Los Angeles herald., 1905-03-26

Carviere .Canape.-Stir the yolks or
two hard-boiled eggs fine, add one ta-
blespoonful butter, stir till creamy; add
by degrees four tablespoonfuls car
Were, one tablespoonful lemon Juice,
one teaspoonful very fine chopped
onion, a dash of cayenne pepper and
six (mashed fine) anchovies. Cut six
thin slices of bread into rounds fry
them light brown with butter in pan;
when cold spread them over the above
mixture smooth; then decorate in dis
tinct rows with hard-boiled white and
yolk of egg and rows of carviere be-
| tween.
Cream of Caulifiower Soup.-Cut one
small head of caulflower into pieces,
wash and cover with three pints of
white stock; let boil till tender; then
rub 1t through a sieve. Melt two
ounces butter, add two ounces of flour;
stir and cook two minutes; add the
caulifower and the stock in which 1t
was boiled; cook five minutes; add half
pint of milk.
Filet of Flounder.-Season the filets
of two medium founders, each
weighing about one and half pounds,
with pepper and salt, sprinkle over the
juice of one lemon; lay them in a COW
cred dish, with one large onion cut into
Slices half a bunch Of parsley; cover
the dish and let stand one hour.
Twenty minutes before serving mix the
yolks of two eggs with half cup milk.
add a quarter teaspoonful salt, two
heaping tablespoonfuls flour, half ta-
blespoonful melted butter, and stir to
smooth batter; then add the whites,
beaten to stiff froth. Wipe the filet
dry with clean napkin, dip each piece
separately into the batter, then drop
into boiling fat, and fry light brown on
both sides.
Tomato Bernaise Sauce.-Place two
tablespoonfuls fine chopped onion in
small saucepan, and three tablespoon
fuls tarragon vinegar, and eight whole
peppers crushed fine. Place all together
over the fire and cook till dry. Re-
move, and when cold add four yolks of
eggs, set the saucepan in another Of
hot water, stir constantly, and add four
ounces of butter in small pieces; season
with one even teaspoonful salt and half
pinch of grated nutmeg; stir till the
butter is melted, add three Tablespoons
fuls stock and stir until sauce is thick,
then add two tablespoonfuls .stewed
tomatoes, mix and strain, add last two
tablespoonfuls whipped cream.
| C.I,
pint of whipped cream with two yolks
of eggs, add the juice of one lemon.
half teaspoonful of salt and half tes,-
spoonful of sugar. Pour over the salad
as follows:
Mix together in a bowl half cup OF
pecan nuts previously boiled in salted
water for ten minutes), half pint OF
very finely cut apples. the same of fine
sliced oranges and half cup Of. very
fine cut table celery. Open head of
lettuce, remove center small head. Mix
half of the dressing with the fruit, nuts
and celery, fill 1t in center of salad
pour over the remaining dressing and
decorate with slices of oranges, red
apples and pecan nuts. Serve at once,
BISCUIT Tortoni-Put the yolks OF
four eggs with one and half table-
spoonfuls of sugar three tablespoon
fuls Madeira or sherry wine over the
fire, stir till thick; then set aside till
cold. Next, when cold, add one pint
whipped cream and two ounces pow
dered sugar with one tablespoonful
vanilla. Fin into paper cases. Freeze
go hours,