Second Supplement to The Table.

CONTENTS.

PAGE

A Word of Explanation 437

Table Etiquette 437-438

Eggs 439-448

Fish 448-463

Vegetables 463-466

Bread 466-468

Beef 468-470

Lamb 470-472

Veal 472

Soups and Stocks 472-473

Poultry 473-475

Game 475-479

Sauces 479

Desserts 479-501

Index 503-505

SECOND SUPPLEMENT TO THE TABLE.

A WORD OF EXPLANATION.

A word or two in regard to the uses for which this work has been especially designed might not be amiss. It has been the aim of the author to reach the private family rather than the hotel or restaurant. Each recipe as given is intended to be amply sufficient for six (6) persons. A larger or smaller number can easily be provided for, simply by increasing or diminishing, proportionately, the different ingredients. For instance: In providing for three persons, take one-half the quantity that is necessary for six persons; for nine persons, increase the quantity one-half; and for twelve, double the quantity, and so on.

A “Pinch of Salt” represents 205 grains, or a tablespoonful.

“Half a Pinch of Pepper” represents 38 grains, or a teaspoonful.

A “third of a Pinch of Nutmeg” represents 13 grains, or half a teaspoonful.

TABLE ETIQUETTE.

When a dinner is given to near relatives, or very old acquaintances, table etiquette is not so rigorously observed as when a distinguished or specially invited guest, or guests, are entertained.

At every dinner given to invited guests the host presides. His place is at the head of the table. As every long table has two ends, the head is usually distinguished as the end nearest the window side, or opposite the main entrance to the dining-room.

The principal guest occupies the seat to the right of the host.

Should it be a dinner given to gentlemen only, those standing highest in “society” should be placed nearest the host or the guest.

When ladies are participating, they should be so placed as to be seated between two gentlemen, and vice versa; but never so that a gentleman is seated next his wife.

If a host invites a married couple, the gentleman sits to the right and the lady to the left of the host.

If the host be married, the hostess occupies the seat next to the invited guest.

On the arrival of the guests, the ladies and gentlemen should be shown to different rooms, where they may remove their “wraps.” They are then shown to the parlor, where they are received by the host and hostess. The interval, until dinner is announced, is spent in introductions and social intercourse.

When dinner is announced, the host introduces the gentlemen to the ladies whom they are to escort and entertain during dinner.

The host, with the lady of the principal guest, now leads to the dining-room, followed by the hostess and guests.

When dinner is over the host leads again for the parlors. The ladies may then be served with tea, and the gentlemen retire for an interval to the smoking-room, where cigars should be served.

Be attentive to ladies who are seated near you. Even when servants are present, obligingly pass anything that may be desired by others.

After each course is finished, lay knife and fork on your plate parallel to each other. The knife on the right, the fork on the left side.

Should, unfortunately, any mistakes or accidents occur, let them pass without any undue observation. Do not, by any motion or look, increase the unpleasantness of the situation.

While a course is being served, do not show too much haste; however, it is entirely unnecessary to wait until all have been served. This does not apply to the first course. Should the first course consist of oysters or soup, wait until all have been served. Commence then, as soon as the host does.

Table etiquette does not, necessarily, compel you to accept every course or dish. But it is a serious breach of etiquette to examine a dish and then refuse it.

Everything that can be cut without the knife should be cut with the fork. For instance: fish, sweet-breads, bouchées, or vegetables.

Be careful to make no noise with the knives, forks, or dishes. Avoid the smacking of lips while eating or drinking.

Should anything objectionable be found on your plate, quietly ignore it. Any demonstration in this direction might seriously mar the beauty of the dinner.

Unfold the napkin on your lap; never put it around the neck, nor tuck it under your collar.

EGGS.

1395. Eggs Molet.

—Take six fresh eggs, drop them all at the same time with a skimmer or a spoon into boiling water, and let boil for five minutes and a half, but no longer; lift them up, and immediately drop them into cold water for two minutes, then take them up carefully; peel them—seeing that the white is intact—then keep them in a little warm consommé or water. Have a quart of hot purée of chestnuts (No. 131), place it in the pastry-bag (No. 1079), in which you previously slide down a fancy tube (No. 3), then nicely decorate the border of a silver dish, large enough to hold the six eggs, also a little at the bottom to lay the eggs over. Place the dish in the hot oven for two minutes, then pour in the centre of the dish a gill of demi-glace sauce (No. 185); gently lay the eggs in the centre of the dish, and serve.

The above eggs can be served in various ways—with chicory garnishing, spinach, sorrel, Spanish sauce, plain, etc.

1396. Eggs à la W. B. Kendall.

—Have six medium-sized, thoroughly ripe, red and sound tomatoes, wash and dry them; cut away a piece an inch in diameter at the bottom of the tomatoes, including the stems; remove the seed with a vegetable scoop. Lightly butter a little sautoire, then gently lay the tomatoes in the pan, the cut part upward, mix one tablespoonful of salt with a teaspoonful of pepper, and with it equally season the inside of the tomatoes; sprinkle their surface with a little clarified butter, then place in a very hot oven for three minutes. Remove them from the oven, place the sautoire on a table, then crack one fresh egg into each tomato, place them in the oven again for two minutes, remove them. Arrange six fried bread croûtons on a hot dish, then with cake-turner take the tomatoes one by one and lay them over each croûton. Chop up very fine one sound peeled shallot, one green pepper, and a half a clove of sound garlic, place these in a sautoire with a tablespoonful of clarified butter, range the pan on the corner of the hot stove, and slowly simmer for four minutes, then add a gill of tomato sauce (No. 205), and one drop of tabasco sauce; cook for three minutes. Strain the same through a sieve into a hot bowl, sharply pressing the peppers with a wooden spoon. Pour the sauce now around the tomatoes, but not on top of them, and send to the table.

1397. Eggs à la Villeroi.

—Take three fresh, hard boiled eggs, cut each one into half, lengthwise, remove the yolks, and chop up the latter very fine, leaving the whites on a plate for further action. Chop up very fine one medium-sized sound truffle, one ounce of cooked smoked beef tongue—the red part by preference. Place these in a sautoire with a tablespoonful of Madeira wine, reduce on the hot range until almost dry, then add the chopped-up yolks, and a tablespoonful of poulette sauce (No. 598). Season with a tablespoonful of salt and a teaspoonful of pepper, mix all well together. Then stuff the six half egg whites with the preparation evenly divided, and giving them an oval shape. Have a gill of poulette sauce (No. 598), then with a fork steep each egg in it, so as to completely cover them with the sauce. Place them on a dish and let cool off. Beat up an egg in a bowl with two tablespoonfuls cold milk, gently roll the eggs in it, then roll them in fresh bread-crumbs. Fry them in very hot fat for five minutes. Take them up with a skimmer, dress on a hot dish with a folded napkin, and serve with a gill of cream sauce (No. 181) in a bowl separate.

1398. Eggs à la Buckley.

—Take six hard boiled eggs, cut them in halves crosswise, take out the yolks, place them in a bowl, then with a spoon mash them with an ounce of good butter, season with a teaspoonful of salt and half a teaspoonful of pepper, add a teaspoonful of freshly chopped chives, and a teaspoonful of chopped parsley, one tablespoonful of cold milk, and two tablespoonfuls of very fresh bread-crumbs. Mix the whole well together with a spoon, then with the preparation fill the hollow space of the twelve half eggs just even up to the surface. Close them together so as to give them their original shape. Then carefully press a skewer through one egg, right in the centre lengthwise, then another, so as to have two on each skewer, repeat the same with the other four. Lay them in a sautoire with a gill of white broth (No. 99). Cover the sautoire with either a copper or tin cover, and place in the oven for five minutes. Remove them; have a hot dish ready with three canapés, as for No. 832. Arrange the skewers over each canapé, and serve with the following sauce.

Cut into small dice-shaped pieces four mushrooms, one good-sized sound truffle, and one ounce of cooked chicken breast; place these in a sautoire with half a wine-glass of white wine. Reduce it on the range for three minutes, or until almost dry, then add a gill of poulette sauce (No. 598). Continually stir until very hot, but do not allow it to boil. Now pour the sauce around the eggs on the canapés, but not over them, then serve.

1399. Eggs à la Jay Gould.

—Prepare in a sautoire two ounces of good butter, half a gill of Allemande sauce (No. 210), three tablespoonfuls of grated Parmesan cheese and one tablespoonful of white broth (No. 99). Place on the hot range and stir until the cheese is thoroughly dissolved, then place the pan on the corner of the range to keep warm. Take six hard boiled shelled eggs. Cut each one into four even slices crosswise, season with a tablespoonful of salt and a teaspoonful of pepper equally divided. Lightly butter a silver dish. Arrange a very thin layer of the above garnishing over it. Take the sliced eggs and lay one slice on the dish, then a very small thin slice of Swiss cheese—then again a slice of egg and a slice of cheese—always keeping them one overlapping another, both eggs and cheese; continue the same with the rest, giving a crown shape around the dish.

Pour half a gill of hot tomato sauce (No. 205) on top of both eggs and cheese, equally divided. Now pour the balance of the garnishing over all, also equally divided; lightly sprinkle the top with a very little clarified butter, and then place in a brisk oven for eight minutes, so that it should get a good brown color. Remove from out the oven and immediately send to the table.

