Menu Xxxv

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• two tablespoonfuls of minced onion
• three gills of stock
• two pounds of potatoes
• four ounces of finely grated parmesan
• an ounce of butter
• an ounce of flour
• a tablespoonful of marsala
• an ounce of butter melted
• a tablespoonful of cream
• a pint of plain syrup
• a pound of raspberry jam
• a gill of whipped cream
• one large
• half water
• two fillets
• one from either side of the fish
• three little cream cheeses
• two tablespoon- fuls of grated parmesan
• two eggs
• two dozen greengages into a stewpan
• six fillets anchovy
• three eggs
• mustard

Directions

1. (Seftember.")

2. MaoLuereau marine aux olives.

3. Hachis de ttoeuf grating.

4. Compote de reine Claudes frambois^es.

5. Fetits fromages aux anchois.

6. 1. Boil one large or two medium-sized mackerel in a liquid half water and half vinegar ; as soon as done

7. take them out, lay them in a deep earthen- Mackerel ware dish, and pour the liquid over them. olives cold. Let them lie in this all night. For lun- cheon take them out, carefully remove the flesh in two fillets, one from either side of the fish, lay these on a dish over ice, mask over their surfaces with mayonnaise sauce gai^nished with chopped olives, arrange round them a circle of turned olives and cold cooked fillets of cucumber with bunches of iwater- cress, broken aspic jelly also if available, and serve.

8. 2. Mince up a pound and a half of cold roast beef, freeing it from all sinew and skin. Put this aside

9. while you make a sauce as follows : — Put gtatine. ^'^^° ^ stewpan an ounce of butter, melt

10. it, and add two tablespoonfuls of minced onion and the same of mushroom ; fry very gently, and add an ounce of flour ; stir it for three

11. LITTLE CREAM CHEESES WITH ANCHOVY. 117

12. minutes, and moisten with three gills of stock ; boil up, tint a good brown with caramel, simmer for ten minutes, and strain through a perforated strainer into a bowl ; now add a tablespoonful of marsala, and stir in the minced beef. Have ready boiled two pounds of potatoes ; mash these well, pass through a hair sieve, adding two tablespoon- fuls of grated Parmesan, the yolks of two eggs, an ounce of butter melted, and a tablespoonful of cream with seasoning ; out of this form a neat border upon a fireproof china dish, brushing, it over with melted butter. Fill the centre of the border with the mince, set it in the oven to brown, and when ready take it out, garnish with grilled mushrooms, and serve.

13. 3. Make a pint of plain syrup, adding to it half a pound of raspberry jam and the juice of a lemon. Set over the fire, and when the jam has dissolved well turn the whole out upon a Greengages

14. tfl YClSiioCYW

15. hair sieve and pass the syrup through it. gyrup. Now put two dozen greengages into a stewpan, cover them with the syrup, and stew gently till done ; then take them out, put them in a glass compote-dish, pour the syrup over them, let this get cold, and smother with whipped cream.

16. 4. Weigh four ounces of finely grated Parmesan or Gruyere, add to it in a bowl a table- spoonful of made mustard, a dessert-spoon- Little cream r , r ,, , . T^ , . . ^,, , cheeses with ful of the best French vinegar, six fillets anchovy.

17. of anchovy, and the yolks of three eggs ;

18. work the whole through a hair sieve into a bowl,

19. ir8 FIFTY LUNCHES.

20. and add to it a gill of whipped cream. Have ready half a dozen little saucers made like those given for No. I, Menu xxxiv., cold, fill them with the mixture, dust over with Parmesan, and serve.