Little French dinners

Serve as it is inside another dish. Little French Dinners. 57 MENU,— XX, POTAGE QUEUE DE BOEUP CABILLAUD; SAUCE CELADON. ESCALOPES DE VEAU A L'ANGLAISE. CAILLES EOTIES ; SALADE. GATEAU A LA TAKTABIE. Potage Queue de Boeuf (Ox-tail Soup). — Take two small ox-tails, divide them at the joints, cutting the larger portions into pieces about an inch in length, and let them all soak for some time in lukewarm water. Put a small piece of butter at the bottom of a stewpan, add the pieces of ox-tail, and when they have commenced to brown add three pints of boiling water with a teaspoonful and a half of salt. Bring to the boil, skim it carefully, and then add a little cold water at intervals to assist the scum to rise. Afterwards add three onions, three carrots, one turnip, a head of celery (if obtainable), parsley, thyme, a bay-leaf, whole pepper, three or four cloves, and a rasher of lean bacon. Let the whole simmer gently for about three hours and a half. The meat from the ox- tails must be perfectly tender, and come off easily from the bones. Then drain the ox-tails on a sieve, trim each piece neatly, and put them in the soup-tureen. Strain the soup through a napkin, remove all fat, add more salt and pepper if necessary, return to the saucepan, bring to the boil, and pour it into the tureen on the pieces of ox-tail. \ Cabillaud ; Sauce Celadon (Cod with Celadon Sauce). — Take a piece of codfish, weighing about three pounds, tie it up with string, and cook it gently in plenty of boiling salted water. When done — it will take about twenty minutes — drain it thoroughly put it on a dish 58 Little French Dinners. on a folded napkin and garnish with parsley, and serve with the following sauce in a boat : Take some parsley, chives, tarragon, and two or three leaves of spinach. Pound all these in a mortar, and squeeze the juice through muslin. Then put the yolks of two eggs into a basin, with salt and pepper to taste, and half a teaspoonful of flour of mustard ; mix all well together, and add, drop by drop, some good salad oil. When the mixture begins to get very thick, add the oil by teaspoonfuls, stirring the sauce quickly the whole time, and when the required quantity of sauce has been made, add gradually about a tablespoonful of French vinegar, the quantity varying according to taste. Then mix in a tablespoonful of thick cream, and lastly, the green juice, adding just enough to give the sauce a light gi-een colour. Keep in a cool place until the time of serving. Escalopes de Veau a L'Anglaise (Collops of Veal a 1'Anglaise). — Cut from a piece of fillet of veal a number of slices about half an inch thick ; from these cut out the escalopes by means of a round cutter, two inches and a half in diameter, and a sharp knife. Dip them one by one in a beaten-up egg, then pass them in breadcrumbs, with which pepper and salt, together with a little powdered thyme and veiy finely minced parsley have been mixed. Let them rest for five or ten minutes covered up with a cloth, then arrange them in the frying basket and fry them in hot lard till they have taken a light brown colour. Dish them in a circle on a bed of spinach alternately with slices of streaky bacon cut to the shape of the escalopes and also fried. G-amish the dish with lemon cut in quarters and hand round pommes de terre sautees if desired.