The thorough good cook

I give this dish its Russian name because I cannot invent another designation for it. Chop and fry one onion ; add to it the meat of sliced fillet of veal : fry, season, take it off the fire to cool ; then chop it fine, and add two or three chopped hard-boiled eggs and a pinch of parsley. Thicken the preparation Avith a little reduced sauce, portable soup, or glaze. Roll out a pound and a quarter of light pie-paste; cut out of the fiat, with a cutter an inch and a half in diameter, as many rounds as you Avant. Make your patties, press them all round, and place them on a floured napkin to let the paste rise to the temperature of the kitchen. A few minutes before serving, plunge them in hot lard, and fry a nice brown. Dish on a folded napkin. J^'NTIiEES. 237 65. Omelette, Plain. Break six eggs into a bowl, season tliem with pepper and salt, and beat them with a fork. Put tAvo ounces of butter into an omelette-pan, and as soon as it melts, pour in the eggs. When half set, toss the omelette, and keep stirring it till it is all set. The finishing operation is performed in one of two ways. Practised hands slant the pan downwards from the handle, taking care, however, that the best of the fire is beneath the upper or handle hand; they then roll the omelette downwards till it takes the form of an elongated oval. A more simple plan is to fold over the omelette on both sides to the proper shape. In either case the operation must be performed rapidly. 66. Omelette with Bacon. C*ut into dice some streaky bacon which has been boiled for half an hour, and fry with a bit of butter. When it begins to get crisp, pour into the frying-pan a dozen eggs (previously beaten), stir them well with the bacon, gather up the edges of the omelette, to keep it of a proper thickness, and season with pepper. 67. Omelette with Kidneys. Cut up a couple of kidneys into dice, or into thin slices. Put them into the omelette-pan with butter and some of the kidney fat. When the butter and the fat are melted, and the pieces of kidney are quite hot, pour in the beaten eggs (No. 65) and proceed as in No. 66. 68. Omelette with Pine Herbs. Beat the eggs (see No. 65) with a tablespoonful of chopped parsley, and, if the flavour is admired, with a chopped shallot which has been blanched. A little gravy added to this makes a pleasant change. 69. White Pudding in Skins. -After washing half a pound of rice in warm water, boil it in milk till tender ; then put it into a sieve to drain. In the meantime beat up half a pound of sweet almonds very fine, with rosewater, wash and dry a pound of currants, cut a pound of hog's lard small, beat up six eggs, half a l)ound of sucrar, a nutmeg ofrated, a stick of cinnamon, some mace, and salt. Mix this with the rice, put it into the skins, and boil them. Another ^V<|y^ Take four pounds of beef suet shredded tine, three pounds of grated bread, and two pounds of currants picked and washed ; a quarter of an ounce each of cloves, mace, and cinnamon finely beaten; salt, a pound and a half of sugar, a pint of wine, a quart of cream, some rosewater, and twenty eggs well beaten with half the whites. Mix these well, half fill the skins, boil them a little and prick them, take them up when done, and lay them to dry.