1400. Eggs à la W. M. Evarts.

—Have six hard boiled shelled eggs, carefully cut away the third part of each egg on the surface. Remove the yolks without breaking the whites, leave the whites on a plate until further action; thoroughly mash the yolks in a bowl with a spoon; add a teaspoonful of grated Parmesan cheese, a tablespoonful of Allemande sauce (No. 210), half a teaspoonful of anchovy sauce. Season with one tablespoonful of salt and half a teaspoonful of pepper. Knead all well together, then fill the inside of the eggs with the preparation, and giving them an oval shape a quarter of an inch over the surface. Cut three of the six pieces into small strips lengthwise a quarter of an inch thick, gently lay one strip over each egg crosswise—right in the centre, so that, when completed, they will represent small fancy baskets. Neatly decorate their surface with a little cooked jardinière; arranged in this way they will represent perfect baskets of abundance. Arrange a small layer of the preparation for each egg on a silver dish just wide enough to hold each one firmly. Place the eggs now on top of each layer, pour a gill of Colbert sauce (No. 190) around the dish, but none over the eggs. Cover them with a piece of well-buttered paper, then place in the oven—rather moderate—for two minutes. Take from out the oven and immediately send to the table.

1401. Eggs Stuffed à la Higgins.

—Prepare in a sautoire one ounce of good butter, two tablespoonfuls of grated Parmesan cheese, and a tablespoonful of grated Swiss cheese, place the sautoire on the corner of the range, slowly stir with the spatula until dissolved and well mixed. Cut one ounce of smoked beef tongue into very thin julienne shaped pieces, one good sized sound truffle, and four mushrooms cut the same way. Add now half a wine glass of white wine (but not sweet) to the cheese, mix the wine and cheese well together, then add the tongue, truffle, and mushrooms.

Cut six hard shelled boiled eggs in halves lengthwise, remove the yolks without breaking the whites; mash the yolks and place in the pan with the rest of the preparation, mix the whole well together for three minutes while cooking.

Stuff the twelve half whites with the preparation—up to the level; then close them, so as to represent six original eggs. Have a silver dish, lightly buttered, ready, then arrange the balance of the stuffing right in the centre of the dish, giving a pyramid shape; place the eggs at the base of the pyramid upright, so they will lightly lean against it.

Cover the whole with a gill of very thick tomato sauce highly seasoned, sprinkle a very little grated Parmesan cheese over all, then place in the oven for fifteen minutes. Remove from the oven and serve very hot.

1402. Eggs à la Geo. O. Jones.

—Take six hard shelled boiled eggs, cut away at the pointed end of each egg a piece half an inch thick, and at the other end a quarter of an inch thick. Remove the yolks with a small vegetable scoop, or with a pointed knife, mash the yolks in a bowl very fine, and lay them aside for further action.

Place in a sautoire half an ounce of good butter, add one sound shelled finely chopped shallot, place the pan on the corner of the range, and let simmer, but do not let get brown, add then a tablespoonful of Béchamel sauce (No. 154), a teaspoonful of freshly chopped up parsley, a tablespoonful of finely grated horse-radish. Now add also the yolks, season with a tablespoonful of salt and half a saltspoonful of Cayenne pepper; mix all well together with a wooden spoon, and then with it stuff the six eggs, so as to give them the exact shape of small barrels.

Lightly butter a tin pan, carefully lay the eggs in it, the stuffed part uppermost, sprinkle a little grated Parmesan cheese right in the centre of the stuffed part of the eggs. Cover them with a piece of buttered paper; place them in a moderate oven for twelve minutes. Carefully remove them from the oven, take off the paper. Have a hot dish with six fried bread croûtons, half an inch high by one and a half inch in diameter, gently place an egg on each croûton; pour a gill of hot demi-glace (No. 185) around the dish (none over the eggs) and immediately serve.

1403. Eggs à la A. F. Bowers.

—Peel a quarter of a pound of fine, fresh, sound mushrooms, wash them thoroughly, seeing that no sand remains on; lay six of the largest aside (with their stem cut away) for further action. Place in a sautoire one ounce of butter, two tablespoonfuls of flour; place this pan on the corner of a hot range, and let gently cook for eight minutes, slightly stirring once in a while. Add now the mushrooms, season with a tablespoonful of salt and half a teaspoonful of pepper, also half a saltspoonful of grated nutmeg, squeezing in the juice of a quarter of a sound lemon, mix all well together, then add a gill of milk, and let cook for five minutes, lightly stirring meanwhile. Strain through a fine sieve into a bowl, and keep it in a warm place until further action.

Have six hard shelled boiled eggs, and with the point of a keen knife make eight triangular incisions right in the centre of each egg down to the yolk, then with hands gently pull them apart. Remove the yolks, and mash them very fine, then well mix the latter with the preparation, and then with it stuff the eggs, giving them a dome shape. Lightly butter a silver dish, place a thin layer of the preparation over it. Firmly lay the six large mushrooms upside down over the layer, place half a teaspoon of the force in the centre of each mushroom, then gently lay the eggs perpendicular over each mushroom. Slice a small truffle into six thin slices, place one on top of each egg, sprinkle a little clarified butter over all, cover them with buttered paper, then place in a moderate oven for fifteen minutes. Remove and serve with a gill of hot demi-glace (No. 185), in a bowl separate.

1404. Eggs à la Darling.

—Provide one dozen of very tender, sound celery knots, peel and thoroughly wash them twice. Cut them in quarters, then place them in a saucepan with one ounce of butter, a quart of white broth (No. 99), a sprig of thyme, three cloves, and twenty whole peppers, place the pan on the hot range and cook for sixty minutes. Strain through a sieve into another saucepan, seeing that everything is strained except the cloves and peppers. Dilute a teaspoonful of corn starch into half a cup of cold milk, and gradually add it to the purée, sharply stirring meanwhile. Cook for three minutes longer. Have six hard shelled boiled eggs ready, then place the purée right in the centre of a hot dish, giving it a dome shape. Gently arrange the six eggs around it, leaning slightly against the dome as a support to the column. Lay a thin slice of truffle in the centre of each, then pour a gill of hot Madeira sauce (No. 185), around the dish, but not over the eggs, and then serve.

1405. Eggs à la Hamilton Fish.

—Cut up into very small dice shaped pieces, one medium sized sound truffle, an ounce of cooked smoked beef tongue, and four mushrooms. Place them in a sautoire on the range, with half a glass of Madeira wine. Reduce the wine to one half, add now a gill of Madeira sauce (No. 185), and a drop of anchovy sauce, then cook for five minutes.

Take six hard shelled boiled eggs, cut them into halves lengthwise, remove the yolks, chop them up very fine, and add them to the sauce; mix all well together, and with this preparation stuff the whites. Close them together, place them in a lightly buttered sautoire, pour into it two tablespoonfuls of white broth (No. 99). Cover them with a sheet of buttered paper, and then place in the oven for eight minutes.

Have a hot dish, arrange six fried bread croûtons over it. Take the eggs from out the oven, and place one on each croûton.

Plunge six small anchovies into hot water, take them up and dry well, arrange one around each egg in the centre, so as to represent a ring.

Cut up a medium sized sound truffle into twelve small slices, triangular shape, then place one slice on top of the egg right in the centre on each side of the anchovy, proceed the same with the rest.

Pour a gill of hot Colbert sauce (No. 190), in the centre of the dish, but not over the eggs, and then send to the table.

1406. Eggs à la Mme. Morton.

—Carefully crack six fresh eggs on a saucer; heat in a frying pan on the hot stove one tablespoonful of clarified butter, then drop in one egg and fry for two minutes, lift it up with a palette knife, carefully lay it on a hot dish, and continue the same with the other five.

Prepare six well designed round bread croûtons as for No. 133. Lay a very thin slice, the size of the croûton, of pâté de foie gras over each croûton, and then with a round paste cutter, two inches and a half in diameter, place it right in the centre of each egg taking special care to keep the yolks exactly in the centre, so as to cut away the white of each egg evenly from all around each yolk. Place one egg on top of each croûton, pour a gill of hot Périgueux sauce, (No. 191), around the eggs, but not over them, and send to the table.

1407. Eggs à la Belmont.

—Place in a sautoire eight well washed sound mushrooms, with half an ounce of butter, on the hot range, squeezing in just one drop of lemon juice, let gently simmer for three minutes; add a sound finely sliced up truffle, also half a wine glass of Madeira wine; let reduce to one half, which will take about three minutes, add then a gill of Espagnole sauce (No. 151) and cook for three minutes longer.

Prepare twelve small paté de foie gras balls the size of a Malaga grape, gently dip them in beaten egg, then in fresh bread-crumbs, and then fry them in very hot fat for two minutes, or until they obtain a good golden color, remove them with a skimmer, and lay them on a napkin to drain. Take up the mushrooms and truffles with a skimmer from the sauce, arrange them in two clusters, one at each end of the dish, as well as the twelve croquettes, also in clusters, six on each side of the dish.

Poach six very fresh eggs exactly as in No. 404. Cut out from an American bread six round croûtons, arrange them on the hot dish all around. Plunge into hot broth or consommé six artichoke bottoms, take them up and place one on each croûton. Pour the sauce right in the middle of the dish, but not over the eggs; place a slice of truffle on top of each egg, and serve.

1408. Eggs à la Mme. Diaz.

—Have three large sound green peppers, plunge them into very hot fat for two minutes, take them out, and with a coarse dry towel remove the skin of each; then cut each pepper into half, lengthwise, remove the seeds, have a frying pan on the hot range, two tablespoonfuls of either sweet oil or clarified butter. Cut six very thin slices of raw ham, place them gently in the pan, add the peppers also, and then gently cook for fifteen minutes. Prepare six pieces of dry toast, dress them on a hot dish, then place a slice of ham over each toast, then half a pepper over the ham.

Fry six very fresh eggs separately in clarified butter as for No. 1406, and then gently place one on top of each pepper, and send to the table.

