Pick over selected berries, place in a colander and wash, draining carefully. Press powdered sugar into cordial glasses to shape into a small mould. Remove from glasses onto centers of paper doilies placed on fruit plates. Attractively arrange ten berries around each mound. Berries should be kept cool and not hulled. Natural leaves may be used very effectively on the doily.
Croutons for the Soup (Ten portions)
4 slices bread
2 T-butter (melted)
½ t-salt
Cut stale bread in one-third inch cubes. Brown in the oven. Add melted butter and salt. Mix and reheat the croutons.
Salmon Timbales (Eight portions)
1 C-salmon flaked
¼ C-bread crumbs
1 slightly beaten egg
2/3 C-milk
1 T-lemon juice
1/8 t-paprika
¼ t-salt
Mix ingredients in order named. Fill small buttered moulds or cups one-half full. Set in a pan of hot water, and bake twenty minutes in a moderate oven. Serve with following sauce:
Egg Sauce (Eight portions)
3 T-butter
3 T-flour
1½ C-milk
½ t-salt
¼ t-pepper
1 egg yolk
Melt the butter, stir flour in well, and slowly add the milk. Let it boil about two minutes, stirring constantly. Season, add yolk of egg, and mix well. (The oil from the salmon may be substituted for melted butter as far as it will go.)