With a Saucepan over the Sea over them of milk, yolk of egg, parsley, and the juice of a lemon.✪ Dolmas QUEEN'S TIDBITS. (France.) Make a good puff paste, roll it very thin, cut into circles and put two together with a filling as for chicken croquettes, and bake in a hot oven. Sweet- breads or mushrooms, mixed with sto✪ Queen's Tidbitsck, may be used instead of chicken. These are dainty morsels, but very rich fare. MACEDOINE IN ASPIC. (Normandy.) Make i quart of good aspic jelly, and while yet liquid, line a fancy mould with a part of it. Fill the centre with a pretty arrangement of equal parts of cooked and sliced sweetbreads, tongue, liver, mushrooms, truffles, and sausage. Serve cold, turned out on a dish, with mayonnaise dressing. The more meats used, the better. BRAISED QUAILS. (Maison d'or, Paris.) Pick, clean, and split 6 quails. Roast them for 4 minutes, then put th6m in a casserole with i carrot, and i onion, sliced, i ounce of butter, parsley, thyme, a bayleaf, and 3 sliced green peppers, freed from seeds. Stir for 5 minutes, then add, over the fire, i pint of tomato sauce, ^ 83 With a Saucepan over the Sea glass of sherry, and 3 tablespoonfuls of mushroom ketchup or sauce. Cover and cook for 10 min- utes more in the oven, then serve in the casserole. KIDNEY STEW. (Baden-Baden.) Soak, parboil, and slice a fine calf's kidney. Fry it in 2 ounces' of butter or dripping, adding salt, pepper, and 2 tablespoonfuls each of chopped truffles and mushrooms, and i tablespoonful of sherry, also parsley. Cook for 10 minutes more, serve with a border of fritters made according to recipe given elsewhere. LAMB CHOPS. (Monte Carlo.) Trim 8 thinly cut chops from the leg, add some parsley, mace, a piece of butter, and sufficient milk to cover and simmer, in a closed pan, for i hour. Drain the chops, dip each in bread-crumbs and yolk of egg, and fry in butter. Thicken the milk with flour and butter, yolk of an egg, and flavor- ing of lemon juice, pepper, and salt, strain it over the chops, which can be arranged in a circle round green peas or fresh beans. MUTTON CUTLETS. (Prague.) Cut up a neck of mutton, and boil the cutlets in sufficient stock to cover, with an onion, a car- 84 With a Saucepan over the Sea rot, and some herbs for ^ hour. Drain them, make a sauce of i spoonful each of flour and butter, I cup of boiling milk, salt, pepper, ^ cup of grated horseradish, the juice of ^ a lemon, and yolk of i egg. Pour this around the chops, dust them with some bread-crumbs, and brown in a hot oven. Serve with spinach or potatoes. VEAL CUTLETS. (Vienna.) Slice, pare, and flatten 2 pounds of veal, add salt, pepper, and dip them in egg and bread- crumbs. Fry them in bacon fat, and arrange on a dish with ^ a teaspoonful of capers on each, and a garnish of anchovies, sliced lemon, and parsley. Serve with potato salad. SAUER-BRATEN. (Germany.) Steep a good-sized piece of beef in vinegar for 2 days. Drain it, lard it with bacon, dust it with mixed spices ground fine, salt, and pepper, and brown it in melted butter* or dripping. Add then 2 carrots, and 2 onions sliced, a bayleaf, parsley, thyme, and sweet marjoram, also the rind of a lemon, and i pint of boiling water. Simmer, covered, for 3 hours. Take out the meat, skim 3S With a Saucepan over the Sea the gravy, add vinegar to taste, thicken it with a little flour, then strain, and pour over the meat Serve with sauer-kraut. SPANISH OLIO. (OUa Podrida.) ✪ Braised Quails

AI-modernized reading of the original text

With a Saucepan over the Sea over them of milk, yolk of egg, parsley, and the juice of a lemon. QUEEN'S TIDBITS. (France.) Make a good puff paste, roll it very thin, cut into circles and put two together with a filling as for chicken croquettes, and bake in a hot oven. Sweetbreads or mushrooms, mixed with stock, may be used instead of chicken. These are dainty morsels, but very rich fare. MACEDOINE IN ASPIC. (Normandy.) Make i quart of good aspic jelly, and while yet liquid, line a fancy mould with a part of it. Fill the centre with a pretty arrangement of equal parts of cooked and sliced sweetbreads, tongue, liver, mushrooms, truffles, and sausage. Serve cold, turned out on a dish, with mayonnaise dressing. The more meats used, the better. BRAISED QUAILS. (Maison d'or, Paris.) Pick, clean, and split 6 quails. Roast them for 4 minutes, then put them in a casserole with i carrot, and i onion, sliced, i ounce of butter, parsley, thyme, a bayleaf, and 3 sliced green peppers, freed from seeds. Stir for 5 minutes, then add, over the fire, i pint of tomato sauce, ^ With a Saucepan over the Sea glass of sherry, and 3 tablespoonfuls of mushroom ketchup or sauce. Cover and cook for 10 minutes more in the oven, then serve in the casserole. KIDNEY STEW. (Baden-Baden.) Soak, parboil, and slice a fine calf's kidney. Fry it in 2 ounces' of butter or dripping, adding salt, pepper, and 2 tablespoonfuls each of chopped truffles and mushrooms, and i tablespoonful of sherry, also parsley. Cook for 10 minutes more, serve with a border of fritters made according to recipe given elsewhere. LAMB CHOPS. (Monte Carlo.) Trim 8 thinly cut chops from the leg, add some parsley, mace, a piece of butter, and sufficient milk to cover and simmer, in a closed pan, for i hour. Drain the chops, dip each in bread-crumbs and yolk of egg, and fry in butter. Thicken the milk with flour and butter, yolk of an egg, and flavoring of lemon juice, pepper, and salt, strain it over the chops, which can be arranged in a circle round green peas or fresh beans. MUTTON CUTLETS. (Prague.) Cut up a neck of mutton, and boil the cutlets in sufficient stock to cover, with an onion, a car- With a Saucepan over the Sea rot, and some herbs for ^ hour. Drain them, make a sauce of i spoonful each of flour and butter, I cup of boiling milk, salt, pepper, ^ cup of grated horseradish, the juice of ^ a lemon, and yolk of i egg. Pour this around the chops, dust them with some bread-crumbs, and brown in a hot oven. Serve with spinach or potatoes. VEAL CUTLETS. (Vienna.) Slice, pare, and flatten 2 pounds of veal, add salt, pepper, and dip them in egg and breadcrumbs. Fry them in bacon fat, and arrange on a dish with ^ a teaspoonful of capers on each, and a garnish of anchovies, sliced lemon, and parsley. Serve with potato salad. SAUER-BRATEN. (Germany.) Steep a good-sized piece of beef in vinegar for 2 days. Drain it, lard it with bacon, dust it with mixed spices ground fine, salt, and pepper, and brown it in melted butter or dripping. Add then 2 carrots, and 2 onions sliced, a bayleaf, parsley, thyme, and sweet marjoram, also the rind of a lemon, and i pint of boiling water. Simmer, covered, for 3 hours. Take out the meat, skim 3S With a Saucepan over the Sea the gravy, add vinegar to taste, thicken it with a little flour, then strain, and pour over the meat Serve with sauer-kraut. SPANISH OLIO. (OUa Podrida.)

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Veal CutletsCaspaChODolmasQueen's TidbitsBraised QuailsMutton CutletsKidney StewLamb ChopsSauer-BratenSpanish Olio (Olla Podrida)

With a saucepan over the sea