Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-18
Satisfy.

with Sauce.-Scrape a bunch OF freSf
oyster plant or satisfy and put at once into
water calculated with vinegar, and when
all the roots are ready cut into two-incf
pieces and boil until tender in plenty OF
sailed water. to which two or three table
spoons of -four stirred into the same guam
| tity of vinegar has been added Drain an6
pour over the satisfy about a pint of Sou
bise sauce.
Soubise Sauce.-Peel and slice six good
sized onions; put over the fire in cold water
when the water bols drain it from the on
ions and add boiling water. Cook the on
| ions until they extremely soft and the
water is much reduced; drain and rub the
onions through a sieve. Make white
sauce with two tablespoons each of butter
and flour, dash of white pepper, one-fourth
teaspoon of salt and one cup white stock;
add half cup cream or one tablespoon but
ter and half cup rich milk and the onion
puree.
Satisfy oysters-scrape the roots, cut in
slices, and allow to stand in vinegar and
water until all are ready. Boil them till
tender in water slightly calculated with
vinegar or lemon juice; butter a pudding
dish and put in layer of the slices, cover
with a layer of buttered cracker crumbs,
continue in same manner until all are used,
having crumbs on the top. Pour over just
enough milk to cover the slices of the
plants and bake an hour or more.
A French Luncheon.
Gufs brouilles aux ponies d'asperges
FLEETS de sole, Florentine. Caneton en- mayonnaise
Timbales de CABLES
Praises a Ia creme glace. Cakes.
Oeufs Brouilles.-Break into a basin as
many eggs as you require, adding for six a
full tablespoonful of cream, and a season.
ing of salt, pepper and nutmeg, and stir
this over the fire for a little until 1t begins
to thicken, when you add the asparagus,
prepared as below, and stir again till the
eggs are on the point of setting when you
dish up on hot dish, garnished quickly
with parsley, and serve. For the aspara-
gus, boil the tips till tender in sailed
water, drain well, put them into a pan with
one ounce of butter melted, saute them
over the fire for five minutes, and use. You
will require gill Of asparagus tips for the
six eggs.
Fillets of Sole.-Fillet the number of soles
required, trim neatly, batting them out
and cook for five minutes in a well-buttered
saute pan, sprinkled with a little lemon
juice or light French wine, as you please.
Have ready some ready cooked spinach, and
reheat 1t with little cream and flavor
ing of grated cheese and coraline pepper,
arrange a bed of this on gratiR dish, lay
the filets neatly on 1t, sprinkling them with
a little oiled butter, grated cheese and
pepper, bake in hot oven for a minute
or two. Have ready some of the spinach
thick melted butter with cream, pour this
lightly over the fish, and serve at once
Duck Mayonnaise.-The ducklings should
be roasted the previous day and allowed to
get cold before being cut. About two hours
or so before they are wanted cut the birds
neatly into fllets or small joints, and mar
made these for an hour or two at least in
a tablespoonful of salad oil, the juice of a
lemon and some broken up parsley stalks
Meanwhile, prepare rich mayonnalse
sauce, either with oil and vinegar or lemon
Juice and cream, as you please; well wash
some nice cabbage Iettuces, removing and
putting aside the hearts, break up the outer
leaves small as you can with your fingers
(do not let a knife come near them), toss
ing them we'll together with good sprink-
ling of oil, vinegar. freshly ground black
pepper and salt till each leaf is well coated
with the dressing Now lift them out of
the mixing bowl (never mix the salad In
the bowl in which 1t is to be served, and
make layer of these leaves In the center
Of a DISH drain the duck Joints lightly
from the marinade and arrange them neat
ly over this bed, then pour the mayonnaise
smoothly over all Now arrange the quar-
tered hearts of the lettuce round the dish
alternately with quartered hard boiled eggs,
and add as garnish some nice turned
olives, farced either with anchovy butter
or with fillet of anchovy In oil.
Timbales of Quails.-Prepare some good
sayory jelly, but do not use aspic, as 1t
spoils the flavor of the quails. Have ready
some quails, previously boned, farced, and
praised, which have been well pressed, and
haIye these neatly; line a plain charlotte or
with the savory jelly, and arrange the half
uuails neatly round It, keeping the cut side
inward; set these with more jelly, and
fill up the center with cold, cooked peas