The morning times., 1896-08-17
DINNER HINTS.
How Quests Can Be Entertained and
Even Surprised.
7s4-7se 18th Street.

/
four or six persons the following recipe
| for preparing the fish, beautifully varies
| the monotony after the inevitable cleaI
soup: Trim some small fRlets Of salmon.
| or fresh paddock, neatly; boil and drain
| them and mask with yellow sauce; then
scatter the top Of each thickly with olives
| which have been bfaised for twenty min
utes in sufficient stock to cover them-the
addition OF little sherry will be found an
Improvement. For the yellow sauce rather
more than half pint OF thick melted but
ter will be required. Season 1t with salt
and cayenne, and just before the sauce is
wanted add the yoik of an egg, which has
been beaten up with desertspOonful Of
lemon Juice, and stir quickly, while the
sauce thickens. being careful to remove ir
from the fire before it boiis.
A dish OF mutton outlets au foic gras
is an entree Of which an ambitious oHpk
should feel proud. Braise the outlets. af
t.r thinning them very neatly, for about
three-quarters OF an hour; then press
them between two dishes and when Cold
mask them with the folio wing farce: Mix
me contents OF a small pot Of foie fsras
with paDada, which is prepared by
stirring two tablespoOnfuls OF flour into
quarter Of a pint OF boiling watar. N
which an ounce OF butter has been dis
solved: the paste must be stirred G0til
= il quite smooth and leaves the sides
"f the pan without sticking; when it mas
cooled mix it with the foie gras and the
yolk OF an egg, season with salt and pep
per. and pass through wire sieve. sfter
masking the outlets with this farce, let
item stand in a cool place for an hour
before passing them through egg aud fife
crumbs in the usual way. and when they
have been fried a golden brown, .iisii up
cE border OF spinach, with a piqiante
sauce poured round: and do not forget
the necessary little frin to hide the hone
az each outlet.
One 50 often longs to offer ones friends
an entirely new dish that my next sug-
gestion shall be for an Oriental pilau or
piIaff. which is seldom. If ever. seen in
America. There are sevral ways of
preparing this dish; it varies. for ill.,
stance. in Turkey and India and Arabia.
and the English method seems to be a
combination of those followed in the
three Oriental countries. and has gained
accordingly. To prepare the rice for a
piIau. bianch it after washing it. by put
ting it into saucepan of cold water
slightly sailed, and place over a mod
crate fire; directly il boils remove at once
from the fire, strain the rice and rinse in
cold water. and place on a cloth to drain.
Cut a small onion into slices. and put
into stew pan with rather more than
an ounce of butter, and fry it. without al
owing it to brown. for twelve minutes:
remove the onion and sprinkle in a dust
OF curry powder, very little saffron. 4
pinch of cayenne and salt. and a little
powdered cinnamon; then put a quarter
Of pound OF blancbed rice into the
pan. one or two red chillies cut into
strips, few small slices of green gin
ger, and two dozen sultana raisins; stir
ali the ingredients together and pour in
three-quarters of pint of nicely Favored
white stock. made OF the liquor in which
The fowl has been boiled; let tie stock
boil. then cover the rice with a thick
piece OF bu;tered paper, and let it simmer
gently at the side OF the stove for about
three quarters of an hour, when the grains
OF rice should be quite separate and the
stock all absorbed
Remove the meat from a boiled fowl, cut
it into pieces OF convenient size and the
liver into slices and make quite hot in
boiling butter. Place half the rice on a
dish. and arrange the pieces of fowl On
it; then cover with the remainder OF the
rice. and serve the pilau as hot as DOS
sible.
The English use rhubarb so much more
extensively and to so much better ad-
vantage than we do, that when last in
London 1 could not refrain from collect
ing few recipes that govern its use.
The following makes delicious rhubarb
cream. Stew n bunch or rhubarb. cut
into small pieces by putting it into a stew
pan with plenty OF sugar, but only a
tablespoonful OF water; cook it slowly
in the oven. and when soft, pass it
through sieve, and add the grated peel
and the juice OF half a lemon to il, and
half pint OF cream, in which half an
ounce of gelatine has been dissolved;
color it light red with cochineal df YOU
wish.) and whip it for minute or two
before pouring it into an open mould
When required turn out and fill the cen
ter with whipped cream which has been
swcetened. Scatter the top with pis-
tachio nut, which has been blanched and
chopped.
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