Stir till it boils, then add a spoonful or more of cream, pepper and salt if necessary, and let the sauce reduce till wanted. When the boudins are cooked Little French Dinners. 55 sufficiently, turn them out very carefully on a clean cloth, dish them up quickly, and pour over and round them the above sauce strained. Noisettes de Mouton anx Epinards (Fillets of Mutton with Spinach). — Take a piece of the best end. of a neck of mutton, remove all the bone, trim off any superfluous fat and skin, and then cut from it some slices about three-quarters of an inch thick, and trim them into nicely-formed fillets. Sprinkle them with pepper and salt, and fry them in hot butter over a brisk fire ; when they are done on both sides add a small piece of glaze previoiisly dissolved. Tuna the fillets over in it, and dish them up in a circle with their own gravy, and with spinach in the centre prepared as follows : Pick and wash about three pounds of spinach, and put it in a saucepan on the fire without any water, to cook for about fifteen minutes. When done, drain it in a colander, squeeze out all the moisture, and pass the spinach through a hair sieve. Return it then to a clean saucepan in which an ounce and a half of butter has been melted, and season with pepper and salt. Stir well, and having added a tablespoonful of good gravy, let the spinach simmer slowly for about twenty minutes, stirring it occasionally with a wooden spoon. When it is of the right consistency, take it off the fire and use at once. Canards Sauvages (Wild Ducks). — Take two wild ducks, and roast them at a fierce fire, more or less under- done according to taste (about a quarter of an hour). Baste them all the time with butter and the juice of a lemon, and serve with the following sauce in a boat : Sauce Orange. — Cut the very thin rind of two oranges — Seville oranges when obtainable — shred it very finely, like carrots for Julienne soup, then parboil it, Melt 56 Little French Dinners. one ounce of butter in a sauce-pan, and amalgamate with it a dessertspoonful of potato flour moistened with a little water. Stir well, and then add the juice of the oranges strained, and some very good clear gravy ; flavour with pepper and salt and the least bit of cayenne ; then add the parboiled strips of rind. Let the sauce boil, and then keep it hot in the bain-marie till wanted. A little lemon juice must be added if the oranges are particularly sweet. Choufleur an Gratiu (Cauliflower with Cheese). — Trim a good-sized cauliflower, soak it in cold water with a lump of salt, and boil it in plenty of boiling salted water for ten to fifteen minutes. Then remove it, cut a slice off the stalk, take away all the green leaves, and lay it carefully on a flat buttered dish previously rubbed with a shallot, and prepare the following sauce : Melt one ounce and a half of butter in a saucepan, add a heaped dessertspoonful of finely sifted flour, mix well, and then add gradually rather less than a tumblerful of milk. Stir till the sauce thickens, add pepper and salt to taste, and two or three tablespoonfuls of grated Parmesan cheese. Mix well, and pour the sauce over the cauliflower, covering the sides with the help of a palette-knife. Sprinkle on the top plenty of pale-brown breadcrumbs, and place the cauli- flower in a hot oven till it is a nice brown colour.

AI-modernized reading of the original text

Stir till it boils, then add a spoonful or more of cream, pepper and salt if necessary, and let the sauce reduce till wanted. When the boudins are cooked Little French Dinners. 55 sufficiently, turn them out very carefully on a clean cloth, dish them up quickly, and pour over and round them the above sauce strained. Noisettes de Mouton anx Epinards (Fillets of Mutton with Spinach). — Take a piece of the best end. of a neck of mutton, remove all the bone, trim off any superfluous fat and skin, and then cut from it some slices about three-quarters of an inch thick, and trim them into nicely-formed fillets. Sprinkle them with pepper and salt, and fry them in hot butter over a brisk fire ; when they are done on both sides add a small piece of glaze previously dissolved. Tuna the fillets over in it, and dish them up in a circle with their own gravy, and with spinach in the centre prepared as follows : Pick and wash about three pounds of spinach, and put it in a saucepan on the fire without any water, to cook for about fifteen minutes. When done, drain it in a colander, squeeze out all the moisture, and pass the spinach through a hair sieve. Return it then to a clean saucepan in which an ounce and a half of butter has been melted, and season with pepper and salt. Stir well, and having added a tablespoonful of good gravy, let the spinach simmer slowly for about twenty minutes, stirring it occasionally with a wooden spoon. When it is of the right consistency, take it off the fire and use at once. Canards Sauvages (Wild Ducks). — Take two wild ducks, and roast them at a fierce fire, more or less underdone according to taste (about a quarter of an hour). Baste them all the time with butter and the juice of a lemon, and serve with the following sauce in a boat : Sauce Orange. — Cut the very thin rind of two oranges — Seville oranges when obtainable — shred it very finely, like carrots for Julienne soup, then parboil it, Melt 56 Little French Dinners. one ounce of butter in a sauce-pan, and amalgamate with it a dessertspoonful of potato flour moistened with a little water. Stir well, and then add the juice of the oranges strained, and some very good clear gravy ; flavour with pepper and salt and the least bit of cayenne ; then add the parboiled strips of rind. Let the sauce boil, and then keep it hot in the bain-marie till wanted. A little lemon juice must be added if the oranges are particularly sweet. Choufleur an Gratiu (Cauliflower with Cheese). — Trim a good-sized cauliflower, soak it in cold water with a lump of salt, and boil it in plenty of boiling salted water for ten to fifteen minutes. Then remove it, cut a slice off the stalk, take away all the green leaves, and lay it carefully on a flat buttered dish previously rubbed with a shallot, and prepare the following sauce : Melt one ounce and a half of butter in a saucepan, add a heaped dessertspoonful of finely sifted flour, mix well, and then add gradually rather less than a tumblerful of milk. Stir till the sauce thickens, add pepper and salt to taste, and two or three tablespoonfuls of grated Parmesan cheese. Mix well, and pour the sauce over the cauliflower, covering the sides with the help of a palette-knife. Sprinkle on the top plenty of pale-brown breadcrumbs, and place the cauliflower in a hot oven till it is a nice brown colour.

Little French dinners