MENU XXX

(£ufs aux crevettes k la Cingalese.

Salmis froid de "grouse."

Macaroni fourr^.

Fruits frapp^s au champagne.

1. Having made three gills of Ceylon curi-y sauce as

described for No. 2, Menu i., and strained

Eggs with it put into it with the cream and lemon

shrimps ala ^ :r. . , , • . j 1. •

Cingalese. half a pmt of picked shrimps, warm up

gently, and having arranged six poached

eggs on hot toasts on a hot silver dish, pour the sauce

over them and serve.

2. For this take all the meat from a cold grouse in as neat pieces as possible, dust them over with flour,

and put them aside ; while with the ^fgromT^ crushed bones, skin, and trimmings,

moistened with three gills of good broth, you make as good a grouse essence as you can in the manner described for the hare broth in No. i. Menu i. ; turn this to a sauce, as in the case of sauce a la Gogue, adding a quarter of an ounce of soaked gelatine during the process. Strain this through a hair sieve, and as it cools and begins to thicken, set a dish on ice, and with a trussing needle plunge each

FRUITS ICED WITH CHAMPAGNE. loi

piece of grouse into the sauce, coating it well ; lay these in a mound in the centre of the cold dish, reserving the best-looldng ones for the outside ; keep it in an ice closet, or in a vessel with ice round it, and when required take it out, surround the mound with broken aspic, and hard-boiled eggs in quarters. A salad made of fonds d'artichauts in the manner givsn for orange salad, kept as cold as possible, might accompany.

3. This is a handy way of disposing of nice remains, such as cold sweetbread, chicken or tur- key's liver, foie gras, &c. Make as good ,,

-' J J t> ! ■,,,-, Macaroni

an assortment as you can with cooked with mushroom, tongue, ham, and any of the savoury things first named, all cut into a coarse mince. Having prepared six tablespoonfuls of such a salpicon, put it into a stewpan, moisten it with a gill and a half of good brown sauce, and heat it gently up without boiling. Boil and prepare four ounces of macaroni, and finish the dish like spag- hetti fourre aux champignons in Menu xxiv.

4. Select three or four varieties of fruit ; pine- apple, peaches, apricots, bananas, &c., in quantity sufficient for the party. With a silver knife trim the fruit in nice pieces, and put them in a

china bowl over ice ; make half a pint Fruits

tCCUf 'Wttli'

of apricot syrup, flavoured with lemon champagne. and a glass of old brandy, and with it moisten the fruit as you do salad with dressing, turning it over with a wooden spoon and fork.

102 FIFTY LUNCHES.

Owing to the cold the syrup will by degrees coat the fruit. Let it rest over the ice till wanted, and at the last pour over it a pint of iced champagne, serving at once.