The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1909-05-25
Cream of Barley.

up two tablespoonfuls of cream of bar
ley with little new milk, add this
to the boiling soup, stirring it in while
it boils, for few minutes, then add
one gill of thick cream, and strain.
Serve with some French barley, which
has been cooked, and added to the soup.
Veal Broth.
Boil gently four pounds of knuckle
veal until all the good is out of the
meat. Strain it and add one handful
of rice. Let this cook in the broth
Add at the last minute a little chopped
parsley, which has previously been
scalded, season the broth with salt and
pepper and serve.
Mutton Scotch Broth.
Take three scrags of mutton. Boil
in cold water with onion, carrot, tur.
nip, parsley, stick of celery and a
little salt. Take care TO take the scum
off at is rises. Boil till all the strength
is out Of the meat, then strain and
remove all fat.
Place again on the fire with finely
cut egetables-leek, carrot and turnir
and two handfuls of pearl barley,
Boil gently till cooked, add little fine
ly chopped parsley and some outlets
or pieces of boiled mutton. The barley
must not be washed.
Creme Duchesse Soup.
Take good stock of white meat
such as chicken or veal. Make PURGE
of green peas. Have ready some shred
ded sorrel and lettuce cooked in a little
butter. Make the stock hot, adding
the PURGE of peas. Pass all through
a fanny "a straining cloth) and return
to the fire. Add one gill of cream
and the shreds of sorrel and lecture
Serve with croutons.
Cream of Lettuce.
Take some cabbage lettuce, wasl
them well and cut them up. Let then
cook in a little butter and little mixed
vegetable = carrot, leek and onion
When all is tender pass through tam
my and return to the fire. Add ont
gill of cream and few shreds of let
tuce. Serve with croutons.
Oysters la New Club.
Take twelve nice sized oysters ant
beard them, also removing the SINAI
round hard substance. Then have somt
fresh bread crumbs mixed with som'
fine chopped parsley, roll the oysters
well in the crumbs, then take an iror
skewer and run the whole of then
through the center, and lightly grill
them. Season with little pepper ant
salt to taste. Have ready some nic'
fried croutons cut into the size o
half dollar. Put one or two-no
more-oysters on to each. Dish then
with fried parsley in the center AM
serve very hot as an entree or as
savory.
Oyster Gratin.
Take some oysters and beard them
Put them in a stewpan and allow then
lust to come TO the boil-suyficient II
kill any germs-but not enough to al
low the oysters to get hard. Straii
them and lay two oysters on each o
their own shells, which have been wei
cleaned and scalded in boiling water
Put over the oysters few gratin brea'
crumbs which have been fried in but
ter. Place five or six shells on eac
plate, and serve one plate to ever.
| guest at the commencement of dinner
coquilles of Oysters.
Put twelve oysters in stewpan wit
their liquor. Then put them on tn
| fire lust TO boil up Skim this well an
then strain and beard the oysters an
put them aside Put into stewpa
a piece of fresh butter about the siz
| of walnut; mix in dessertspoonfr
| of flour; when 1t is we'll worked, pou
in very carefully the liquor from tn
oysters, adding very little new mil
and the yolks of two eggs. Then pu
gether Fill your two coquille she'll
in the oysters and mix all lightly t.
and over the top put some bread crumb
and two or three very small pats o
fresh butter to help the gratin. Pu
the shells into rather sharp oven an
serve very hot.
Lobster au Gratin.
Take one medium sized cooked lot
ster, cut the shell in half, also tn
heads Take out the meat, reserving tn
four pieces of shell. Chop the lobste
very fine. Make a creamy Bechamc
sauce, season 1t with pepper and sal
Add little live spawn passed throug
with butter to color. Stir in the fish
Place over the fire for a few minutes
Add two tablespoonfuls of thick cream
and when all is well mixed fill in you
shells and sprinkle them over wit
bread crumbs. Add some small piece
of butter on the top and place theI
in the oven to gratin, Serve with frie
parsley very hot for lunch.
Lobster Outlets Victoria.
Remove the meat from a well-cooke
lobster. Cut II into small pieces Max
a good lobster sauce with cream. Plac
the pieces into II and season with sail
cayenne little cooked chopped musl
room, onion and parsley. Cook il a
together, stirring II well. Turn il ou
Of the pan aud let ii cool, Make /
into rissole outlets, dip In butter an
bread crumbs aud fry. Serve Che eui
let's with fried parsley In tho center,
trout la MOntagnarde,
| IIaau fla AL a.. hoe, Ia. -