The Salt Lake tribune. [volume] (Salt Lake City, Utah) 1890-current, 1906-07-01
A Dainty Menu

chopped parsley and pickles between them Fill
up with more aspic Jelly, and when cold turn ont
garDish with salad or watcrcress and serve.
! SWEETBREADS AND OLIVE SAUCE.-Rc
qnired: One pair of sweetbreads, two ounces ol
butter, two tableSpoonfus of -four three-quarter
pint OF stock, desertspoonful of catsup, SIX
olives. CresccDts OF fried bread
| parboll and pick apart q pair OF fine sweet
breads. Brown two ounces OF butter in a small
stewpan with two tablespoonfuls OF -four, stir
ring till smooth aud good brown. Pour in
e-quarters OF a pint of stock and stir till all
boils up Add dcssertspooniul 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-Requred. Three or four tomatoes a
joint of cold lamb, two yolks OF eggs, six table
spoonfuls of salad oil, made mustard, pepper and
salt, a little vinegar, chopped onion and parsley.
| Skin the tomatoes, cut them in half, set on a
cold dish and keep on ice il possible for an hour
Make a mayonnase with the yoks 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 each half of tomato let it
cool again and gornsh the dish with watcrcress
just before serving arrange slices of cold lamb in
the centre OF the disa Scatter chopped parsley
and onion each tomato.
SWEET BALLOONS.-Requred: 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 of dried -four sfted on to
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 s hot that blue smoke rises
drop spoonful of the mixture into this and cook
until amber color. The ballons will swell
very much and only two should be done at a
time to allow plenty of space for them to
float in. Drain on q kitchen paper. and stt sugar
over after placing dainty d'oyley. Serve
lemon with the balloons.
STRAWBERRY TARTLETS. - Required
Some short pastry, rice, fresh Strawberries a
little syrup two teaspoonfuls Of brandy lemon
juice, chopped pstachIo nuts.
Line patty pans dainty with short past
~, fill them with uncookcd rice and bake Have
ready some fresh Strawberries remove the stalks
and Just warm them in good syrup of sugar and
water, TO which small quantity of brandy and
a little lemon juice has been added. When cold
fill the tartlets and over each scatter little chop
ped pistachio nuts.
SANORY TONGUE.-Required Cold cooked
slices OF tongue gill of good stock one onion
pepper and salt, two beaten eggs breadcrumbs
half an ounce oil butter
lake some cold cooked tongue and cut il INTO
dice and for every halg teaeupful allow one gill
OF stock chop small onion finely and put it
into the stock add salt and pepper to taste
Make IT thoroughly hot, mix the meat into one or
two eggs and add to the stock Stir well. and
put into small china cups or soufHe cases sprin.
kle thickly with brcadcr,mbs and dot with hits
of butter. Bake for quarter of an hour in
quick oven.