Little French dinners

Dish up the pieces of eel, pour the sauce all over them and garnish with the onions and mushrooms. Petites Timbales a la Milanaise (Little Timbales a la Milanaise). — Boil a cupful of rice in salted water — it should be rather overboiled than not — strain it well, then stir into it a piece of butter melted, the size of an egg, and a good handful or more of grated Parmesan cheese ; lastly, work in one or two eggs. Work the mixture well and fill with it a number of dariole moulds well-buttered. Put them in the oven for half an hour or till the outside of them has become a rich golden colour, which can be ascertained by turning one out. When they are sufficiently baked, turn them all out, proceed to remove with the handle of a teaspoon all the inside from each timbale, taking care not to injure the outside. Keep the moulds warm till they are wanted. Meanwhile take one part of breast of 70 Little French Dinners. roast fowl, free from skin, one part of foie-gras, and one part of tongue ; chop these all up coarsely, and put them in a saucepan with a few spoonfuls of brown sauce, and let the whole get warm over a very slow fire. At the time of serving, having taken out the timbales very carefully from the moulds, fill them with the mince, and put a button mushroom on the top of each. Aloyau a la Broche (Roast Sirloin of Beef). — Trim the joint neatly, cover it with a buttered paper, and roast it at a clear brisk fire, basting it frequently. When nearly done, remove the paper, sprinkle the joint well with salt, and place it nearer the fire to let it get a good colour. Serve with the gravy thoroughly freed from fat. Hand round also plainly boiled potatoes, any green vegetable that is liked, and horseradish sauce in a boat, prepared as follows : Sauce Raifort (Horseradish Sauce). — Grate finely a small root of horseradish and well mix with it, off the fire, a gill of cream slightly whisked, a pinch of sugar, a little salt, and a tablespoonful of white wine vinegar. Stir till the sauce is quite smooth, and serve cold. Souffle an Citron (Lemon Souffle). — Put into a basin four yolks of eggs, and for every yolk allow one ounce of caster sugar ; add the grated rind of a lemon and a half and stir the mixture well with a wooden spoon for twenty minutes till it is quite thick. Then add by degrees a tablespoonful of lemon juice, and at the last mix in very lightly and quickly the whites of six eggs which have been beaten to a stiff froth. Pour the whole in a pie dish, and bake immediately in a moderate oven for about twenty-five minutes. The surface should be a golden brown colour. Put a frill round the pie dish and serve it inside a silver dish as quickly as possible. Little French Dinners. 71 MENU-XXV, POTAGE DODDS. FILETS DE MERLANS A LA CHERBOURG. NOISETTES DE MOUTON A LA ROUMAINE. CHOU DE MER A LA MILANAISE. GATEAU DBS TROIS FRERES.