Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-04-14
PRACTICAL FRENCH COOKING.
A Cheap and Appealing April Dim
ncr Menu.

By Mrs. VIII II. Low, an eminent au-
tborty upon the art Of French cooking.
Copyright, 1895. by Mrs. VIII II. Low)
must speak Of the necessity of heating
plates and dishes used for warm food
especially for mutton, the grease of which
congeals so quickly. If there is no plate
warmer on the kitchen range, place them
in hot water for two or three minutes De-
fore the meal is served.
AN APRIL MENU.
Vermicelli Soup.
Boiled Salmon with Hollandaise Sauce.
Field Salad.
The proportions given are for three
people.
vERNiICELLI SOUP.
One pint and q half boullon.
One small handful yermicelli.
Crush the vermlcelli lightly IN your
hand ana put it in the bouillon' wnsh !.
boils. stir for minute OF wv. ar" rhs
IL cook slowly for twenty minutes INC
finest yermicellt is the best,
BOILED SALMON.
cal,,on n at its best from the ISL OIL
,A,,rII until the end of July. The fresh-
o.. 20 fish can be distinguished by the
hryIiancv OF the skin and bloody gus ana
eyes IL the skin and eyes are duii the
ash ia not fresh. Highly-coiored Salmon
is the best, whitish flesh denotes INFERIOR
quality. 4. ,oued and 70
which ingredients are added Is caleu IA
French a court-bouillon.
Wash the fish and put 1t In Vessei
With sufflclentscold water to cover II; then
throw in salt, pepper, bay leaves thyme
vinegar. onions shaved in round thlh
slices. and carrots cut in the same way.
II must be brought TO the boiling point
slowly. After cooking for eight or ten
minutes, strain the water and serve on
a folded napkin; trim with parsley
and slices of lemon, with the follow
ing sauce:
HOLLANDAISE SAUCE.
one quarter of a pound Of butter.
Yolks of two. eggs.
Half of a lemon.
A pinch OF salt.
a small pinch OF pepper
Cook In a balm marie, as II is most i'm
portant to preserve an even temperature.
IL the water becomes too warm 1t Will
cook the eggs and turn the sauce. Put
the eggs into the small saucepan. ana
add, one at time, small parcels or but
ter the size OF iilbert. Sur constantly
with wooden spoon II Will thicken IKE
a mayonnaise made with oil. and. indeed,
this real Hollandaise sauce is nothing but
a warm mayonnaise where the oil is re-
piaced BY butter. When the butter Is
all in, add the salt and pepper, and
squeeze in the Juice of lemon, still
stirring until It is all well mixed: serve
with the fish.
PRESERVED PEAS WITH BUTTER.
one pint OF peas.
Butter, the size OF a small egg.
A pinch OF salt.
A pinch Of pepper.
In France fresh peas are sold already
shelled. The dealer. through different
sized selves, Sits the varying grades.
often found IN the same shell. The largest
are cheapest the medium-size a trifie
dearer, and the smallest bring the highest
price
Throw the peas In a strainer. set In
the sink. and pour over them two or
three quarts OF boiling water Have the
butter In a small china or granite vessel.
and when the peas are well strain put
them In with II. Then set the vessel In
a larger one, containing warm water. and
leave Il In Il until the butter Is well
melted. Jump the peas once or twice
in order 20 mix the butter thoroughly
with them. Do not let the water get too
hot, as the butter will cook and turn 10
oil. instead OF being creamy. Serve as
soon as the butter is melted.
GREEN SALAD.
One pint Of field salad.
One dozen sprigs OF cherville. y
Four or five targon leaves. LIZ