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Consommé à la Napolitaine.

—Place in a saucepan with a lump of butter equal quantities of finely minced carrots, turnips, a head of lettuce and one of endive with a little chervil. Add a quart of the water in which the cauliflower in this dinner was cooked, pepper and salt, and simmer for an hour. Just before serving stir in the beaten yolk of an egg and half a pint of milk.

Cabillaud à la Financière.

—Cook a piece of cod weighing three pounds in salted water for twenty minutes, drain a place on a serving platter covered with the following sauce: Put two glasses of Madeira wine and a small piece of meat glaze in a saucepan with a pint of Spanish sauce and a gill each of essence of mushrooms and truffles. Boil till it coats the spoon.

Pommes de Terre en Rubans.

—Take large, smooth, pared potatoes and cut round and round in spirals about an eighth of an inch thick. Keep covered with a damp napkin till all are cut, place in a frying basket and fry in very hot fat till a light straw color. Sprinkle freely with salt and serve immediately.

Beignets à la Printemps.

—Make a sauce of two ounces of butter, four ounces of flour, a tablespoonful of brandy, a pinch of salt, sufficient water to make a creamy paste. Cook and, removing from the stove, work in the whites of two eggs beaten to a stiff froth. Cut into pieces any fruit desired, dip them in the batter and fry in butter to a light golden brown. Drain well, place in a serving dish, sprinkle well with powdered sugar and serve. If the fruit is not fully ripe, parboil in syrup before using.