What to Have for Dinner

Wipe, clean and disjoint fowl; wipe veal, remove from bone and cut in small pieces. Put meat, bone and water in kettle, heat slowly to boiling point, skim and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thickening with remaining butter and flour cooked together, and just before serving, add cream and egg yolk. Garnish with Chicken Custard cut in dice. CHICKEN CUSTARD. 4 cup chicken stock 4 teaspoon celery salt 1 egg, slightly beaten 4 teaspoon paprika Salt 4 cup finely chopped cooked Pepper chicken ' Few drops Anchovy essence Force the finely chopped chicken through a purée Company and Formal Dinners. 179 sieve, and add the stock, egg and seasonings. Turn mixture into a shallow pan to the depth of one-fourth inch, Bake in a pan of hot water until firm, cool, remove from mould, and cut in one-fourth inch cubes. | DINNER ROLLS. (See p. 116, under Christmas Dinners, Menu No. I.) BROILED ROE. Wipe roe, sprinkle with salt and pepper and dip in melted butter. Place on a well-greased broiler, and broil over a clear fire, five minutes on each side. Remove to a bed of watercress and spread with Maitre d’Hétel Butter. (See p. 19, under Family Dinners, Menu No. IV.) CUCUMBER BASKETS WITH SAUCE TARTARE. Select three long cucumbers of regular shape. Cut slice from both stem and blossom ends, pare and cut in halves crosswise. Cut two pieces from each section, leaving remaining pieces in shape of baskets with handles. Then scoop out pulp carefully. Arrange baskets on lettuce leaves and fill with Sauce Tartare. (See p. 17, under Family Dinners, Menu No. IV.) OYSTER CORKS. } lb. lean raw veal 14 tablespoons melted but- 4 cup oysters ter 4 cup bread crumbs 4 teaspoon salt 1 egg | 4 teaspoon pepper Few grains cayenne Finely chop veal and pound in a mortar, and add 180 What to Have for Dinner. oysters finely chopped; then add bread crumbs, egg slightly beaten, butter, and seasonings. Mix ingredients to form a smooth paste and shape in balls one inch in diameter, then using a slight pressure of the hand roll balls into forms resembling corks. Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Serve with Velouté Sauce. VELOUT# SAUCE. 24 tablespoons butter 14 cups white stock 3 tablespoons flour 4 teaspoon salt Few grains pepper Melt butter, add flour mixed with seasonings, and stir until thoroughly blended. Pour on, gradually, the white stock, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. FILLET OF BEEF A LA JARDINIERE. Wipe a three-pound fillet, trim and remove fat. Put one-half pound butter in a hot iron frying pan and, when melted, add fillet and turn frequently until the entire surface is seared and well browned; then turn occasionally until meat is done, the time required being about thirty minutes. Remove to hot serving dish and garnish with two cups potato balls, one cup, each, French peas, glazed carrots and one-half cup seedless raisins cooked in boiling water until plump and soft. Serve with Brown Walnut Sauce. BROWN WALNUT SAUCE. Pour off one-fourth cup fat from frying pan, add five tablespoons flour, and stir until well browned, then Company and Formal Dinners. 181 pour on gradually, while stirring constantly, one and one-fourth cups brown stock. When boiling point is reached, add the following nut mixture: Break two ounces English walnut meats in quarters and sauté in butter, using just enough to prevent nut meats from burning. Mix three-fourths tablespoon chutney, one and one-half tablespoons chopped pickles, two-thirds tablespoon Worcestershire Sauce, one-fourth teaspoon salt and a few grains cayenne. Pour over nuts and heat thoroughly. POTATO BALLS.