The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-11-15
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: A French Dinner !
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Little Neck CLANS
Clear CrOute au Pot Sole Duglere
Chicken Maryland
Caulifower with Butter Sauce
Apples Souffle

To prepare a croute au pot for four
persons boil one pound of rump steak
and one pound of fat rib of beef in
three pInts of cold water When boil
ing remove the scum and add about a
quarter of a pound of carrots, the
same quantity of turnips, two leeks,
a small onion, two cloves and a little
salt. Boil slowly for two and a half
hours. Remove the fat and strain the
gravy through muslin. Serve with the
vegetables cut into little sticks, provid
ing for each person a crust of rasp
bread basted with the fat and toasted
in the oven. The color may be i'm
proved with little burnt onion, or
with any other coloring.
Put the sole in deep, well butter
ed dish, with a little minced onion,
parsley, two minced tomatoes careful
ly peeled and seeded, and half glass
full of white wine or a little water
with few drops of lemon juice.
Cover and boil gently for seven min
utes. Remove the sauce into a small
pan and boil down. When thickening,
add off the fire, one ounce of fresh
butter. Pour over the sole and serve
with a little powdered parsley.
Cut a chicken into pieces, wings,
legs and breast. Take the skin off and
bone carefully. Season to taste, roll
in flour, then in beaten egg, and final
ly in bread crumbs. Put the bones in
a little water, or, better, in a good
white stock, with half an onion, a
sprig of thyme, parsley, salt and few
peppercorns Let boil for one and a
half hours. Mix tablespoonful of
-four with one ounce of melted but
ter; simmer awhile, and pour into the
chicken stock Boil for a few minutes
strain though muslin and keep in
warm place.
Make a thick pudding with two table.
spoonfuls of hominy semOlina thrown
into half pint of boiling milk. Sim.
mer for quarter of an hour, stirring
often to prevent browning. Add beat
en- egg to thicken the mixture and put
it in a buttered fat dish to cool. When
cold cut into small diamond lozenges
about half an inch thick. Dip in beat
EN- egg, roll in breadcrumbs and fry in
deep fat.
Set a fiat pan on the fire with an
ounce of butter in it; when warm, put
the chicken to fry, turning the pieces
often. When done, arrange the pieces
with the semolina lozenges all round
and a banana cut in four and fried in
the chicken pan. Finish the sauce with
seasoning and a drop of cream and
serve with the chicken in separate
dish
For the apple souffle, take six ordi-
nary sized apples, peel, core and boil
them in a little sugared water. When
done, mash through a sieve or fine
colander. Reduce on the fire in a large
fiat pan, stirring vigorously until
paste is formed. Let cool a few min
utes, then add two yolks of eggs. Beat
into a thick cream six fresh, clear
whites of eggs, mix in afterward three
ounces of powdered sugar and mix
lightly with the mashed apples. Put
mould, powder the top with sugar and
bake in a mild oven for about a quarter
of an hour Serve at once.
The soup, simple but nice, to be clear
must be carefully skinned and simmer
regularly. 1t may be made before and
kept warm easily. The crust must be
put in only when the soup is ready to
be served.
The sole may also be prepared, sea-
soned and cooked when desired.
The semolina pudding must be cold
to be cut, and the chicken pieces and
lozenges may be rolled in bread crumbs
long before fried. Ten or twelve min
utes are sufficient for an ordinary sized
chicken.
The apples may be cooked and mixed
with the yolks at any time, but the
whites must be added at the last min
ute. If properly done it ought to rise
up third above the edges of the mould.