Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1907-03-06

I lt is Ior the DenenC OF these persons
that the following are given.
Rich Soup MIigre.
Take handful Tor sufficient guam
tity) OF two or three different vege-
tables. blanch and fry t, EN- with a
large proportion of onion in butter.
dredge with -four and put them in a
saucepan with fish stock.
Let it simmer until the vegetables
dissolve, have ready bread, vegetables
etc, to put in the soup.
The French use the Juice of dried
peas for making malgre soup.
Court 5ouiIIon French recipe).
For a medium-sized fish put on one
quart and one pint of cold water to
boil, with one tea3poonful of salt, two
tablespoonfuls III vinegar or white
wine, one or on and two carrots.
sliced; one bunch of parsley; when
boiling put in the fish and let it cook
for fifteen or twenty minutes; for a
large one longer time will be re-
CURED; also an additional amount of
water.
Serve with drawn butter or egg
sauce; when mixing the sauce, put in
two or three tablespoonfuls of the
court bouillon. In France fish are
always boiled in this manner.
Trout a la FIorentln.
Cake large trout, clean it well by
1.-THE gills, stuff with butter, parsley,
pepper and salt; cook in a fish kettle
with enough good white wine to cover
the fish.
Add crust of bread, a few rounds
of an onion, three or four cloves. a
little nutmheg, pepper and salt; cook
over a clear fire, so that the wine
catches fire, and when the flame dim
inishes add the butter mixed smoth-
ly with flour.
Place the fish in a hot serving
plate, strain the sauce through a sieve
and pour over the fish; serve hot.
Lobster Soup.
Ingredients-on lobster, two or
three plain biscuits, one quart of
milk, one quart OF water. one small
tablespoonful of salt, one teaspoonful
of pepper, a quarter of pound Of
fresh butter
Pick the meat of a lobster already
boiled from its shell and cut into
small pieces; roll the biscuits to a
powder.
Put one quart of milk and one quart
| of water into a stewpan with the
scant tablespoonful of salt and tea
spoonful of black pepper; when the
milk and water are boiling add the
lobster and pounded biscuit mixed to
the soup with the quarter Of a pound
of fresh butter.
Let 1t boil closely covered for half
an hour; it is then ready TO serve.
Egg Sauce.
| First melt two ounces of butter in
saucepan, then add one ounce of
-four dry and stir until perfectly
smooth, but it must not be allowed to
brown next add a seant pint of milk
stir. and when boiling season with
pepper and salt; boil for two minutes
When the mixture is seen to boil from
| the sides it is cooked.
Have the whites of two hard boiled
eggs cut up and add to the sauce; the
yolks are then rubbed through a sieve
the dark edges Of the yolks can be
avoided by plunging them into water
after boiling.
currieG Oysters.
Ingredients Two onions. one table
spoonful of curry, one cup of oyster
liquor, one tablespoonful of butter, one
tablespoonful of -four half cupful OF
cream. one egg.
Slice thin the two onions; put these
into a saucepan with a piece of but.
ter; when well Drowned add one table.
spoonful Of curry powder and the cup
full Of oyster liquor (strained) stir to.
gether and boil two or three minutes
Add the butter and flour rubbed 10
a smooth paste. half cupful of cream
and one egg, we'll beaten.
Have the oysters previously scald.
ed in their own liqEo.; take them out
when they begin to curl; as soon as
the curry is ready mix all together
heat for one minute and send to table
in a hot covered dish.
Oyster chartreuse.
Ingredients-one quart OF oyster
one pint of cream, one small onion
sliced, half cupful Of milk two eggs
two tablespoonfuls of butter alt, pep.
per, two tablespoonfuls of -four, one
cupful Of sifted bread crumbs, six DO.
tatoes.
Pare and boil the potatoes. mash
fine and light with a fork. add the
milk, salt and pepper, one spoonful OF
-four, the whites and yolks of three
eggs beaten separately until the
whites are a stiff froth.
Have a two-quart mold well butter
led, sprinkle the bottom and sides
with sifted bread crumbs (there mus
be sufficient butter TO hold the
crumbs) line the mold with a wall o,
the mashed potatoes and let stant
for a few minutes.
Put the cream and onion on 10 boil
mix two tablespoonfuls of -four
smooth with little OF the cream and
turn II into the boiling pot
Let the oysters come to boil in
their own liquor drain them and take