Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-22
French Meat Recipes

on a good fire. When hot put In the meat
Then salt and pepper, cover, and let COOK
slowly for two hours. Serve with the fol-
lowing sauce: Fry in oil two or three on
ions sliced thin. When Drowned add two
tablespoonfuls of vinegar, a small teaspoon
full of mustard. salt, pepper and a ha1 pint
of bouillon Put the meat on dish and keep
warm. Replace it by the sauce, boil for
a few minutes, pour over the meat and
serve.
Beef Tongue Roasted.-Wash the tongue
and steep 1t In boiling water long enough
to allow the skin to become loose and be
scraped off easily. When scraped and freed
from gristle put Il In boiling water with
salt, pepper, one good-szed carrot. two
onions two bay leaves two cloves of gar
lie and two shallots. Boil four hours.
Take 1t out and let It get cold. Lard 1t
with thin strips of pork and bake In the
oven for three-quarters of an hour. Serve
with sauce piquante, puree or Ia
jardniere.
Calls Liver Saute.-Put a good-sized
piece of butter in frying pan over a bright
fire. When the butter is hot put In sliced
liver and brown quickly on both sides.
Sprinkle with salt and pepper. Remove
the pan from the fire and arrange the liver
on a dish. Then return the pan to the fire
and to the gravy in it add two tablespoon
fuls of vinegar. Scrape the bottom OF the
pan and let boil. Pour over the liver and
serve with chopped parsley on the top.
Like kidneys. liver saute should not COOK
too long: eight minutes sufficient.
EscalopeS of Neal.-Slice some veal cut
lets in pieces four inches square and hall
an inch thick. Heat some butter in the fry
ing pan and put in the meat. Brown on
both sides Pour out the butter and re-
place It by quarter of a pint of bouillon;
put in salt, pepper. finely chopped chives
and parsley. Cook slowly for half an hour
and serve.
Spaghetti-To boil spaghetti grasp the
given quantity in your hand, put the ends
down into boiling water and as they soften
press gently until the whole length is In
the water; boil rapidly for twenty min
utes. Drain and blanch in cold water. The
small Italian pastes used for soups are
usually cooked a few moments in water,
then drained and finished in the soup. A
half pound will be sufficient to serve six
persons. The Italians cook 1T for twenty
minutes in water, then finish the cooking
in stock.
Spaghetti in Cheese Shell.-After the CEN
ter has been scooped from a pineapple or
Edam cheese, save the shell for the serv-
ing of spaghetti. Boil the spaghetti. drain,
blanch and drain again. Twist 1T around
the inside of the cheese shell; make half
pint of cream sauce and pour 1t carefully
over the spaghetti. Stand the shell on a
piece of paper in the bottom of baking
dish and bake in a moderately quick oven
fifteen or twenty minutes. Dish on nap
kin and send at once to the table, II
handled carefully the shell may be used
again. The cheese shell imparts delicious
flavor to this most tasteful and slightly dish.
Spaghetti with Tomato Sauce.-Heat, boil
and blanch spaghetti in tomato sauce, al
lowing four ounces of spaghetti to each
pint of sauce. Pass with 1t Parmesan
cheese.
Salmon
Salmon Steak. Baked-Have a steak cut
an inch and a half thick from the center
Of possible) of a good fresh salmon. Wash
nd x.,iyNa dry- Dph hott Of ri
ping pan with a tablespoonful OF butter
and sprinkle a tablespoonful of minced
onion. tablespoonful OF salt and half that
quantity of white pepper. Lay the slice
OF fish on top. brush over II with the yolk
of beaten egg, sprinkle with second
tablespoonful of minced onion and parsley
mixed. dredge with half teaspoonful of
salt a tablespoonful of paprika, dash of
cayenne and the juice of small lemon
Dot with tablesp of butter in bits,
and place In a hot oven for one-half hour
Take up on a heated platter, garnish with
wedges of lemon and sprigs of parsley, and
serve hot with bechamel sauce.
Bechamel Sauce-One and a half cup
fuls OF good white stock put in a stew
pan with small white onion, three mush-
rooms a small sprig of thyme. parsley and
a tiny bit of mace. Let simmer until
duced one-half. then strain slowly into one
coffee cupful of good cream, which has been
put on the fire In another saucepan. scald-
ed and thickened with a teaspoonful of
corn starch mixed smoothly IN table,
spoonful of water. stir continually to blend
the two well, then serve.
Salmon on Toast Qeft over).-Drop thin
half slices of stale bread in smoking hot
lard. They VIII brown at once. Lift them
out, drain on brown paper and place on
hot platter. Have ready heated a coffee
cupful of faxed, cooked salmon In a tea
cupful of seasoned cream sauce: nut a
tablespoonful of the salmon on each piece
OF fried bread and pour around a smooth
tomato sauce. Leftover rice may be mix
ed with the salmon. or may be made into
small pyramids, brushed with butter
Drowned in the oven quickly and used as
garnish on the platters II a little lob
ster meat is at hand heat 1t In the cream
sauce before adding the salmon.
Salmon Salad.-Have the fish cut into
inch slices, pound pound and a half
from the tail end. Tie the slices in a piece
OF cheese cloth and plunge into vessel OF
boiling water sufficient to cover them to
which have been added a scant dessert
spoonful of salt and a tablespoonful of vim
egar. a bit of bay leaf, and the greens from
stick or celery. Let simmer about twenty
minutes, drain. remove from cloth and set
aside until perfectly cold. When ready to
serve cut each slice into neat pieces of uni
form size, allowing one piece for each per-
son. Lay piece on three nice, crisp inner
leaves OF lettuce. letting the lettuce protect
beyond, mask with mayonnaise dressing ar
range few crisp slices of cucumber be-
tween the lettuce leaves, and serve. Sal
mon.- mayonnaise, lettuce and cucumber
must all be Icy cold and the two latter
crisp. To prepare the cucumber cut off
first the two ends. wash the knife, TO re-
move the bitter tang, slice off the rind
lengthwise. again rinse the knife then lay
the cucumber fiat on the table and slice 1t
thin paper. Throw into ice water,
in which a small young onion has been
sliced, cover and put on fee for an hour
two. Another method OF cutting the GU
cumber is I'm lengthwise sticks or pencils;
these also should be crisped In ice water.
They may be laid on each plate beside the
salmon or arranged log cabin style around
It. Do not use sugar In the mayonnaise,
but make 1t With plenty of paprika
Favorite Dishes
Shrimp Croquettes.-Remove one can of
shrlmps from the can. Throw them into
cold water and wash rapidly but carefully:
drain well and then chop fine with a silver
knife. Place over the fire in a double
broiier half pint of milk; rub together
one rounding tablespoonful of butter and
three OF -four. add 10 the boiling milk and
stir TO thick paste. Add 10 the shrimps
level teaspoonful of salt, level table
spoonful of parsley. a tablespoonful of
me-