Add a large spoonful of walnut catsup, one of mushroom catsup, a little mushroom powder, or a few mushrooms, and the jelly of the meat. When hot, serve with hard eggs, force-meat balls, and the juice of one lemon. MOCK-TURTLE SOUP. EXCELLENT, NO. 3. Clean a calf's head nicely, split it and take out the brains ; put the head into considerably more water than will cover it. Let it boil gently, and skim it carefully; when very tender take it out and cut in small pieces. Put into the boiling soup three pounds of beef and a knuckle of veal with all the bones broken fine. Add to this four or five onions, a carrot and tumip sliced, and a bunch of sweet herbs. Let it boil gently for three hours. Parboil the tongue and brains of the calf's head, and add them when the soup is nearly done. Let it cool and take off the fat. To finish it for the table, melt a quarter of a pound of nice fresh butter, add a handful of flour and stir over the fire till the butter and flour are brown ; add to this a little of the soup, a f ew sprigs of parsley and sweet basil ; boil it for fifteen minutes and add it to the soup, together with two tablespoonfuls of catsup, the juice of a lemon, and sait to taste. It is usual to add a pint of sherry. When dished in the tureen, put in two dozen egg balls. EGG BALLS FOR MOCK-TURTLE SOUP. Make a paste of the yolks of four hard-boiled eggs and the white of two raw ones; season with sait and cayenne pepper. Take bits of the paste the size of small marbles, run them in flour and roU into balls; fry carefully in butter and drop into the soup. OX-TAIL SOUP. Cut each joint of two ox-tails with a meat-saw, steep them in water for two hours ; then place them in a stewpan with three carrots, three turnips, three onions, two heads of celery, four cloves, and a blade of mace. Fill up the stew-pan from the boiling stock-pot; boil this over a slow fire until done and the joints quite tender. Take them out, cool them, and clarify the broth. Strain this into a soup-pot, put with it the pieces of ox-tail, some olive shaped pieces of carrot and turnip 18 LA CUISINE CREOLE. which have been boiled in a little of the broth ; add to this when it bas boiled half an hour a small lump of sugar and a little red pepper. This soup is excellent, and may be served with any kind of vegetables strained in it, such as purée of peas, carrots, tumips, or celery. BABBIT SOUP. Cut one or two rabbits into joints; lay them for an hour in cold water; dry and fry them in butter until they are half done; place the meat in a saucepan with four or five onions and a head of celery cut small ; add to these three parts of cold water and a cup of peas, either green or dry ; season with pepper and sait, then strain and serve it. Some like it unstrained. REMARKS ON GOMBOS OF OKRA OR FILE.