1409. Eggs à la W. W. Ladd, Jr.

—Provide four fine, sound, white Kalamazoo celery. Cut away all the green leaves, and neatly trim it; thoroughly wash twice in cold water, so that no sand will adhere to the celery; cut the three celery, three inches long from the root part, crosswise. Place three pieces in a saucepan with one quart of white broth (No. 99). Season with half a tablespoonful of salt, four whole peppers, two cloves, and a sprig of thyme. Cover the pan, and let boil on the range for thirty minutes. Chop up very fine the balance of the celery, then place it in a small saucepan with one ounce of butter, let simmer for five minutes, add two tablespoonfuls of well sifted flour; stir well together, and cook for five minutes longer; gradually add now a cup of either hot or cold milk, stirring well without ceasing while adding it, and until it begins to boil; season with a tablespoonful of salt, and half a saltspoonful of Cayenne pepper, and cook for twenty minutes longer. Remove it from the range, press it through a sieve into a bowl. Well butter a silver dish a foot and a quarter in length by three-quarters in width. Slide a tube (No. 2) into the pastry bag (No. 1079), pour the celery purée into it, and carefully press it down two inches from the centre of the dish, commencing at the side of the dish, coming down two inches and a half to the right, continuing going all around giving an oval shape; make another oval border over the other. Crack six fresh eggs in the centre inside the border, then place the dish in the hot oven for five minutes. Take up the celery from the pan, place on a dish, then split each one in two from the cut part down to the root only. Remove the eggs from the oven; open each celery triangular shape, place it jointly around the border so as to make it represent a star. Strain the broth in which the celery was cooked into a hot bowl, add to it a teaspoonful of freshly chopped parsley, mix a little, and then pour about a gill of it around the celery, but not over the eggs, and serve very hot.

1410. Eggs à la D. B. Hill.

—Carefully open (without losing any of their juice) into a bowl twelve medium sized fresh oysters; place them in a sautoire on the hot range, and let come to a boil, skim well, then strain the juice into a bowl, and keep the oysters in a separate bowl for further action.

Place in a pan one tablespoonful of very good butter with a tablespoonful of flour, mix well together with the spatula, then place it on the hot range and let slowly simmer for five minutes, taking care not to let get brown. Add now, little by little, the juice of the oysters, continually stirring meanwhile. Season with a teaspoonful of pepper. (If the oysters were not very salted, a little salt can be added). Stir continually until it comes to a boil, and then let slowly cook for five minutes; add now six sliced mushrooms and the twelve oysters.

Lightly butter a deep silver dish, place the above sauce into it, then carefully crack in six fresh eggs; sprinkle a very little salt over them, sprinkle also the top with a very little clarified butter. Place them in the hot oven for two minutes. Remove from out the oven, decorate the dish with six heart-shaped bread croûtons, and serve.

1411. Eggs à la Cockrane.

—Take two sweet Spanish peppers, one ounce of cooked smoked beef tongue, cut them with a tube into slices the size of a cent, place them on a dish with six mushroom buttons until further action. Chop up very fine one sound peeled shallot, and put in a sautoire with a teaspoonful of butter, let cook for two minutes on the hot range. Chop up very fine the remainder of the tongue and Spanish peppers, place them in the sautoire with the shallot, moisten with a tablespoonful of Madeira wine, let simmer for one minute, then add half a gill of tomato sauce (No. 205), and half a gill of Espagnole sauce (No. 151). Cook for two minutes. Add now the peppers, tongue, and mushrooms (which were laid on a dish) and let boil for one minute more. Arrange six fried bread croûtons on a hot dish. Poach six very fresh eggs as for No. 404, and place one egg on each croûton, then with a larding needle take up one mushroom from the pan, and lay it on the top of the egg right in the centre, then take up a piece of pepper, lay it on the right of the mushroom, lengthwise, and then take up a piece of tongue, and place it on the left of the mushrooms, and continue the same with the rest of the eggs. Pour the remaining sauce around the dish, but not over the eggs, and immediately send to the table.

1412. Eggs à la Lloyd Aspinwall.

—Take out from a can six large cêpes, lay them on a dish, and with a tube two inches in diameter, cut them perfectly round; place them in a sautoire on the range, with a tablespoonful of clarified butter and a finely chopped sound shallot; let cook for three minutes on a brisk fire, tossing well once in a while. Season with a tablespoonful of salt, a teaspoonful of pepper, adding the third of a clove of garlic finely chopped up; toss all well for one minute longer, and then lay the pan on the corner of the range. Have a deep silver dish lightly buttered; take up the six cêpes from the pan, arrange them nicely around the dish, place the dish at the oven door to keep warm.

Chop up very fine the remaining trimming of the cêpes, place them in the same pan in which the cêpes were cooked, add half a teaspoonful of freshly chopped parsley, squeeze in the juice of half a medium sized sound lemon, add a gill of Espagnole sauce (No. 151), and let the whole boil for one minute; pour the sauce all around the cêpes, but not over them. Crack a fresh egg over each cêpe, being careful not to break the yolk, sprinkle a little salt over each egg, place them in the hot oven for two minutes; remove from out the oven, and immediately send to the table.

1413. Omelette Crême de Vanille à la R. A. C. Smith.

—Pour into a saucepan on the hot range two gills of fresh milk, add to it four ounces of powdered sugar, and also one vanilla bean, let come to a boil, take the pan from off the range, and let cool off. Remove the vanilla bean, dry it with a napkin, place it in a glass bottle with powdered sugar, cork it tightly, and use whenever necessary, as it will keep for any length of time. Add to the milk three heaped tablespoonfuls of rice flour—which can be had at Park & Tilford’s—and with a wire whip thoroughly beat together, place the pan on the hot range, and continually stir until it boils, then place the pan on the corner of the range, and let cook slowly for twelve minutes; strain it through a very fine hair sieve into a bowl, add to it a teaspoonful of fresh butter, mix it thoroughly, and then leave it in a warm place for further action.

Make an omelette exactly as for No. 450, and just before folding the sides up place half of the preparation right in the centre, fold up, and gently turn it on a hot silver dish; place the rest of the preparation in the pastry bag (No. 1079), in which you previously slide down a small tube at the bottom, press down, make a small rose at each end of the omelette, dredge a little powdered sugar over the omelette, gently glaze it with a red iron, decorate the sides with any kind of dry cakes at hand, cut in triangular shape, and send to the table.

1414. Omelette à la Clark.

—Make preparation exactly the same as for No. 1413, only substituting half a wine glass of Maraschino for the vanilla, and proceed with the rest precisely the same.

1415. Omelette Hughes.

—Have a preparation made the same as in No. 1413, but using a teaspoonful of extract of orange flower, in place of the vanilla, proceed and serve the same.

1416. Omelette à la E. L. Godkin.

—Cut into quarters three fine sound small limes; place them in a saucepan on the hot range, with one wineglassful of white wine (but not Rhine wine); let reduce to three quarters—which will take about six minutes. Place a clean napkin over a bowl; pour the whole over the napkin; fold it up at both ends, then sharply twist the ends in different directions, until the juice is all squeezed into the bowl. Have a preparation the same as in No. 1413, and use the above instead of the vanilla, proceeding with the rest exactly in the same way.

1417. Omelette à la M. Ballou.

—Grind two heaped tablespoonfuls of fresh roasted coffee (Java and Mocha by preference). Pour in a saucepan on the hot range one and a half cups of fresh milk; adding four and a half ounces of powdered sugar, and as soon as the milk boils, immediately add the coffee, thoroughly mixing with a spoon meanwhile; tightly cover the pan and place it on the corner of the range to infuse for three minutes, taking special care not to let it boil again. Strain it through a fine napkin into another saucepan, and let cool off; add then three tablespoonfuls of rice flour, thoroughly beat it with a whip, place it on the fire, and continually stir until it comes to a boil; then place the pan on the corner of the range and let slowly cook for twelve minutes. Make an omelette as in No. 450, and just before folding it up, place half of the preparation right in the centre, fold up, turn it onto a hot silver dish; liberally dredge the omelette with powdered sugar, glaze the surface with a red iron. Slide down a small tube into the pastry-bag (No. 1079), pour the rest of the preparation in, make a fancy border around the omelette, and send it to the table.

1418. Omelette à la Mrs. W. L. Brown.

—Place in a pan two ounces of chocolate, with just enough milk to dissolve it on the hot range; add a cup and a half of fresh milk; continually stir until it comes to a boil. Dilute two tablespoonfuls of rice flour into two tablespoonfuls of milk, and add it to the chocolate, stirring briskly meanwhile; place the pan on the corner of the range, and let gently simmer for fifteen minutes, but do not allow it to boil.

Have an omelette made as in No. 450, and before folding place half of the preparation right in the centre, fold up, turn it over a hot silver dish. Place the balance of the preparation into the pastry-bag (No. 1079), with a small tube previously slided down; and by pressing the preparation, make a nice rosette at each end of the omelette. Decorate the dish all around with six lady-fingers cut in triangular shaped pieces; carefully press a little of the contents of the bag on each piece of lady-fingers, so as to have them represent pretty, small roses. Liberally dredge them with powdered sugar, then glaze the omelette with a red iron, and then send to the table.

N. B.—All these sweet omelettes should always be promptly made for the time of serving, otherwise it would be sufficient cause to fail to have them to perfection.

