The following recipe was given me by a chef:
“Put into the saucepan a tablespoonful of butter, add a clove of garlic, a thin slice of onion, stir until slightly brown and add a tablespoonful of flour. Mix carefully, add a quarter of a teaspoonful of beef extract dissolved in half a cup of water and the same quantity of cream. Bring to boiling point, add a tablespoonful of chopped carrot, a bay leaf, and a blade of mace. Stand the mixture on the back part of the stove where it will scarcely boil, for ten minutes. Strain and add half a pound of ostreatus. Cover and cook for ten minutes. Serve on toast.”
Mrs. S.T. Rorer.
TO COOK PUFF-BALLS.
To Fry.—Remove the thin outer rind, slice, dip in egg and bread crumbs, and fry as egg-plant; serve without tomato sauce.
To Stew.—Cut in dice-shaped pieces, stew for fifteen minutes in a little water, pour off the water, dust with a little flour, add a small quantity of milk or cream, butter, pepper and salt and a little parsley. Stew slowly for five minutes. Serve. These also may be served in pâtés. When these are broken open they should be perfectly white inside; any stains or yellow part should be removed, otherwise they will be bitter.
McIlvaine.
Salads.—Cut into strips, mingle with mustard and cress, or with blanched dandelions, scallions and hard-boiled egg, and dress as ordinarily for a salad. Or, amalgamate with potato salad a l'Allemande.
Hay.