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MENU
- Consommé Duchesse
- Saumon, Sauce Piquante
- Rissolettes de Bœuf
- Salade à la Reine
- Crème Noyau
Duchesse Consommé.
—Boil four tablespoonfuls of rice (ground) in four cups of water for fifteen minutes, adding half a teaspoonful each of salt and sugar. When the rice is soft and just before serving add a quart of warmed milk, bring to a boil, adding lastly a dash of pepper and paprika.
Saumon, Sauce Piquante.
—Take slices of salmon about three-quarters of an inch in thickness and place in a saucepan with hot fish broth mixed with a small quantity of wine. Allow to simmer for fifteen minutes. When cooked remove and wipe free from broth, place on a hot platter and serve with a sauce made as follows: Melt a quantity of butter, flavor to taste with tarragon vinegar, pepper, mustard, fennel and such spices as are liked. Stir over the fire till cooked, move to the side of the stove, thicken with the yolk of an egg and serve.
Rissolettes de Bœuf.
—With four cups of finely minced beef mix one cup of breadcrumbs, adding one boiled onion, a little essence of anchovies, salt, pepper and a raw egg. Make into balls, roll in breadcrumbs and fry slowly. Prepare a gravy by boiling the trimmings of the meat in the water in which the onion was boiled, thicken with flour or cornstarch, add three teaspoonfuls of lemon juice and pour over the rissolettes which should be arranged on a heated platter around a heap of mashed potatoes.