1419. Eggs-Cocotte.

—Have six small thoroughly cleaned cocotières ready. Chop up, very fine, one medium-sized, sound peeled shallot, and the half of a sound peeled onion; place them in a sautoire on the range with a tablespoonful of butter, and cook slowly for three minutes, taking care not to let get brown. Chop up, very fine, twenty-four canned mushrooms, add them to the rest with one tablespoonful of freshly chopped parsley and a saltspoonful of chopped chervil (if at hand); season with a tablespoonful of salt and a teaspoonful of pepper, mix all well together with the spatula for a second, then add a gill of Espagnole sauce (No. 151), and let all cook slowly for five minutes.

Pour a tablespoonful of the sauce into each cocotière, then break a fresh egg into each cocotière, pour a teaspoonful of the sauce over each egg, well spread. Place the cocotières on a tin dish, and bake in a very hot oven for two minutes. Remove from out the oven, lay them on a dish with a folded napkin and send to the table.

1420. Eggs-Cocotte à la Wm. Bracken.

—Prepare and proceed exactly the same as above, only substituting one gill of hot Allemande sauce (No. 210) for the gill of Espagnole sauce (No. 151) and serve the same.

FISH.

1421. How to prepare Fillets of Sole.

—Procure two fine, fresh, medium-sized soles. Cut them straight on the back bone—commencing from the head right down to the tail. Carefully remove both fillets on the back with a sharp knife, turn them over, and do the same; make a light incision with a knife at the tail part—sufficiently large to get hold of with the thumb and forefinger—having in the right hand a keen knife placed flat under the fillet; carefully pull the skin with the left hand, holding the knife firmly and flatly, then proceed the same with the rest, and the fillets will be ready for use.

1422. Fillets of Sole à la Miss Miege.

—Place the fillets of sole, prepared as in No. 1421, on a dish. Season with a tablespoonful of salt and a teaspoonful of pepper, equally divided. Turn the third of one end of each fillet down, so as to have one end of each higher than the other. Lay at the bottom of a well-buttered sautoire a small sprig of thyme, a small branch of parsley, adding half a glass of white wine and half a glass of mushroom liquor, tightly cover the pan, and then place it on the hot range to cook for five minutes. Have in a sautoire a tablespoonful of butter, with one and a half tablespoonfuls of flour; mix all well together, then place the pan on the hot range, and slowly cook, without browning, for five minutes. Remove the fillets from off the range, nicely dress them on a hot serving dish, one overlapping another, cover them with another hot dish, and leave at the oven door to keep warm. Add now the gravy of the fillets to the butter and flour, briskly stirring meanwhile; add again half a cup of mushroom liquor, if at hand—if not, the same quantity of white broth (No. 99) will answer—and let just come to a boil; then place on the corner of the range for four minutes. Take two cooked lobster claws, if at hand, slice each one in half, then, with a tube half an inch in diameter, cut it into small pieces, place them in the sautoire in which the fillets were cooked, with one sound sliced truffle and eight whole mushrooms, and a teaspoonful of butter; heat it up; then strain through a sieve the other sauce into this, gently shuffle the pan, so as to mix the whole well together for two minutes, then pour the sauce over the fillets. Decorate the dish all around with six heart-shaped bread croûtons (No. 133), and send to the table.

1423. Fillets of Sole à la Thomas A. Edison.

—Put in a sautoire one peeled, finely chopped shallot, twelve chopped mushrooms, and a tablespoonful of butter, let slowly simmer on the corner of the hot range for five minutes. Season with one tablespoonful of salt and a teaspoonful of pepper, add a teaspoonful of freshly chopped parsley, and half a teaspoonful of chopped chervil, then pour in half a glass of white wine. Reduce the wine to one-half, and leave it on the corner of the range until further action. Place in a saucepan one tablespoonful of butter, with two tablespoonfuls of flour, cook on the range for five minutes, without browning, then add a cup and a half of hot milk, stirring continually while adding it; let come to a boil, season with one teaspoonful of salt, dredge in just a little grated nutmeg. Allow to slowly boil for twelve minutes. Add a tablespoonful of this preparation to the other containing the mushrooms and herbs, mix all well together for one minute. Prepare six fillets of sole as for No. 1421; lay them flat on a dish; mix a teaspoonful of salt with half a teaspoonful of pepper, equally season the fillets with it. Then evenly divide the mushroom garnishing among the six fillets, arranging it directly in the centre of each, crosswise; fold up each fillet carefully around the force lengthwise, then arrange them on a lightly buttered silver dish upright, one against the other, so as to prevent them from opening; sprinkle a little clarified butter over each, then place in the hot oven for five minutes. Remove from out the oven, place a whole mushroom on top of each fillet, right in the centre. Add now two tablespoonfuls of grated Parmesan cheese, to the white sauce which stands on the corner of the range, mix well together, then pour all the sauce evenly over the fillets, sprinkling a very little clarified butter over all. Place in a very hot oven to bake for five minutes. Remove from out the oven, nicely decorate the dish all around with six heart-shaped croûtons (No. 133), and serve.

1424. Fillets of Sole au Gratin à la James G. Blaine.

—Prepare the fillets of two medium-sized fine soles as in No. 1421. Season with a teaspoonful of salt and half a teaspoonful of pepper mixed, then place them on a lightly buttered silver dish, one overlapping another, and giving a crown-shape, pour over two tablespoonfuls of white wine; place a whole mushroom on top of each fillet, cover all with a well-buttered paper, place in the hot oven for three minutes. Remove them from the oven, and leave at the oven door to keep warm.

Place in a saucepan a cupful of white wine, with one medium-sized, sound, peeled, and finely chopped shallot, one clove, three whole peppers, and one branch of parsley, then reduce on the hot range to a quarter. Place a tablespoonful of butter in another small saucepan, with two tablespoonfuls of flour; let gently cook on a moderate range for five minutes; add a gill of hot white broth (No. 99), briskly stirring while adding it; now add the reduced wine to this, and let the whole slowly boil for ten minutes; pour in a gill of sweet cream or a gill of very good milk, with a heaped tablespoonful of good butter, thoroughly mix together with a wooden spoon. Strain it then through a fine sieve into a bowl, pour it over the fillets, evenly divided, sprinkle half a teaspoonful of grated Parmesan cheese over, and also a very little clarified butter over all; then place the dish in the oven for seven minutes; remove from the oven and serve.

1425. Fillets of Sole à la H. S. Jaffray.

—Have two medium-sized, fine, fresh soles, prepare the fillets exactly the same as for No. 1421, mix a teaspoonful of salt with half a teaspoonful of pepper, and with it evenly season the fillets, place them in a hollow dish with a sprig of thyme, one bay-leaf, and a branch of parsley, squeezing in the juice of a medium-sized, sound lemon; cover with another dish, and let marinate until further action.

Have in a sautoire eight mushrooms with one truffle, all cut into small dice-shaped pieces, pour in two tablespoonfuls of Madeira wine, let gently simmer on the range until almost dry, then add one gill of hot tomato sauce (No. 205), and one gill of Espagnole sauce (No. 151), reduce the whole to one-half, which will take about eight minutes, then transfer into a cold dish, and let cool off. Remove the fillets from the marinade, pick out the six nicest, then with a keen knife make an incision in the side of each fillet, right in the centre, three inches in length by one and a half inches in width. Equally stuff the fillets with the preparation in the dish, give them a nice oval shape, then lay them in a lightly buttered silver dish. Cut the other two remaining fillets into three even strips, lengthwise, neatly pare the edges. Cut a fine, sound truffle with a tube half an inch in diameter, then cut it into very thin slices. Make four light incisions on the surface of each strip, quarter of an inch deep, insert a slice of truffle in each incision, and with a knife gently press down the opened parts, so as to hold in the truffles; place a strip over each fillet, right in the centre, lengthwise, pour half a wineglass of white wine at the bottom of the dish, sprinkle a very little clarified butter over all. Cover the fillets with a buttered paper, and then place in a moderate oven to bake for fifteen minutes. Remove from out the oven, take the paper off, pour a gill of hot Colbert sauce (No. 190) around the dish (not over the fillets), and then send to the table.

1426. Fillets of Sole à la Chas. Webb.

—Prepare the fillets of two medium sized fine soles as for No. 1421. Season them with a teaspoonful of salt mixed with half a teaspoonful of pepper; keep them on a dish for further action. Have in a sautoire on the hot range one tablespoonful of butter well heated; add to it half a medium-sized sound, peeled, finely chopped onion; let slowly simmer without browning for three minutes, then add eight minced mushrooms, one teaspoonful of fresh, finely chopped parsley, half a teaspoonful of chopped chervil; season with a teaspoonful of salt, and half a teaspoonful of pepper, mix all well together while cooking for one minute, then moisten with two tablespoonfuls of white wine, and reduce until almost dry, then leave the sautoire on the corner of the range. Have in a small saucepan on the hot range, one tablespoonful of good butter well mixed with two tablespoonfuls of flour; let slowly cook for five minutes without browning, then gradually add a cupful of hot milk, briskly stirring while adding; boil for two minutes, then strain it through a sieve into the sautoire with the other preparation, mix all well together with the spatula while cooking for two minutes longer, and leave on the corner of the range. Lightly butter a silver dish, carefully place in the eight fillets, one overlapping another, all around the dish, in curb-chain shape; moisten their surface with a tablespoonful of white wine, sprinkle just a little clarified butter over them, and place in the hot oven for three minutes. Remove from out the oven, arrange eight whole fine mushrooms outside and all around the fillets, so that the stalk of each mushroom should be in each curb-chain and the button outside.

Place then the garnishing over the fillets evenly divided; sprinkle again a very little clarified butter over all. Place in the hot oven to bake for five minutes. Take from out the oven, squeeze the juice of half a sound lemon over the fillets, and then send to the table.

