New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-11-21
HOUSEHOLD NOTES.

FHLET OF BEEF WITH MUSHROOM SAUCE-When
your roasted INLET done place 1t on your platter
cut ii moderately thick Slices only two or three
of which need be detached from the main piece
Then pour round tho meat sauce of mushrooms
prepared thus: Cut of the stalks. aud cut the
mushrooms into halves Throw them into a little
boiling beef stock. nicely seasoned boil the mnsh.
rooms till done, thicken them with cooked mix
ture OF butter and ti0nr, and add few drops of
lemon Juice. When the sauce is poured round the
dsh Garnish with parsley and two three slices of
lemon.
SALAD OF CAULIFLowER.-BOi the eauliflower
till tender let IL get cold then let it lie for an
hour in a mixture OF OIL vinegar, pepper and salt
Then drain. heap 1t IN dish and cover with May
onnaIse sauce.
APPLE PUDDING.-Stew half dozen large apples
into NICE smooth sauce, ana add while warm o
half tablespoon OF fresh butter aud sugar enough to
make thoroughly sweet Heat q little butter III the
frylng-pan, and then pour in cup of breadcrumbs,
which must be stirred over the fire until they are
pale brown. Then sprinkle these the bottom
and sides of a buttered mould put three we'll
beaten eggs and half teaspoon OF lemon Juice into
the appe-sauce, then pour II INTO the mould strew
some OF the breadcrunibs over the top, and bake tf
teen minutes Turn out on hot dlsh, and serve
with WINE sauce.
APPLE FooI--Pcel, core and thinly slice some
apples of a kind that will cook to soft pulp put
them in stone jar with sufficient white sugar to
sweeten, and tablespoons Of water. Place the Jar
in a saucepan OF hot water, aud boil until the
apples are very soft. Then turn the apples out of
the jar into bowl and beat them 10 a smooth pulp
Let it stand to get quite cold. and then mix sufi-
cent cream with IL 10 make II the right consistency,
or some custard not favored. Put in custard
glasses, or in glass dish, and crate little nutmeg
over it. The natural flavor OF the apples Is most
delicate IN this dish. and, therefore, any 6avoring
but the smallest sospcon of nutmeg spoils it.
TURKISH PILAU.-Wash ounces of rice and boil
it in pint of water for eight ten minutes at the
most, throw into a colander that it may thoroughly
drain. Then place it In a stewpan with ounce of
butter, salt aud pepper to taste, stirring well. aud
adding by degrees about BALI pint Of good fowl
broth. Cook till properly dOue, turning out with
the grains separate. Ii is to be served perfectly
hot The foregoing is true pilau, but additions
may DO made OF portions OF the meat OF the fowl
or of any other animal matter. of little curry
powder, OF chutnee. fried onions. or mushrooms.
CRoQUETTEs or PARrRIDGg.-Pick out from the
remnants OF partrldges quantity OF meat from the
breast, mince it all timely, and put il into a sauce
pan. with piece OF butter previously melted and
amalgamatcd with pinch of flour; add pepper and
salt and CRATE OF nutmeg. Stir WELL and add, off
the fire. the yolk OF egg beaten up with
the juice Of lemon aud strained. Spread out this
mince (which should be pretty stfD and when it IS
nearly cold fashion it in bread crumbs into small
portions infhe shape of balls of corks Dip each
In beaten-up egg, and then roll it in very ino
baked bread crumbs Let the oroqnettes rest awhile
then fry them in hot lard TO golden color. Serve
Oh napkin with plenty of fried parsley.
PorAroFs Ia FEANciIsE.-Take some boiled