MENU XLII

(November.)

CooLuilles aux bultres st, la Momay. Langue de veau k la V^nitienne.

Mousse de topinambourG. Omelette sucr^e aux plstaclies.

I. Six silver or china scallop-shells being available,

or one large one, make a coarse mince of any nice

cold cooked fish — turbot, brill, cod, or

other white fish, six good tablespoonfuls Oyster

, . i_ /-. i. J r scallops a la

being enough. Get a dozen fine sauce Momay.

oysters with their liquid, and have ready

three gills of fish broth. Prepare the oysters in this

way : — Put them with their liquid into the fish broth

(cold) over a rather low fire, watch closely and at the

first indication of boiling draw the pan away, let the

oysters remain two minutes in the warm broth, then

drain them, trim off their beards, and place them

ready with the minced fish. Next thicken the

strained broth with half an ounce of butter and half

an ounce of flour ; boil, skim, and reduce this till it

coats the spoon ; then butter the shells and lay in

the mince, allowing three oysters for each shell.

Now add a tablespoonful of grated Parmesan to the

sauce, and use it for moistening the mince. Dust

Parmesan over the surfaces of the shells, heat in the

oven, taking care to avoid burning or exhausting the

140 FIFTY LUNCHES.

moisture, and then serve on a folded napkin garnished with parsley.

2. Having trimmed a good-sized fresh calf's tongue, soak it in cold water for an hour, then put it into a

casserole or stewpan, and cover it with hot Calf's tongue broth, bring to the point of boiUng, and tienne. '' then slip into the pan three ounces each

of onions, carrots, turnips, and leeks, all cut into small dice, an ounce of celery, a bag con- taining a dessert-spoonful of dried herbs, and season- ing ; simmer for about three hours, then take out the tongue, and strain off the broth. At once, while it is hot, scrape off the skin of the tongue and put it away. This should be done the day before or quite early on the day itself. Having taken the fat off the broth, proceed to thicken three gills of it, bring to the boil, skim, and add half a gill of marsala. Next, having sliced up the cold tongue (or vvarm, as the case may be) in slices three-eighths of an inch thick and placed them in a casserole, strain the sauce over them, adding a gill of tomato sauce or puree. Let them marinade in this till wanted, when set the pan over a low fire and gently warm the tongue as you would a ragout. When hot take out the pieces of tongue, arrange them on a hot silver dish in a line overlapping each other, pour the sauce over them, and garnish with a ring of glazed button onions, Jerusalem artichokes, Brussels sprouts, or any nice garnish.

3. Boil and simmer a pound and a half of young

SWEET OMELETTE WITH PISTACHIO NUTS. 141

Jerusalem artichokes in just enough milk to cover them ; when tender strain off the milk, and pass the artichokes through a hair Mould of sieve ; custardise half a pint of the milk artichokes. with three eggs, and as it cools pass the ftiree into it ; season with pepper and salt, and add a gill of whipped cream ; butter a plain charlotte- mould, line it with buttered paper, pour the mixture into it and steam gently about three-quarters of an hour. Turn out the mould when it is set, and mask with Milanaise sauce.

4. Peel and pound with a dessert-spoonful of noyeau, or any liqueur that may be available, one ounce of pistachio nuts ; blend with them four rata- fias that have been crushed to powder ; Sweet omc- add an ounce of sugar, and just enough taMo nuts' syrup flavoured with the liqueur to bring the puree to the consistence of jam ; warm this gently and pass it into an omelette, made as described in the Appendix for sweet omelette, at the time indi- cated for the addition of jam.

MENU XLIII (November.)

Timbale de morue. Petit-sal6 k la Wyvern. Navets k la mar^cbale.

CroQLuettes de riz.

1. Boil three ounces of spaghetti for ten minutes

only, drain, and spread it out upon a joint dish.

Butter a plain pint charlotte-mould well, Timbale of ^^^^ j^j. ^^^ ^^^^^^j. gg^ cold all round the

top and sides of the mould ; then, direct- ing it with a trussing needle, line the top and sides with the spaghetti, coiling it in circles round the former, and setting it in layers like the straw hoops in a bee- hive all round the sides. When the mould is lined, fill it with a mixture made exactly like that given for the fish creams in Menu ii., substituting codiish for the whiting in these proportions : — Eight ounces of Cod, three of butter, and three of bread panada, three whole eggs, half a gill of fish broth, and a tablespoon- ful of cream with seasoning. Steam the timbale very gently for about three-quarters of an hour, and when firmly set turn it out, wipe off the butter which will cling to the spaghetti, and serve garnished with parsley. Sauce hollandaise may accompany.

2. This way of serving a nice piece of boiled

RICE CROQUETTES. I43

pickled pork has been tried and approved of. Dish

the piece of meat when it is ready on a

flat dish, arrange round it a ring of white ?^'lf'\ ^ ^^

haricots, cooked as described for No. i, withharicots.

Menu xxxix., but moistened with white

sauce made with their cuisson and garnished with

chopped parsley, and mask the pork with freshly

made tomato sauce mixed somewhat stiffly.

3. Choose four four-ounce turnips, pare, and cut them in sUces about the thickness of a halfpenny, trim these in rounds or ovals as much the

same size as possible, drop them one by Baked one into cold water, and when all are mar/chale. ready drain and turn them out upon a clean cloth to dry ; butter a saute-pan with two ounces of butter, set it over a low fire, and lay the turnip slices in it, moving them about till turning a pale gold colour ; then lift and arrange them in a buttered fireproof china baking-dish in layers, dusting them with grated Parmesan, and when the dish is filled moisten the whole with sauce Milanaise, page 89 ; cover the surface with grated cheese, and pour the butter out of the saute-pan over it. Push the dish into a moderate oven and bake until it is coloured and you can easily pass a skewer through the slices of turnip. Serve in the dish laid on a napkin.

4. Blanch six ounces of Carohna rice in boiling water for five minutes, then drain and transfer it to another stewpan containing f^gq^^^ffgs a quart of boiling milk, four ounces of

sifted sugar, an ounce of butter, and the zest of a lemon.

144 FIFTY LUNCHES.

Simmer now for an hour over a low fire, remove the pan, and when the rice is cool, having absorbed nearly the whole of the milk, break into it two whole eggs, mix well, and spread it out upon a dish to a thickness of an inch and a half. When cold and firm cut the mass into pieces an inch wide and one and a half long. Strew a pastry board over with crumbled ratafias that have been grated, or pounded and sifted ; put the portions of rice upon this bed, and roll them in cork shapes, then dip them in well- beaten egg and crumb them with the same crumbs. Fry when quite dry in a deep bath of boiling fat till a golden colour, and drain afterwards on a wire drainer laid on a sheet of brown paper in front of the fire ; then dust them liberally with sifted sugar, and serve with hot apricot syrup~ sauce, flavoured with rum and lemon. An easy luncheon dish if the rice be prepared the day before or very early in the morning, to allow of its getting cold.