1427. Fillets of Sole à la Gen. Sherman.

—Have eight fillets of sole prepared exactly the same as in No. 1421, and proceed with the garnishing precisely the same as No. 1426, only before placing them in the oven the first time, add twelve small, sound, freshly opened oysters, placing them right in the centre of the dish, and moistening the surface of the fillets with the liquor of the oysters instead of the wine; place in the hot oven for three minutes, and then continue the same operation.

1428. Fillets of Sole à la Cornelius Vanderbilt.

—Prepare the fillets of two medium-sized fine fresh soles, as for No. 1421, place the six largest ones on a plate, season them with a teaspoonful of salt, and half a teaspoonful of pepper mixed together; lay them in the ice-box till further action. Put the two remaining fillets in the mortar, pound them until they are a perfect paste, then add the white of one egg, thoroughly mix together, gradually add half a cup of sweet cream, sharply and continually stir with the pounder while adding it, season with a teaspoonful of salt, and the third of a saltspoonful of cayenne pepper, also a very little grated nutmeg, sharply mix the whole together for one minute; remove it from the mortar, pass it through a fine sieve into a bowl, pressing it with a wooden spoon. Take the six fillets from the ice-box, carefully make an incision at the side of each, right in the centre, three inches in length by one and a half in width. Place half of the preparation in a paper cornet, and with it equally stuff the six fillets. Lightly butter a pan (a tin one by preference) large enough to easily hold the fillets. Have six small, well-cleaned fresh smelts four inches in length; then with a keen, small knife carefully cut each smelt, beginning right in the centre at the base of the head, following down the back bone right through to the tail, cutting it entirely through, so that the head will hold both parts; remove the back bone of each, then arrange a smelt on top of each fillet lengthwise, and with the fingers twist each fillet of the smelt inwardly, up to the base of the head, so that they will represent two rings three-quarters of an inch in diameter; proceed the same with all. Place the rest of the force in a paper cornet, gently press the preparation into each ring of the smelts, up to the surface. Cut with a tube, half an inch in diameter, a good sized, sound, truffle; then slice it into twelve even pieces, arrange one slice right in the centre of each ring over the force, sprinkle a very little clarified butter over all; pour on the bottom of the pan half a glass of white wine and half a glass of mushroom liquor or white broth. Cover all with a buttered paper, and place in a moderate oven to bake for eighteen minutes. Remove from out the oven, take the paper off, then with a palette knife, or a cake turner, lift up the fillets one by one, and dress them on a very hot dish. Add either half a cup of mushroom liquor or white broth (No. 99) to the gravy in the pan, place it on the range, and let boil for one minute; then strain it into a saucepan on the range, add to it a teaspoonful of anchovy sauce, squeeze in the juice of half a sound lemon, and finally pour in half a gill of Espagnole sauce (No. 151), boil for one minute more, and then pour in the gravy around the fillets, but not over them, and send to the table.

1429. Fillets of Sole à la E. A. Buck.

—Have the fillets of two medium sized fine, fresh, soles prepared as in No. 1421, place six of them on a plate. Season with a teaspoonful of salt and half a teaspoonful of pepper, and lay them aside till wanted. Place in a saucepan one finely chopped shallot, a teaspoonful of freshly chopped parsley, half a teaspoonful of freshly chopped chervil, and moisten with two wine glasses of white wine. Reduce on the hot range to one-quarter. Cut the two reserved fillets into very small dice-shaped pieces, and add them to the rest in the pan; then cook the whole for five minutes longer, thicken with a tablespoonful of Allemande sauce (No. 210), adding at the same time a tablespoonful of very good butter; mix well together, and leave the pan on the corner of the range to keep warm. Thoroughly heat, in a pan on the hot range, half a gill of clarified butter, then place into it the six fillets as rapidly as possible to fry on one side only, for one minute; immediately remove them from the pan, and place them on a napkin to dry. Lightly butter a silver dish, arrange the fillets over it, the cooked side up, in crown shape. Place the above preparation evenly over each fillet, right in the centre, and with a table knife give them a pretty dome shape, covering the fillets entirely. Sprinkle a little Parmesan cheese over each, also a very little clarified butter, then place them in the hot oven to bake for eight minutes, so that they should obtain a good golden color. Remove from out the oven, pour a gill of hot tomato sauce (No. 205) around the dish, but none over the fillets, and then send to the table.

1430. Fillets of Sole à la Marguerite.

—Prepare the fillets of two fine fresh soles the same as in No. 1421, place them on a dish, season with a teaspoonful of salt, and half a teaspoonful of white pepper; turn, fold under about one inch of each fillet, place them in a buttered sautoire, pour over half a glassful of white wine, and half a glassful of mushroom liquor, cover with a buttered paper, and lay aside till further action.

Place in a saucepan one tablespoonful of very good butter, with two tablespoonfuls of flour, mix well together while cooking on the range for five minutes, without browning, then add a gill of hot white broth, (No. 99) sharply stirring while adding it, let slowly cook on the corner of the range for twelve minutes; season with half a teaspoonful of salt and just the third of a saltspoonful of cayenne pepper. Crack the yolk of one egg in a bowl, squeeze in the juice of half a sound lemon, then gradually add a ladleful of sauce to the egg, continually stirring meanwhile; now pour it into the saucepan, briskly stirring while adding it, but under no circumstances allow it to boil again. Have eighteen small sound fresh mussels, wash them well in two different waters, drain, place then in a small saucepan, tightly cover with the lid, place on a moderate range. Cook for five minutes, or until they are completely opened; remove them from the fire, lay the pan on a table, then with a skimmer, take the mussels out, pick out the mussels, lay them on a dish, suppressing the shells. Strain the liquor of the mussels into the sauce on the range, mix thoroughly together.

Place the fillets in the oven to bake for five minutes. Remove them from the oven, dress on a hot serving dish, giving them a crown shape, one overlapping another; pour the gravy of the fillets also into the saucepan on the corner of the range, thoroughly mix together again, then add a tablespoonful of very good fresh butter, pour in half a cup of sweet cream, mix well again. Place in another saucepan twelve fine fresh picked shrimps and the prepared mussels; strain then the sauce through a fine sieve over mussels and shrimps, gently shuffle the pan, so as to mix all well together, and then pour it over the fillets of sole: decorate the dish with six heart-shaped croûtons (No. 133), and immediately send to the table.

1431. Fillets of Shad à la C. Bliss.

—Procure a fine roe shad, thoroughly scale, then split it right down the back, carefully remove the roes, and also the bones, then cut it in half, lay one half aside with its roe for some other purpose. Cut out from the other half six equal fillets diagonally, one inch thick, suppress the skin of each fillet, nicely pare off the corners, and then place them on a large soup plate. Season with a teaspoonful of salt, half a teaspoonful of pepper, the third of a saltspoonful of grated nutmeg, squeeze in the juice of a medium-sized sound lemon, add one sprig of thyme, one branch of parsley, a bay-leaf, and three cloves. Gently mix the whole well together, without breaking the fillets, and then let marinate till further action.

Place the roe belonging to the half shad in a saucepan on the hot range, with a tablespoonful of very good butter, and half a wineglassful of white wine; let slowly cook for five minutes. Carefully remove the roe with a skimmer, place it on a dish, and then, with a knife, remove the skin from all around, place it back into the saucepan, and add another half a glass of white wine, gently mix with a fork, so as to thoroughly separate the eggs, and then let slowly simmer on the corner of the range. Place in another saucepan a tablespoonful of butter and one and a half tablespoonfuls of flour, mix well together on the hot range for five minutes, without browning; add to it now a cup of hot milk, briskly stir until it comes to a boil. Season with a teaspoonful of salt, and half a saltspoonful of cayenne pepper; cook for five minutes longer, then strain it through a sieve into the other saucepan, and mix the whole well together for two minutes, and leave it again on the corner of the range. Take the fillets from the marinade, gently lay them on a napkin, remove all the herbs that may adhere around them, fold the napkin over and gently dry them. Steep each fillet in beaten up egg, and then, gently turning them in fresh bread-crumbs, immediately plunge them into very hot fat to fry for four minutes, so that they all shall obtain a good golden color. Place six oval-shaped croûtons on a hot dish. Take up the fillets, place one on each croûton around the dish; pour the prepared sauce around, but not over them, and immediately send to the table.

1432. Fillets of Shad à la Chas. C. Delmonico.

—Prepare six fillets of shad as for No. 1431, place them on a dish, season with a teaspoonful of salt and half a teaspoonful of pepper, and lay aside until further action. Place the roe of half the shad in a saucepan on the fire with a tablespoonful of butter and a glass of white wine, and let simmer for five minutes, then with a skimmer remove the roe, place it on a dish, remove the skin from all around, and place it back in the pan. Season with a teaspoonful of salt and half a teaspoonful of pepper, and with a fork separate the eggs; add now eight finely chopped mushrooms, a teaspoonful of chopped parsley, and half a teaspoonful of finely chopped chives. Cook for five minutes longer, then pour it into a dish to cool. Heat in a frying-pan on the fire two tablespoonfuls of clarified butter; rapidly place the six fillets in the pan, and fry for a half a minute on each side, but no more. Remove them from the pan with a palette-knife or a cake turner, place on a dish and leave there until further action. Have six double sheets of unruled white paper, cut each in a half-breast shape, eight inches long by four and a half in width, open each half heart paper, which will then represent a full heart-shape form, grease each one well with clarified butter; lay them on a table, one beside another. Prepare twelve very thin slices of cooked ham, one inch square; place one slice over each half-heart paper, right in the centre, place on top of each slice of ham two tablespoonfuls of the preparation waiting for action, then lay a fillet over each garnishing, then again two tablespoonfuls of garnishing over each fillet, and another slice of ham over all. Gently fold the paper over each fillet, then fold each paper in small folds, one inch in width, beginning at the widest part of each paper, coming right down to the end, and then give a sharp twist, so as to firmly close them. When all finished, place them in a tin baking-pan, not in a black one; place in a moderate oven to bake for eight minutes. Remove from out the oven, dress them on a hot dish, one overlapping another, and with the points up, and immediately send to the table.

