The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-12-21
Soles = la Dauphin.
Rump Steak with Oysters. i.
Roast Fowls.
White Ssuoo.


Cambridge Pudding. Clarence Cream.
Italian Soup.-A knuckle Of veal, head
OF celery. l CARROT 4 onions. u pint Of
cream, few allspice, 2 blades Of mace. sea-
soning little roux, 2 OF. Of rice. 4.ox. Of
macaroni, quarts of water; cut the veal in
small pieces. place it in stewpan, cover
with quarts of cold water, let boil, take
off the scum, then add the vegetables cut
in pieces, few allspice, mace, and season.
ing; gently simmer for four hours, strain
off the gravy, thicken with roux, add the
cream, strain through hair sieve; boil tho
rice and macaroni in water, with . little
| salt, till tender, strain and add to the SOUP.
serve very hot.
| Soles a Ia Dauphin.-3 soles filleted, /
| onion, / carrot, pint of milk, dessert
spoonful of anchovy sauce. OF. of butter,
lemon. little roux, little parsley,
glass of sherry; roll the fllets in the shape
of corks, place them in u baking tin, add
the juice of a lemon, the sherry, and seas
oning; cover with butter paper and bake
Ii minutes; cut the onion and carros very
small, put them in stewpan with l OF,
butter and lightly fry, add the milk, roux,
anchoyy sauce, and liquor from the soles;
simmer 20 minutes, strain, and add q little
chopped parsley to the sauce; dish the coles
in circle, pour the sauce over, and garnish
with croutOns of fried bread. ss
Stewed Rump Steak with Oyste1s.-1 b
rump steak. IL oysters, onion, ! carrot,
stick OF celery. some seasoning, a little
parsley, thyme, little roux, blade Of
mace, OF Of butter, 2 pints Of stock, and 4
pinch Of mustard; chop the carrot, onion
and celery very hne, put them in q stewpan
with the butter. lay in the steak, add some
seasoning, parsley, thyme, mace and the
liquor from the oysters, and let simmer for
gravy with a little roux, strain in a stewpan:
put back the steak, put in the oysters. SIM
mer q minutes, add pinch af mustard, and
serve.
Roast Fowls-Procure two good fowls.
roast them in front Of sharp brisk fire FOR
thirty-five minutes, occasionally bastinp;
when cooked place on hot dish, garnish,
with fried potatoes and rolls Of drilled bn-.
con: serve good brown gravy and bread
sauce with them.
Potato Ribbons - Two.pound p,tatoes.
lard; cut the potatoes in slices an iuch
thick, peel them, and then pare round and
round IN long thin ribbons; place them in q
pan of cold water, and a short time before
they are wanted drain them thoroug hly,
plunge in boiling lard till they are Of d
golden brown; drain them from oil tat.
sprinkle salt over, and serve.
Mushroom with White Sauce.--Oue small
punnet Of mushrooms, 2 OF. butter, the Juice
of l lemon, n wineglassful OF water. 3
spoonfuls of white sauce; we'll clean the
mushrooms peel them and remove the
stalks. add the butter, lemon juice and wa
ter; boil quickly in q stewpan for minutes.
drain them and put into another stewpan
with the sauce: reduce the liquor in which
the mushrooms were boiled and add IL Is
them.
5 Cambridge Pudding.-Half-pound bread
crumbs, Oz.hour. OF. powdered white SUI
gar, a little grated nutmeg, or. butter Is
eggs. OF. currants, 2 or mixed peel, 1 glass
Of brandy, cochineal; beat the sugar md
butter to q cream. add the eggs one
at time, then the flour, breadcrumbs. cur
rants. nutmeg, and peel, stir lightly to-
gether, pour into a buttered mould. and
steam II hour; mix in a small stewpan tho
brandy, 2 OF. white sugar, Tablespoonful
of water. and few drops OF. cochineal:
turn the pudding on to a dish, pour the
sauce over, and serve.
Clarence Cream.-s< pint cream. 2 az.
powdered white sugar. tho Juice Of one
lemon, pinch of cinnamon, / glass 81
moyeau, a OF. gelatine dissolved in q ton
cupful of water; beat the Dream to stiff
froth. add the sugar, lemon Juice, ciuna-
mon, moyeau, and Qelatine, mix the in0re- h
dents lightly together. pour into = mould.
and st and aside to set; the gelatine ehould
be soa ked in the water for two hours, then
stirred over the fire till quite melted beforo
adding the cream.