Little French dinners

All the recipes have been repeatedly used in my own household, and I have chiefly aimed in making them practical, inexpensive, and as free from troiible as is compatible with the ordinary demands of good cooking. If the directions given for the preparation of each dish be carefully and closely adhered to, I can guarantee complete and invariable success. E. DE R. 2000571 GUARANTEED MADE FROM FINEST QUALITY FRESH OX BEEF. LIPTON'S EXTRACT OF BEEF AND FLUID BEEF are now superseding all others. They are unequalled for their high-class quality and moderate prices. SAVE 25 to 35 per cent. The Hospital, February 19, 1898. LIPTON'S CONCENTRATED FLUID BEEF. " It is a well-made preparation, containing in an agreeable form the nutritive property of meat. Analysis shows that it differs from many of the ordinary kinds of fluid meat in containing a good proportion of meat fibrine. Lipton's Concentrated Fluid Beef is evidently a high- class preparation." LIPTON'S EXTRACT OF BEEF OR FLUID BEEF makes the richest Beef Tea. They are also Invaluable la the domestic economy, and will be found by all good cooks the most economical and the best for flavouring Soups, Gravies, Sauces, Entrees, &c. Lipton's Extract of Beef and Fluid Beef can be obtained at Lipton's Markets and Agencies throughout the world. LIPTON, LTD., Chief Offices: CITY ROAD, LONDON, E.C. CONTENTS. PAGE MENU 1 1 MENU II 4 MENU III. . 7 MENU IV 10 MENU V 13 MENU VI 17 MENU VII 20 MENU VIII 22 MENU IX 25 MENU X 28 MENU XI 30 MENU XII 33 MENU XIII 36 MENU XIV 39 MENU XV 41 MENU XVI 44 MENU XVII 47 MENU XVIII 50 MENU XIX 53 MENU XX 57 MENU XXI 60 MENU XXII 63 MENU XXIII 66 MENU XXIV 68 MENU XXV. . 71 CONTENTS. PAGE MENU XXVI 73 MENU XXVII 76 MENU XXVIII 78 MENU XXIX 81 MENU XXX 84 SAVOURY TOASTS 87 ON STALE BKEAD 92 SEASONABLE SALADS ....... 96 FANCY SALADS 99 ON COOKING MACARONI 103 HASHED MUTTON 106 BRAISED BEEP (an Economical Dish) . . . 109 INDEX . 112 Little French Dinners. Menu — I. CONSOMME REFOEME. BOUCHEES DE EI8 D'AGNEAU. FILET DE BCETTF A LA NAPOLITAINB. EPINABDS A. LA CEEME. PUDDING A LA GITANA. Consomme Reforme (Soup with "Reforme" Garnisli). — Put into a saucepan a pound of knuckle of veal, a piece of lean bacon, and, if possible, some fowl bonee, with five to six pints of second stock, and salt to taste. Let this boil up, and then, having removed all scum, add the necessary vegetables, and when it has boiled up once more put the saucepan at the side of the stove to simmer for three or four hours. Then strain through a clean napkin, and, if necessary, clarify with the whites and shells of two eggs. In the meantime cut from some cooked breast of chicken and from some cooked ox tongue an equal quantity of Julienne-like strips about oneeighth of an inch wide and two inches in length. Cut some truffles in similar strips, and put them all in a saucepan with sufficient cold stock to well cover them. Bring to the boil, then strain, and place the strips of chicken, &c. B Little French Dinners. at the bottom of the soup tureen ; pour on them as much of the above stock as is wanted for soup, and serve. (For recipe for Consomme, see p. 60).