1433. Fillets of Shad à la Whitelaw Reid.

—Place the six fillets of shad, prepared the same as in No. 1431, on a dish, season with a teaspoonful of salt and half a teaspoonful of pepper. Slice up in julienne shape half a medium-sized, sound peeled onion, and half a well-scraped carrot; place these in a saucepan, with half a teaspoonful of butter, a branch of parsley, a sprig of thyme, half a bay-leaf, four whole peppers, and two cloves; place the pan on the range, and let gently simmer for three minutes; then gently lay one shad roe in the centre of the pan, without breaking it; pour in a half glass of white wine, tightly cover the pan, and let slowly simmer for ten minutes. Remove the roe, place it on a hot dish to keep warm. Add to the carrot two gills of either mushroom liquor, or white broth (No. 99), and let simmer again for five minutes. If using mushroom liquor, season with one teaspoonful of salt; if broth, no salt will be required. Place in a saucepan one tablespoonful of butter with two tablespoonfuls of flour; mix well together for five minutes on the hot range, without browning; gradually add to the latter the stock of the other pan; sharply mix the whole together until it comes to a boil. Place the fillets in a buttered sautoire, with twelve freshly opened, medium-sized oysters—their liquor; tightly cover the pan, and slowly cook on the range for five minutes. Then remove the fillets with a palette knife; arrange three at each side of the roe, one overlapping another. Add twelve mushrooms to the oysters; heat up for one minute; then place at each end of the roe a cluster of both oysters and mushrooms, (six of each). Have the yolk of an egg in a bowl, squeeze into it the juice of half a medium-sized, sound lemon; add then also half a gill of sweet cream; beat well together, then gradually pour into the same bowl three tablespoonfuls of the sauce from the pan, continually stirring meanwhile; then add this to the sauce in the pan, mix the whole well together for one minute. Strain it through a fine sieve, right over the fish, covering all, and then send to the table.

1434. Fillets of Shad à la Keppler and Schwarzman.

—Prepare six fillets of shad as for No. 1431. Season with a teaspoonful of salt and half a teaspoonful of pepper, and place them in a dish for further action.

Cut one ounce of raw, lean ham into very small dice-shaped pieces, place it in a saucepan with half a teaspoonful of butter on the range; let gently simmer for two minutes, but do not allow to get brown; then add to it one fine, sound, peeled, chopped shallot, four mushrooms, and two truffles cut into small dice-shaped pieces, pour in a glass of white wine, then place in the shad roe. Cover the saucepan tightly, and let simmer for five minutes. Gently remove the roe with a skimmer, lay it on a dish, and remove the skin from all around, replace it in the pan, prick it with a fork so as to separate the eggs. Season with a teaspoonful of salt and half a teaspoonful of pepper, and then cook for five minutes longer. Place in a small saucepan one tablespoonful of butter and two tablespoonfuls of flour, mix well together on the hot range for five minutes without browning, then add to it two gills of hot white broth (No. 99); stir well till coming to a boil, grate in just a little nutmeg, place the pan at the corner of the range, and let simmer for eight minutes. Have the yolk of an egg in a bowl with two tablespoonfuls of sweet cream; beat well together, and then, take two tablespoonfuls of the sauce from the pan and add it to the cream and yolk, thoroughly mix, then add it to the sauce in the saucepan, thoroughly mix the whole for one minute, while heating, but it should not be allowed to boil again. Strain it through a fine sieve into the pan with the garnish, mix all well together, and keep it in a warm place. Have a well-buttered sautoire, lay the six fillets one alongside another, pour over them two tablespoonfuls of white wine, place six mushroom buttons with the fillets, tightly cover the sautoire and let slowly cook on the range for five minutes, remove the pan from the fire. Have six heart-shaped croûtons ready (No. 133). Arrange one croûton on a hot dish, the pointed part toward the border of the dish, and then, with a palette knife, gently take up one fillet, place it on about half the length of the croûton overlapping, then another croûton, a fillet, and so on, giving them a crown shape; place one mushroom on top of each fillet, then gently pour the garnishing over all without disarranging them. Cut into half, lengthwise, a medium sized sound lemon, then cut one half into very thin slices, crosswise, then arrange them jointly all around the border of the dish with the rind outward; cut one sound truffle into very thin slices, and with a tube, one quarter of an inch in diameter, cut out as many round pieces as there are slices of lemon; place a piece on each lemon right in the centre on the edge where it was cut first. Cut out from the remaining slices of the truffle as many diamond-shaped pieces, as there are pieces of lemon; place a piece between each section of the lemon and serve.

All the dressing for decorating the dish should always be prepared before the fillets are dressed on the dish.

1435. Fillet of Bass à la Chauncey M. Depew.

—Procure a fine, fresh, striped, small bass of about three pounds, scale, remove the entrails, and wash thoroughly. Cut the head off, and split it into half right down the back bone, remove all the bones. Cut out three even fillets from each half, suppress the skin, neatly pare them all around, giving them a heart-shaped form. Evenly season with a tablespoonful of salt, and half a teaspoonful of pepper, and place on a dish till further action.

Place in a sautoire one finely chopped sound shallot, with half a medium sized sound green pepper, cut into small dice-shaped pieces; place the pan on the hot range, adding a teaspoonful of butter; let slowly simmer for three minutes, without letting get brown. Add now the parings of the fillets, with eight whole mushrooms and one truffle, all chopped very fine, pour in half a glassful of white wine, let reduce to three-quarters. Season with half a teaspoonful of salt and a saltspoonful of pepper, and then leave it on the corner of the range.

Have a saucepan on the range with a tablespoonful of butter and two heaped tablespoonfuls of flour; mix thoroughly together, and let stand on the corner of the range for five minutes without browning; gradually add a cupful of hot milk, continually stirring while adding it, and let slowly simmer for twelve minutes. Add two tablespoonfuls of this sauce to the other preparation to thicken, thoroughly mixing together for two minutes. Take from off the fire, lay on a table.

Lightly butter a baking pan; lay the six fillets over it, seeing that they do not touch one another; then equally divide the preparation over each fillet—well spread; place on top of this a teaspoonful of the white sauce, which is waiting action on the range, gently spreading it with a small knife, so as to completely cover the first layer of each fillet. Arrange four very thin slices of truffles, cut with a tube half an inch in diameter, right in the centre of each fillet, lengthwise, one overlapping the other. Sprinkle a very little clarified butter over all, pour half a glassful of white wine at the bottom of the pan (not over the fillets), then place in a moderate oven for ten minutes. Remove from the oven, gently arrange them on a hot serving dish with a palette knife. Add to the remaining sauce on the fire, half a gill of sweet cream, let it come to a boil; strain it through a fine sieve into a hot bowl, then pour it all around the fillets, but not over them, and send to the table.

1436. Fillet of Bluefish à la Vénitienne.

—Procure a fine, fresh, medium-sized bluefish, from two and a half to three pounds, thoroughly remove the entrails, cut the head off, split in half right down the backbone, remove the spine, cut each half into three equal pieces, triangular shape, neatly pare the edges. Place the fillets in a well-buttered baking-pan. Season with a tablespoonful of salt and a teaspoonful of pepper; pour a glassful of white wine over all, and let marinate until further action. Place in a saucepan the parings of the fish, as well as the back-bone; cut it into three pieces, suppressing the head; place the pan on the hot range, pour in a glass of white wine, and a quart of cold white broth (No. 99), let it come to a boil, and then immediately skim it; add now one sprig of thyme, a very small bay-leaf, one branch of parsley, one medium-sized, sound, sliced onion, and one small sliced carrot; then let slowly simmer for fifteen minutes.

Place in a small saucepan one tablespoonful of butter, and two of flour, thoroughly mix on the range for seven minutes, or until it obtains a good golden color. Strain the fish-broth into a bowl, then gradually add it to the roux (flour), continually stirring meanwhile; add to this half a gill of tomato sauce, let all cook for ten minutes, skim it once in a while. Add twelve sound whole mushrooms; leave on the corner of the range till further action. Now place the fillets in the hot oven to bake for ten minutes. Remove from out the oven, carefully dress them on a hot dish in star shape. Remove the mushrooms from the sauce with a skimmer, place them right in the centre of the fillets, pour the sauce over all, so as to completely cover the fillets, and serve.

1437. Canapés à la Edw. Van Volkenberg.

—Have four ounces of lean cooked ham, thoroughly pound it in the mortar; add to it now one ounce of hard fresh butter, mix well together; add four fine, small Antwerp anchovies; the juice of a small sound lemon, or the juice of one lime, if at hand, and not quite the third of a saltspoonful of cayenne pepper; pound the whole well together again. Remove it from the mortar, place on a dish in the ice-box until further action.

Cut out from an American stale bread six round pieces four inches in diameter and an inch thick, place them on a tin baking-pan, sprinkle a very little clarified butter over each, and place in the hot oven for four minutes, or until they have obtained a good golden color. Remove from the oven, and cool for one minute. Have in a saucepan on the fire two tablespoonfuls of grated Parmesan cheese and a tablespoonful of grated Swiss cheese, with a tablespoonful of sweet cream, and continually stir until thoroughly dissolved. Remove it then from the fire, and let slightly cool off.

