Miss Parloa's kitchen companion

Sweetbreads, grenadins, and fillets of game or fowl require lardoons about the size of a large match. Fillets of beef and fricandeaux of veal should have lardoons four times as large. Lardoons for small birds should be twice as large as for sweetbreads ; and for grouse, partridge, ptarmigan, etc., about three times as large as for sweetbreads. If these directions be followed carefully, one will find no difficulty in larding. Paupiettes of Fillet of Beef, with Olives. There will be required for this dish one pound and a half of the tenderloin of beef, cut from the thickest part, the materials named in the rule for dark chicken forcemeat, two dozen stuffed olives, a pint and a half of consommé, four table-spoonfuls of butter, one table-spoonful of arrowroot, a tablespoonful of salt, and half a teaspoonful of pepper. Cut the tenderloin in very thin slices. Paupiette of There should be seven slices. Cut each slice in two, lengthwise. Spread these strips on a board, and season them with salt and pepper. Spread a thin layer of the force-meat on each strip of meat ; then roll this up and tie it. Put the butter into a flat stew-pan, and place it on the fire. When it is hot, put in the paupiettes, and cook them until brown on all sides. They must be watched carefully, arid turned often. When they are all browned, pour over them one pint of consomme. Cover closely, and set back where they will simmer for one hour. At the end of this time mix the arrowroot with one gill of cold consomme, and stir it into the gravy in which the paupiettes are cooking. Simmer half an hour longer. Put the olives into a small saucepan with the remaining gill of consomme, and simmer for half an hour. Now take up the paupiettes, cut the strings, and remove them. Arrange the paupiettes in the centre of a dish, and garnish with the olives. Strain the sauce over the meat, and serve. This dish will be sufficient for a party of twelve. Paupiettes of Fillet of Beef, with Mushrooms. Prepare and cook the meat as for paupiettes with olives. Add one pound of fresh mushrooms ten minutes before serving. If the mushrooms be large, cut them. If it be inconvenient to obtain fresh mushrooms, use the canned ; but in that case cook them five minutes. * Beefsteak, with Fried Spanish Onions. For this dish there will be required a steak cut an inch thick, and weighing about two pounds and a half, three table-spoonfuls of butter, one teaspoonful and a half of salt, one-fifth of a teaspoonful of pepper (unless there be objection to the use of any whatever), one tablespoonful of flour, two good-sized Spanish onions, and some fat, for the purpose of frying. Put a kettle of fat on to heat. Pare the onions, and slice them as thin as possible. Place them in a frying-basket, ready for cooking. Dredge the steak with the pepper, one teaspoonful of the salt, and all the flour ; then broil it over a clear fire for ten minutes, turning constantly. During the first four minutes keep the steak as near the coals as possible, but for the remaining time hold the broiler at a little distance from the coals. By this mode of broiling, the steak will be left juicy and will be cooked evenly, being nearly as rare just below the surface as in the centre.