Los Angeles herald., 1906-07-01
A Dainty Menu

chopped parsley and pickles between them. Fill
up with more aspic jelly, and when cold turn out,
garnish with salad watercress and serve.
SWEETBREADS AND OLIVE SAUCE.-Re-
quired: One pair of sweetbreads two ounces of
butter, two tablespoonful of -four, three-quarter
pint OF stock, a desertspoonful of catsup, six
olives, crescents of fried bread.
Parboil and pick apart pair of fine sweet
breads. Brown two ounces of butter in small
stewpan with two tablespoonfuls of flour, STIR
ring till smooth and good brown. Pour in
three-quarters of pint of stock and stir till all
boils up. Add a dessertspoonful of mushroom
ketchup and six olives, stoned and cut very
small, Season all with pepper and salt, and add
the sweetbread. Make all very hot, and serve in
an entree dish with fried crescents of bread.
COLD LAMB AND TOMATO MAYON.
NAISE.-Required Three or four tomatoes, a
joint of cold lamb, two yoks of eggs, six table
spoonfus of salad oil, made mustard, pepper and
salt little vinegar, chopped onion and parsley.
Skin the tomatoes, cut them in half, set on
cold dish, and keep on ice if possible for hour.
Make a mayonnaise with the yolks of two eggs
working into them gradually the salad oil, the
mustard, salt and pepper. Add to the sauce
(which should be very thick sufficient vinegar
to dilute it to the right consistency, spread lit
tie mayonnaise over each half of tomato, let it
cool again and garnish the dish with watercress.
just before serving arrange slices of cold lamb in
the centre of the dish. Scatter chopped parsley
and onion on each tomato.
SWEET LLOONS.-Required: One ounce
of butter, three ounces of fine flour, three yolks
of eggs, two whites of eggs, deep frying fat, and
one gill of lemon sauce.
Place half pint of water in a small stewpan
and when boiling stir into it one ounce of butter
Have three ounces of dried -four sifted on to a
piece of paper, add it to the boiling butter and
water, beating with wooden spoon till the mix
ture is smooth and leaves the sides of the pan.
Remove this from the fire and beat in separately
the yolks of three eggs and the whites of two
Set it aside to cool; have painful of deep fat,
and when it is so hot that blue smoke rises
drop spoonful of the mixture into this and cook
Until an amber color. The ballons will swell
very much, and only two should be done at
time, so as to allow plenty of space for them to
float in. Drain on kitchen paper, and sift sugar
over after placing on dainty doyley. Serve
lemon sauce with the balloons.
STRAWBERRY TARTLETS. - Required:
Some short pastry, raw rice, fresh Strawberries a
little syrup two teaspoonfuls of brandy, lemon
juice, chopped pistachio nuts.
Line some patty pans daintily with short past
ry, fill them with uncooked rice and bake. Have
ready some fresh Strawberries, remove the stalks
and lust warm them in good syrup of sugar and
water, to which small quantity of brandy and
little lemon juice has been added. When cold
fill the tartlets and over each scatter little chop
ped pistachio nuts
SAVORY TONGUE Required; Cold cooked
slices of tongue, gill of good stock, one onion,
pepper and salt, two beaten eggs, breadcrumbs,
half an ounce of butter.
Take some cold cooked tongue and cut it into
dice and for every halD teacupful allow one gill
of stock, chop small onion finely and put it
into the stock, add salt and pepper to taste.
Make it thoroughly hut, mix the meat into one or
two eggs and add to the stock. Stir WELL and
put into small china cups or soufhe cases, sprn-
kle thiclSly with breadcrumbs, and dot with bits
of butter. Bake for quarter of an hour in a
quick oven.