Take the preparation from the ice-box, and equally divide it over the croûtons, giving them a dome shape, and then equally divide also the cheese over the preparation. Place them in a baking-dish, and bake them in a very hot oven for three minutes. Take from out the oven, dress on a hot serving-dish with a folded napkin over it. Have six stoned olives, turn half a small anchovy around each olive, place one on top of each canapé upright, decorate the dish with a few parsley greens, and serve.

1438. Canapés à la Frank A. Watson.

—Place in a mortar four ounces of the finest quality of Russian caviare, the juice of a fine sound lime, thoroughly mix for three minutes; add to it a finely peeled, sound, chopped shallot, and not quite the third of a saltspoonful of cayenne pepper, also half an ounce of fresh firm butter, four anchovies (small), and the yolk of one hard-boiled egg; sharply pound the whole well together until to a perfect paste, then remove it from the mortar, and leave on a dish in the ice-box till called for.

Cut out from an American stale bread six round croûtons four inches in diameter by one inch in thickness; lay them on tin baking-pan, sprinkle a very little clarified butter over each, and place in the hot oven for four minutes. Take them out, and let cool off for one minute. Remove the preparation from the ice-box, and evenly divide it over the six croûtons, giving a nice dome shape. Chop up very fine the white of the hard-boiled egg which is left over, lay it on a saucer, adding to it two tablespoonfuls of grated Parmesan cheese, mix well, and equally divide it over the six canapés. Arrange them on a baking-dish, place in a very hot oven for three minutes. Remove from out the oven, dress them on a hot serving-dish with a folded napkin over it; decorate the dish all around with a few parsley greens, and six quarters of lemon, arranged at equal distances, and then serve.

1439. Striped Bass Boiled à la Lorenzo C. Delmonico.

—Procure a fine fresh bass of about four to five pounds, neatly scale it, remove the entrails, and wash it well. Have a fish-kettle with one carrot and one onion, finely sliced, placed at the bottom; add one sprig of thyme and one parsley root, one bay-leaf, six cloves, and twelve whole peppers, place the fish lifter over the ingredients, and then lay the bass in a straight position on the lifter; completely cover the bass with cold water, add four heaped tablespoonfuls of salt and half a glass of vinegar; place it on the range, and let slowly come to a boil, which ought to take about thirty minutes.

Have in a saucepan half a finely chopped-up shallot, with a good glassful of red wine; reduce on the range to just one-half, add to it one gill of Espagnole sauce (No. 151), let come to a boil, squeeze in the juice of half a sound lemon, and leave on the corner of the range till required. Peel eight small, sound potatoes, give them a nice egg-shape, wash them, place in cold water with a tablespoonful of salt, and boil for about twenty minutes; drain them, lay a napkin over to keep warm.

Have twelve freshly opened medium-sized oysters, place in a sautoire with their own liquor, let them come to a boil on the range, skim well, and add a tablespoonful of good butter, with twelve small mushrooms. Cut the tail part of a small cooked lobster into half an inch square pieces, add it to the oysters, let cook together for two minutes. Lift up the fish with the lifter, let drain over the kettle for one minute, then gently slide it on a hot dish with a folded napkin over it, place a cluster of four potatoes at each end of the fish. Have either six scallop or clam shells well cleaned. Place two oysters on each shell, then two mushrooms, and equally divide the lobster on the six shells.

Add to the sauce in the pan in which the oysters were cooked, one tablespoonful of demi-glace (No. 185), mix a little, and then evenly pour it over the six fillets. Arrange three shells at each side of the fish. Strain the other sauce into a sauce-bowl, and send to the table separate.

1440. Cold Bass à la James Gordon Bennett.

—Procure a fine striped bass of about six pounds; scale, remove the entrails, and thoroughly wash it. Place at the bottom of a fish kettle one sliced carrot, one sliced onion, one parsley root, one bay-leaf, four cloves, and twelve whole peppers. Place the lifter over the vegetables, and then gently lay the bass straight on top of it. Completely cover the fish with cold water. Season with a handful of salt, adding a wineglassful of white wine, then let slowly heat on a moderate fire until it comes to a boil. Remove the kettle from the fire, and let it thoroughly cool off in its own broth. Remove the fish from the kettle, lay it on a cold dish, dampen a napkin in the broth, and completely cover the fish with it to prevent the bass getting dry; then place it in the ice-box until further action. Strain three quarts of the fish broth into a saucepan, add a medium-sized sound, sliced lemon, and let it reduce on the hot range to one-half, add one leaf of Peter Cooper’s clarified gelatine (if not at hand, use one ounce of the other gelatine), let thoroughly dissolve, stirring it meanwhile with a wooden spatula. Prepare in a bowl the white of two fresh eggs, including the shells; thoroughly mix together; add now a cupful of cracked ice. Remove the gelatine from the range, place it on a table; gradually add to the eggs a ladleful of the gelatine, continually stirring the eggs meanwhile; and then add this to the saucepan, stirring while adding it; place it on the corner of the range, let it slowly come to a boil, and then boil for two minutes. Remove it from the fire; strain it twice through either a wet flannel bag or a wet clean napkin into a vessel, and let cool off.

Wash well and boil two quarts of fine white hominy for thirty-five minutes; season with a tablespoonful of salt, pour it into a flat pan, and let thoroughly cool off.

Take the fish from the ice-box, remove the napkin, gently lay it over the prepared hominy. Cut with a knife a square piece of about three ounces of jelly; let it lightly dissolve in a pan on the corner of the range, stirring continually. Prepare a pint and a half of mayonnaise, as for No. 206; add the dissolved jelly to the mayonnaise, mixing it thoroughly, then with a wooden salad-spoon pour the mayonnaise right straight down the centre of the fish, beginning at the head right down to the tail, and continue so on until the fish is completely masked from head to tail; put it in a cool place to let the mayonnaise and jelly get firm.

Have six small cleaned timbales, one and a half inches in diameter by two inches deep; place at the bottom of each a thin, round slice of truffle, cut with a tube half an inch in diameter. Dissolve about two ounces of jelly, taking care that it is not very hot, pour a teaspoonful of the jelly at the bottom of each timbale. Have a bowl with ice-water in it, dip in each timbale without letting any water get into them; turn them gently, so as to have them completely coated inside with the jelly. Have six heaped tablespoonfuls of cooked macédoine (No. 1032) on a dish; season with a teaspoonful of salt, half a teaspoonful of white pepper, and a teaspoonful of good wine vinegar, mix all well together, then equally divide it into the six timbales, but do not pour the vinegar remaining on the plate; pour in the balance of the dissolved jelly evenly over the macédoine in each timbale, place them in the ice-box to cool.

With a keen knife cut the hominy from all around as near the fish as possible, so that it will have exactly the same shape; remove the hominy that was cut away. Pass the palette of a cake-turner at the head part, right under the hominy, gently raise it up, and with the left hand in the centre under the hominy lift it up, and carefully lay it on a cold dish. Unmold the six timbales by lightly dipping them in warm water, so as to have them easily detached; place them at equal distances around the dish. Cut out six triangular-shaped croûtons of jelly one inch thick, two inches in length by one and a half inches in width, place one between each timbale, and it will be ready to send to the table.

It would be advisable to prepare the above fish one day before the time of serving, and dress on the dish one hour before sending it to the table. If any of the fish remains it can be utilized for patties, cutlets, or croquettes.

1441. Salt Mackerel à la Whitmore.

—Have two fine, medium-sized sound salt mackerel. Let them soak in plenty of cold water for at least eighteen hours, changing the water two or three times. Take out and thoroughly dry; remove the back bone of each. Arrange them on a well-oiled fish-broiler, split part upward, and then with a hair brush gently oil the surface. Place them on a very brisk fire for five minutes, on the split side, and two minutes on the skin side. Remove them from the broiler, dress on a hot dish, pour half a gill of drawn butter over, decorate the dish with one lemon cut in quarters and some parsley greens, and send to the table.

1442. Salt Mackerel Boiled à la Cowing.

—Prepare two fine salt mackerel exactly the same as for the above (No. 1441). But instead of broiling them, place them in a saucepan, with plenty of cold water, on the hot range, and as soon as they come to a boil place the pan aside and let slowly cook for seven minutes longer. Remove them carefully with a skimmer, drain well, dress on a hot serving-dish, place a cluster of Hollandaise potatoes (No. 999) at each end of the dish, decorate the sides with six quarters of lemon, three at each side, and serve with half a gill of drawn butter in a sauce-bowl separately.

1443. Fried White-Bait.

—Have one pound of fine fresh white-bait, thoroughly wash them in cold water; the water in which they are washed must be very cold, a piece of ice can even be added to it, so as to keep them firm; thoroughly drain, then inclose them in a dry towel and lightly shake them so as to thoroughly dry. Dip them in cold milk. Mix together two cups of cracker dust with one cupful of flour, roll the white-bait into this, and then fry them in very hot fat for one minute only. Remove, and thoroughly drain, sprinkle over a tablespoonful of salt equally divided. Dress on a hot dish with a folded napkin, and immediately send to the table.

White-bait should never be prepared in advance, except one minute before the time of serving, as they are very easily spoiled.

1444. White-Bait à la W. Merrill.

—Prepare a pound of fine whitebait the same as the above (No. 1443); when fried, mix a tablespoonful of salt with a saltspoonful of cayenne pepper and equally sprinkle it over all; dress on a hot dish, decorate with six slices of broiled bacon (No. 754), and serve.

