What to Have for Dinner

Roast QUAIL. SHERRY'S DRESSED LETTUCE. Froir Sourrte. Foamy Sauce. ‘ALMOND PLOMBIERE. Lapy Frnaers. Satrep Pistacnwio Nourts. Bonzons. Carfé Norr. 232 What to Have for Dinner. CANAPES OF FINNAN HADDIE. Soak finnan haddie in lukewarm water to cover, set on back of range and let stand until fish may be separated easily into flakes; there should be one cup. Fry one-half tablespoon finely chopped onion and two chopped mushroom caps in three tablespoons butter five minutes. Add two tablespoons flour, and pour on gradually, while stirring constantly, two-thirds cup thin cream. As soon as boiling point is reached, add two tablespoons grated cheese, and yolks of two eggs, slightly beaten. Season with salt and cayenne. Cool and pile on circular pieces of toasted bread two inches in diameter. Sprinkle with grated cheese and buttered bread crumbs and bake until crumbs are brown. CONSOMME ROYAL. Serve Consommé (see p. 122, under Christmas Dinners, Menu No. II.) with Royal Custard. ROYAL CUSTARD. 1 egg | + cup milk 2 egg yolks 4 teaspoon salt Few grains cayenne Beat eggs slightly, add milk and seasonings, and strain into a small slightly -buttered pan. Set in pan of hot water, and bake until firm. Cool, remove from mould and cut in small cubes or fancy shapes. (See p. 141, under Easter Dinners, Menu No. I.) “sayjenborg woo1ysnyw a u ve Company and Formal Dinners. 233 LOBSTER JUANITA, DUTCH SAUCE. 2 lb. live lobster 2 eggs 4 cup heavy cream 4 teaspoon salt 3 cup stale bread crumbs Few grains paprika 4 cup Sherry wine Remove meat from lobster and force through a purée strainer. Add cream, bread crumbs, eggs, slightly beaten, salt, paprika and wine. Fill slightly buttered individual tin moulds two-thirds full of mixture. Set in pan of hot water, cover with buttered pan, and bake in a slow oven until firm. Remove from moulds to hot serving dish, and pour around . DUTCH SAUCE. Yolks 2 eggs + cup hot water 2 tablespoons olive oil 4 teaspoon salt 1 tablespoon vinegar Few grains cayenne 1 teaspoon finely chopped parsley Mix egg yolks, olive oil, vinegar, and hot water. Cook over water until mixture thickens, stirring constantly. Add salt, cayenne and parsley. MUSHROOM CROQUETTES. Remove stems from three-fourths pound mushrooms, cover with one and one-half cups cold water and cook until liquor is reduced to two tablespoons; drain and reserve liquor. Peel mushroom caps, break in pieces, sprinkle with one-fourth teaspoon salt and sauté in two tablespoons butter. Add one-fourth cup boiling water, cook one minute, and drain caps from liquor, reserving both. Melt two tablespoons butter, add four tablespoons bread flour and liquor reserved from both stems and caps; there should be two-thirds cup. Then 234 What to Have for Dinner. add two tablespoons heavy cream, one-fourth teaspoon salt, a few grains paprika and sautéd caps. Spread on a plate to cool. Shape one-half the mixture to represent mushroom caps, the remainder to represent mushroom stems. Dip in crumbs, egg, and crumbs, fry in deep fat, and drain on brown paper. Place caps on stems and arrange croquettes on a folded napkin. CHATEAUBRIAND OF BEEF. Order a piece of beef, cut three inches thick, from the centre of the fillet. Trim off fat and skin and flatten with a cleaver or broad bladed knife to two inches in thickness. Sprinkle with salt, brush over with olive oil, and broil over a slow fire eighteen to twenty minutes. A tenderloin steak cut two inches thick, or a tip of the sirloin roast with bones removed and meat trimmed and skewered into circular shape, may be substituted for the fillet. SAUCE ESPAGNOL. |