New-York tribune., 1908-10-18
MRS. E. c. KIRklANO'S
JUNIOR M'CREE.
FRENCH DINNER MENU.
Third an q Series by an Experienced
Chef.
MENU.
Lobster Soup
Eggs Chimay
A "a Mode Beef. Baked PotaLoes'
Peaches Cardinal.


a "a Al0us Peaches Cardinal,
Tohs+er Soup-Roil for half an hour two ounces
of rice in q pint OF white stock Cut live lobster
of about pound into pieces; take any graVeI
out and save the roe. Put in pan one ounce OK
butter, a drop Of oil, one carrot and two onions
cut into small dice Fry these until very hot. then
put the lobster in with salt pepper, thyme, parsley
and half bay leaf. Shake the pan often, ana
when the lobster is turning red. pour in a Hqueur
glass OF brandy set it aIisht, and half tumbler-
full of white wine. half pint Of white stock ana
two tomatoes cut into pieces Boil covered up for
twenty minutes. Pound this in mortar with the
above mentioned rice; pass through a dne sieve
Give the required thickness by adding a little
stock if necessary and then add the roe mashed
with fork and mixed with ounce of fresh
butter. Serve with little Of the tail meat cut into
small dice.
Eggs Chrnay-Boil hard four five eggs shell
and haive them lengthwse. Take out the yolks
and mash with a fork. Mince mushrooms and
simmer in a little butter until almost dry Mix
with the yoIks, add a little minced parsley. drop
of cream and season with salt and pepper accord
ing to taste Put this stufing into the halved eggs,
arrange in a dish and pour over a thick white
sauce, made follows: Mix a tablespoonful of
-four in a small saucepan with ounce of butter.
Heat gently, stirring occasionally to prevent
browning. Pour in half pint of boiling milk
Salt and pepper to taste and add the yolk of a
raw egg. Then boil more, stirring constant
ly Finish with a small piece of fresh butter and
use. Sprinkle with 4 little grated cheese and bread
crumbs. Place in very warm to brown.
a Ia Node Baef-Usa nice piece OF rump steak.
about two ard a half pounds Lard this with
larfing sIIewer, using quarter of pound of
lard. cut into long sticks and season with salt.
Pepper and nutmeg. Set in a pan layer of sliced
carrots and onions. with few peppercorns. a
sprg of thyme and two boned caIfs feet. Put the
whole IN the When Drowned take the fat
out, pour over the meat iqueur glass Of brandy.
a tumblerful of white wine and pint OF water or
good stock. Boil for two hours. When done re-
move to another pan in which have been put half
a pound of carrots cut into little sticks quarter
o9 pound Of small onions and the caf'5 feet. cut
into small pieces and free from bones. Pass the
gravy through a fine sieve and pour over the
whole Allow 1t TO cook slowly. When well done
serve in a ring of vegetables. Thicken the gravy
with little arrowroot. it, clear from fat
and pour it over the whole
Peaches Cardinal-Peel four peaches and boil
them for twelve fifteen minutes in a light syrup
Let them cool in it. Strain well and place in dish
that can be put into 4 larger one. Fill the space
between the dishes with finely cracked ice Dilute
with drop of four tabespoonfuls of currant
jelly. Pour this over the peaches and serve with
a few minced almonds top.
General directons.-The eggs may be prepared
In advance and Drowned in the oven at the last
moment.
The Ia mode may be served cold. Put It in
earthenware basin with the vegetables and calrs
feet and pour the all. Put in a cool
place for five or six hours and when settled
If the peaches very ripe they need not be
cooked. The red currant syrup Is improved with
a drop Of kirsch maraschino