1445. Oysters à la W. F. G. Shanks.

—Have three dozen fine, large, fresh box oysters opened into a bowl; thoroughly drain their liquor off, and then place them in a sautoire on the fire with half an ounce of good butter. Season with a saltspoonful of cayenne pepper, and then cook them as rapidly as you possibly can for ten minutes. Pour in two tablespoonfuls of good Madeira wine or sherry. Beat up in a bowl the yolks of three fresh raw eggs with half a pint of sweet cream, then add it to the oysters, and continually shuffle the sautoire until reaching boiling-point, then transfer them in a chafing-dish or hot soup tureen, sprinkle a tablespoonful of good Madeira wine or sherry over all, tightly cover, and send to the table.

1446. Oysters Scalloped à la Baltimore.

—Have three dozen good-sized, fine freshly opened box oysters, put them in a bowl. Season with a saltspoonful of cayenne pepper, and entirely suppress their liquor, seeing that they are almost dry. Have six small silver scallop-shells, lightly butter the interior of each, then evenly spread a tablespoonful of fresh bread-crumbs in each shell, gently lay six oysters in each shell over the crumbs, and then sprinkle a tablespoonful of bread-crumbs on the oysters in each shell; place half a teaspoonful of good butter in the centre of each shell; place them in a very hot oven to bake for fully fifteen minutes, or until they have obtained a good golden color. Remove them from the oven. Dress the six shells on a hot serving-dish, with a folded napkin, and send to the table.

1447. Soft Clams en Brochette à la A. P. Montant.

—Have twenty-four fine freshly opened soft clams, neatly clean them, then place them in a saucepan with their own liquor. Season with a teaspoonful of pepper only; place the pan on the fire and let them just come to a boil. Remove from the fire; let them cool for one minute.

Take six silver skewers; run a skewer through a clam right in the centre, then run the skewer through a small square piece of raw bacon, then another clam, a piece of bacon, and so on until you have four clams and four pieces of bacon alternately on each skewer. Then gently sprinkle them with fresh bread-crumbs, place them on the broiler, and broil for one and a half minutes on each side, remove from off the fire, dress the six skewers on a hot serving-dish, pour half a gill of maître d’hôtel (No. 145) over them; decorate the dish with six pieces of lemon cut in quarters and a few parsley-greens, and serve hot.

1448. Terrapin à la Robert Bonner.

—Have two fine diamond-back terrapin prepared the same as in No. 60. Suppress the claws as well as the galls, then cut them into very small even pieces.

Have a well-cleaned chafing-dish, light the jets of the alcohol lamp, pour into the water pan sufficient boiling water to fill it up to half its height. Arrange the dish over the water pan, place in the dish half an ounce of very good fresh butter, and then put in the terrapin also. Season with a tablespoonful of salt and half a saltspoonful of cayenne pepper, moisten with a gill of very good Madeira wine (the older the better), tightly place the cover of the chafing-dish on, and then reduce the wine to one-half, which will take fifteen minutes, without disturbing it.

Beat up, in a bowl, the yolks of four fresh eggs with half a pint of sweet cream. Remove the cover from the chafing-dish, then pour in the beaten-up eggs and cream, gently shuffle the dish, so as to mix all well together, arrange the cover on again, and let gently simmer for twenty-five minutes longer, gently shuffling the dish containing the terrapin every five minutes. Extinguish the light of the lamp and send to the table.

1449. Terrapin in Chafing-Dish à la Maryland.

—Prepare the terrapin exactly in the same manner as above, only substituting four hard-boiled egg yolks for the four fresh ones, and serving the same.

1450. Terrapin à la McGovern.

—Prepare two fine diamond-back Cheasapeake Bay terrapin, same as in No. 60. Discard the claws, as also the galls; cut them into small equal pieces, then place the terrapin in the ready chafing-dish with one ounce of fresh butter, as in No. 1448. Season with a tablespoonful of salt and half a saltspoonful of cayenne pepper, tightly cover the plate, and let gently simmer for fifteen minutes. Remove the cover, pour in half a wineglassful of good Madeira wine, tightly cover, and let gently simmer for about fifteen minutes longer. Lift up the cover, then squeeze in the juice of a small, sound, juicy lemon, carefully suppressing all the seeds, adding one teaspoonful of fresh, finely chopped parsley, cover tightly again, gently shuffle the dish so as to mix all well together. Extinguish the light of the lamp, and send to the table, either in the chafing-dish or in a hot soup tureen.

1451. Terrapin à la James Harris.

—Procure two fine Chesapeake Bay diamond-back terrapin, parboil and prepare them the same as for No. 60; then suppress the claws and galls; cut them into small equal pieces. Have the chafing-dishes ready lighted and the pan half filled with boiling water; arrange the dish over the pan, place the terrapin in the dish with one ounce of very good butter. Season with one tablespoonful of salt and a saltspoonful of cayenne pepper; then let gently simmer for twenty minutes; uncover, and pour in one wineglassful of good Madeira wine, put the cover on, and immediately send to the table with a decanter of sherry separately.

1452. Oysters à la L. Pomeroy.

—Have two dozen of rather good-sized, fine, freshly opened oysters, suppress their liquor, then place them in a saucepan on the fire with half an ounce of very good butter; gently boil them for three minutes, then add half a wineglassful of good old Madeira wine, let the wine reduce one-half. Break into a bowl four fresh egg yolks, with half a pint of sweet cream, then with the wire whip thoroughly beat them up, and then add it to the oysters, continually and briskly stirring while adding it; let all cool for three minutes, briskly stirring meanwhile. Remove from off the fire, pour into a hot deep dish or tureen and send to the table.

VEGETABLES.

1453. Banana Fritters à la Whittemore.

—Neatly peel six fine, sound, not too ripe yellow bananas, cut each one in halves, crosswise, place them on a dish. Have a well-prepared batter as for No. 1190; gently and carefully roll them in the batter one by one, so as to keep them in their original form. Place them in very hot fat, and fry for ten minutes. Lift them up with a skimmer, thoroughly drain. Dress them on a hot dish with a folded napkin, and serve.

1454. Banana fried à la John Claflin.

—Select six very firm, sound, red bananas; carefully peel them, cut each one into halves lengthwise, place them on a dish, one beside another, sprinkle two tablespoonfuls of flour over, gently and carefully roll them in the flour without disturbing their shapes.

Have two gills of sweet olive-oil in a sautoire on the hot range, and when very hot, with the medium of a flat spoon transfer the half bananas gently into the very hot oil, and fry them for five minutes on one side, then turn them over and fry for five minutes on the other side. Gently lift them up with a skimmer one by one, carefully dress them on a hot dish with a folded napkin, and send to the table.

1455. Fried Bananas à la Juarez.

—Have six firm, sound, not too ripe bananas; neatly peel them, and proceed to fry them in exactly the same manner as above (No. 1454), but using the same quantity of clarified butter instead of sweet-oil.

1456. How to Blanch Macaroni and Spaghetti.

—Have a pan on the fire with plenty of water, with two tablespoonfuls of salt; and thoroughly boiling, gently slide in three-quarters of a pound of fine Italian macaroni without breaking it. Should any stick out of the pan, gently press it down when the water boils again so as to have it as long as possible. Boil it for seventeen minutes. Remove from the fire, drain well, lightly refresh it in cold water, drain again, and then it will be ready for use whenever desired. Spaghetti is blanched the same way.

1457. Macaroni à la Crême.

—Take the above quantity of blanched macaroni, place it in a sautoire on the fire, with three ounces of butter, tossing well until it has thoroughly absorbed the butter; then add five heaped tablespoonfuls of grated Swiss cheese, season with a tablespoonful of salt, a teaspoonful of white pepper, and the third of a saltspoonful of grated nutmeg, and pour in a gill of hot Béchamel sauce (No. 154). Toss all well together, while thoroughly heating for five minutes. No spoon or fork should be used for mixing, as it only needs tossing. Place it in a hot hollow dish or tureen, and send it to the table.

1458. Timbale de Macaroni à la Napolitaine.

—Instead of preparing three-quarters of a pound of macaroni as in No. 954, prepare only half a pound. Have a nice round timbale about six to seven inches in diameter, lightly butter the interior. Cut one good-sized sound truffle with a tube one inch in diameter, cut also a small piece of cooked smoked beef tongue, of the red part, with the same tube, then cut both into very thin even slices. Place one slice of truffle at the bottom of the timbale right in the centre, then place four pieces of tongue at equal distances around the slice of truffle. Arrange macaroni all around each piece of tongue, beginning at the side of the truffle and ending at the other side. Have four pieces of truffle cut in diamond-shape; place one piece at each section of the macaroni, then arrange a large macaroni completely around the design, as close as possible, and continue the same until the mold is completely covered all around, and then lay in the ice-box until further action. Place the remaining macaroni in a saucepan with two ounces of good butter, tossing well while heating for five minutes, season with a tablespoonful of salt and a third of a saltspoonful of cayenne pepper, adding five heaped tablespoonfuls of grated Swiss cheese and a gill of tomato sauce; (No. 205) toss well again, to mix well together. Cut the remainder of the tongue and truffles into thin slices, and add them to the macaroni; gently toss again for two minutes; take from off the fire, and let cool off for fifteen minutes. Take the decorated mold from the ice-box, and then carefully fill it with the above preparation, being very careful not to disturb the design. Place the timbale into a large saucepan, fill the pan with water, up to half the height of the timbale, then place it in a moderate oven to cook for one hour and a half. Remove from out the oven, take the timbale out of the water. Have a hot serving-dish, then carefully turn the timbale over the dish, lift up the mold, pour half a gill of hot tomato sauce around the dish, and send to the table.