What to Have for Dinner

Finely chop the breast of an uncooked chicken, pound in a mortar, then rub through a sieve. Add, gradually, the whites of two eggs, and work until smooth. Season highly with salt and paprika; and add heavy cream until of right consistency, which can only be determined by cooking a small ball in boiling salted water. When mix- | | | | | | ssoneg opINIL, ‘speosqisamg peplnow g g Company and Formal Dinners. 199 ture will not keep in shape, more white of egg is needed. If too stiff add more cream. ‘ TRUFFLE SAUCE. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually, while stirring constantly, three-fourths cup, each, cream and chicken stock. Season with salt and paprika and add two tablespoons chopped truffles. SAUTÉED FILLETS OF BEEF, RAISIN SAUCE. Cut beef tenderloin in slices one-inch thick and shape in circular pieces. Sauté six minutes in a hot, slightly buttered frying pan, turning every twenty seconds for the first minute, that surface may be well seared, thus preventing escape of juices. After the first minute, turn occasionally. When half done, sprinkle with salt. . Remove to hot serving dish, spread with soft butter, and pour over RAISIN SAUCE. Soak one-half cup seeded raisins in boiling water to cover, twenty minutes. Drain, cut in halves, add three tablespoons Sherry wine, cover and let stand two hours. PARISIAN POTATOES. Wash and pare large potatoes and shape into balls, using a French vegetable cutter; there should be three cups. Plunge into cold water, let stand ten minutes - and drain. Melt one-fourth cup butter in a small dripping pan, add potatoes and sprinkle with salt. Place in oven, and cook until potatoes are soft; the time required being about twenty minutes. 200 What to Have for Dinner. PEAS A LA FRANCAISE. Cook three tablespoons butter with one slice bacon eight minutes; remove bacon and add two cups fresh peas and eight small onions. Cook until vegetables are soft, adding a small quantity of boiling water to prevent burning. Add one-fourth cup cream, yolk one egg, and one head lettuce, cut in quarters. Season with salt and pepper. BROILED QUAIL. Singe, wipe, and with a sharp pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Wipe thoroughly, sprinkle with salt, brush over with olive oil, and broil over a clear fire, ten to twelve minutes, watching carefully and turning so that all parts may be equally browned. Remove quail to canapés of bread spread with Maitre d’Hétel Butter, then browned in oven. Garnish with slices of lemon and watercress. FRUIT AND NUT SALAD. Skin and remove seeds from Malaga grapes and cut in halves lengthwise; there should be one-half cup. Mix with one-half cup shredded fresh pineapple, one-half cup apple, pared and cut in small pieces and threefourths cup Brazil nuts, skinned and cut in pieces. Add one-half tablespoon lemon juice and moisten with Cream Mayonnaise. Arrange in nests of lettuce leaves and garnish with Cream Mayonnaise forced through a pastry bag and tube. Company and Formal Dinners. 201 CREAM MAYONNAISE DRESSING. 4 teaspoon mustard # cup olive oil 4 teaspoon salt § tablespoon lemon juice Few grains cayenne 2 tablespoon vinegar Yolks 2 eggs $ cup cream Mix mustard, salt and cayenne. Add yolks of eggs and stir until thoroughly mixed. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens dilute with vinegar, when oil may be added more rapidly. Add the lemon juice when nearly finished. Set in a cold place to chill and, when ready to use, add the cream beaten until stiff. . CUSTARD SOUFFLE. (See p. 161, under Warm Weather Dinners, Menu No. III.) TUTTI FRUITTI ICE.