The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1895-03-06
A HELPFUL CORNER.
French Cookery.

will prove of interest to our readers. Many
hints will be found contained in the lessons
which can be applied in the preparation of
much of our every day cooking.
For the soup which is called French
Oyster Soup, they tell us to wash one quart
of oysters. by adding a cup of cold water.
Pick over and chop them slightly, then heat
to the boiling point. Strain and reserve the
liquor. ScaId one quart of milk with slice
of onion and blade of mace. Melt three
tablespoonfuls of butter, add three table
spoonfuls of flour and add to the oyster
liquor and milk after removing the season
ing Add the yolks of two raw eggs and salt
and pepper to the taste.
BE careful in adding oyster liquor to milk
that it does not curdle, it is the safest way
to add it as nearly the last thing before
serving
With this soup were served quenelles. .
Cook one-quarter cup of bread crumbs in
one-quarter cup of milk until of paste
thirds cup of halibut which has been forced
through strainer. Shape on a buttered
paper and cook in hot sa)ted water for three
minutes.
The baked smelts were served on platter
like spokes in wheel, the heads at the rim.
Between the heads were thin slices of lemon
sprinkled with chopped parsley, and sprigs.
of parley were laid across the center.
Parsley and thin slices of lemon are
always suitable garnishes for fish, said Miss
Farmer.
The stufing for the smelts was made as
follows:
Cook one tablespoonful chopped onion in
one,half tablespoonful butter three minutec.
Add two tablespoonful chopped mush-
rooms scant one-fourth cupful parboiled,
and chopped oysters, using soft part only.
Add one-half teaspoonful chopped parsley.
Add three tabespoonfuls Bechamel sauce,
add this to one half cupful force meat. Stuff
the smeIts, season with salt, pepper and
lemon Juice. Bake in - shallow plate FIVE
minutes, covered with a buttered paper.
Remove from the oven, sprinkle with
crumbs and bake until the crumbs are
brown. Serve with sauce bearnaise. i
Wash two thirds cupful butter, divide into
thirds. Put the ynlks of two eggs and one
piece of the butter into sauce pan, add the
Juice of one.half lemon. Stir over the fire
until it thickens. Add a second piece of
butter. Stir again until thick. finish with
the last piece of butter. Add one-half tea
spoonful water, a little meat extract. one
teaspoonful each of chopped parsley and
tarragon, one-quarter teaspoonful salt and
few grains of cayenne. The salad is to be
made of cold vegetables, in this case cold
beets, turnips and carrots we're used also
some chopped celery and some canned string
beans. The vegetables were cut in hearts,
rounds, stars and strips. The vegetables
were not mixed together but each kind was
marinated in French dressing and allowed
to stand few minutes. The arrangement
of the salad was a work OF art. each Color
being arranged separately and the whole
garnished with SPRAYS of parsley with pickle
fans and slices Of tomatoes around the edge.
The tiny fans carved from pickle were an,
exceedingly novel garrish. Parsley should
he pressed dry in cheese cloth, after wash
ing-it. I'D
For the dressing take one-half level
+easnoonful salt. one-quarter teasp0Onful
nenrer. two +ablespoonfuls vinegar and four
tablespoonfuls oil.
The chicken outlets demanded a great
deal of labor in preparation and b1t two
outlets can be taken from one chicken. They