Los Angeles herald., 1906-03-04

the empty spaces with forcemeat. Af-
ter putting on a thick top crust, and
ornameenting it, brush it over with egg,
and bake In moderate oven for about
three hours. The gravy, which should
be reduced till it is very strong, must
hole in the crust, and if the pie is to
be eaten cold little gelatine may be
added to it.
Curried LentlIs
For cold weather this is an especially
acceptable dish. Put three large table.
spoonfuls of good lentils into a pan
with enough salted water to cover them
nicely, cook them in this till perfectly
tender. but not broken, when you
strain them from any liquid that may
be left. Fry a large minced onion in
an ounce of butter till quite tender,
then in the same pan fry half a. tea
spoonful of mild curry powder for a
minute OIL, two; next add three sliced
tomatoes (canned ones will do), a heap
pint of boiling water, any of the water
in which the lentils were cooked there
may be. and lastly stir in teaspoon:
full of good curry paste, being careful
to get it all smooth. Stir to this the
lentils with knob of loaf sugar, the
juice of half a lemon, and one ounce
of butter. and stew it all till thick.
Make a wall of nicely-boiled rice on
dish. pour the lentils in the centre, and
or two of tabasco or a good dash Of
,tamarind juice is a great addition.
To Make Poivrade Sauce
Gut up quarter of pound of lean
ham, two carrots, one turnip, two
onions, a stick of celery, a Glove of
garlic, two leeks, and shallot, and
fry them in stewpan, with lump
of fresh butter, till they are light
golden brown, then add two or three
tomatoes, few cloves, two dozen pep
per-corns, blade of mace, some sweet
herbs, and half pint of vinegar. Boil
these together till the liquid is con-
siderably reduced, and then add quart
of stock and two ounces of -four mixed
to a paste. Let this boil up, and then
simmer gently for an hour, stirring oc-
casionally. Strain the sauce through a
fine hair sieve, and serve very hot.
Puree of Pheasant
Birds which are too old to roast sat
isfactorily make delicious soup if they
are cooked very gently in fire-proof
earthenware dish in the oven with lit
tle fresh butter till the meat falls off
the bone. 1t should then, while hot,
be cut into dice and pounded in a NOR
tar after removing the skin and sinews,
and the bones and trimmings should be
boiled in the ordinary way with vege-
tables for stock with the addition of
about teacupful of rice. The latter
when cooked should also be pounded,
and, with the meat, rubbed through
fine hair-sieve; the finer the sieve the
more velvety will the puree be, so it is
worth taking trouble over this tiresome
part of the recipe. When this is ready,
put an ounce of butter and two ounces
of -four into stewpan, and stir it over
the fire, till it is thoroughly mixed with
out letting it brown, and, then add q
small quantity of the stock, and let it
puree and the rice, and add enough
stock to form a thick cream. Rich cream
is a most desirable addition, but if this
is not available beaten egg may be
turned into the hot liquid before the
soup is poured into it. Serve with
crisp croutons of bread.
To Marlnade a Hare
Remove the fllets of two or three
hares and lard them well with fat
bacon. Slice two onions and put them
into deep dish with the fillets of hare,
adding seasoning of salt and pepper,
a sprig of thyme, bay leaf, a, wine
glassful Of tarragon vinegar, and two
fablespoonfuls of water. Let the pieces
of hare remain in this marinade for
forty-eight hours and then fry them in
butter, after draining and drying them,
and serve with a poivrade sauce.
Clam Cocktail
Open twelve small CLAIMS carefully and
place them together with their juice in
a deep dish or basin to allow any sand
or she'll to settle; then remove to an
other bowl and place on ice. When they
are thoroughly chilled add sufficient cat
sup to fill four large glasses about as
large as claret glasses, one small tea
spoonful of grated horseradish. three
shakes of tabasco sauce, one teaspoonful
of vinegar and the iced CLAIMS. Occa-
sionally one teaspoonful of grated onion
is added, not however for formal din
ner. Serve very cold.