Little French dinners

hot, and repeat the operation till all are done. Petits Pois à la Paysanne (Peas a la Paysanne). — Take some bottled green peas or fresh ones when procurable, put them in a saucepan on the fire with plenty of butter, stirring them frequently. Take one or two thin rashers of streaky bacon, cut these in very small dice, the same size as the peas, and toss them in fresh butter in a small saucepan on the fire. When they are well fried, mix them with the peas and let the two finish cooking together, seasoning according to taste with pepper and salt. Gâteau de Noisettes (Nut Cake). — Put into a basin the yolks of six eggs and a quarter of a pound of caster sugar, beat these well together for fifteen minutes, then add, gradually , the following ingredients, all of which must be previously ground : quarter of a pound of Barcelona nuts, one ounce of almonds, two cloves, and five beans of whole coffee. Beat all thoroughly together for another fifteen minutes ; then whip the whites of the eggs to a very stiff froth and Little French Dinners, 13 add them to the mixture. Bake in a buttered mould in a moderate oven for about forty minutes. Serve the cake either hot or cold with the following sauce : — Sauce Sabayon. — Mix thoroughly together in a basin the yolks of five eggs, one whole egg, five ounces of caster sugar, a teaspoonful of potato flour, the juice of two lemons, and three-quarters of a pint of Madeira or Hock. Strain into a saucepan and beat up with a whisk over the fire, till the mixture thickens and is quite frothy. MENU,— V, POTAGE CRÉCY A LA MODERNS. FILETS DE BARBUE À LA ZAVIG. ESCALOPES DE BŒUF ROSSINI. POMMES ANNA. TOMATES À LA VICTORIA. Riz À LA CANNELLE. COMPOTE D'ABRICOTS. Potage Crécy à la Moderne (Carrot Soup). — Put one ounce and a half of butter in a stewpan and when melted, add six medium sized carrots cut in slices with pepper and salt to taste. Fry these for about five minutes, then add two or three small onions sliced, and continue to fry both vegetables for five minutes longer. Then add three pints of water in which a teaspoonful of good extract of meat has been dissolved, a small bay leaf, a piece of celery, parsley, thyme, and three medium sized potatoes. Let these all simmer until the carrots are quite soft, then pass the whole through a hair sieve. Stir well together, return to the saucepan, let the whole boil up once more, and then serve with fried croutons of bread, to be handed on a separate plate. 14 Little French Dinners. Filets de Barbue a la Zavir (Fillets of Brill with Watercress Sauce). — Cut the flesh from a moderate sized brill into fillets like fillets of soles, nearly as possible of a size. Trim them neatly and lay them in a buttered tin ; sprinkle them with pepper and salt, put a sheet of buttered paper over them and put them aside. Then take a bunch of watercress, remove the stalks, and put the leaves into a saucepan with about a pint of milk, a pinch of salt, and a tiny piece of soda. Let it boil tip two or three times, and when the watercress is quite tender, drain and press out all the moisture, chop it up, mix with it one ounce of butter, and pass it through a hair sieve. Afterwards, chop the stalks, pound them in a mortar, pass them also through the sieve, and add the juice to the watercress butter on a plate.