The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1909-01-08
FRENCH DINNER MENU.
C0nsomme Royale.
CLANS Mariniere.
GEtnea Fowls en- Compete.
Iced Mixed Fruits.


CLANS Mariniere
GEtnea Fowls en- Compete.
Iced Mixed Fruits.
Apple Soufle.
Consom7pe Royale-For this use
one pound and half of lean beef.
Reserve half pound, and put the re-
mainder, with one pound Of shin, to
boil in two quarts of cold water.
When boiling, remove the scum and
add two carrots, one turnip, half an
onion, a Glove, salt and leek. Boil
slowly for three hours. Then take
the vegetables and meat out and let
the soup cool for a while. Remove
the fat. Mince very fine the half
pound of beef reserved Mix 1t with
the white and the shell of one egg and
a minced carrot. Put in the soup and
set to boil, stirring occasionally. Let
1t boil slowly for one hour or until
1t is clear. The color may be i'm
proved with a burnt slice of onion.
Pass through muslin. Serve with the
following: two eggs, well beaten up.
and mixed with a quarter of pint of
milk, a little grated nutmeg and salt.
Cook in well-buttered mould in a
bain-marie and let cool. Mould out.
cut into half-inch slices, and use the
soup when serving. This recipe will
make three pints of soup and the
same ingredients may be used for
any kind of clear soup.
CLANS Mariniere-Put in pan
about quart and a half of Little
Neck clans, washed carefully, with a
finely minced onion, little minced
parsley, pepper to taste and half a
tumbler of lemon juice Set on a
strong fire. carefully covered. When
the clans open remove half of each
shell. Then place the clans on half
shell in a deep dish. Boil the gravy
down till 1t is thick, then add by de-
grees, off the fire, two ounces of fresh
butter. Pour this sauce over the
clans and serve with sprinkling of
minced parsley.
Guinea Fowls en- Compote-Have
or two tender guinea fowls, according
to size. Cut the giblets out and put
them into pan to brown with an
onion cut into pieces. Powder with
a teaspoohful of -four, let this brown
gently and pour in half a pint Of
water, pepper and SAL, Let 1t boil
gently an hour. At the same time
put the fowls to roast in a dish with
about two dozen small onions. When
half done remove them to pan. place
as near together as possible and pour
the sauce over them. Add also a
quarter of pound of bacon cut into
dices and fried in pan, q quarter
of a pound Of mushrooms cut into
pieces and fried in the bacon fat, and
quarter of pound of green olives
boned with care. Boil until cooked
and serve In covered tureen.
Apple Soufle-Pee1 and core six
ordinary sized apples and boil in
sugared water. When done mash
them through a sieve or a colander.
Place under the fire IL large. fat
pan, stirring vigorously until the
thickness Of paste. Let cool few
minutes, then add two yolks of eggs.
Beat into thick cream six whites Of
fresh eggs, add three ounces of pow
dered sugar and fold lightly into the
mashed apples. Put the whole into a
well buttered. cylindric mould, pow
der the top with sugar and bake in a
mild oven for about a quarter of an
hour. If properly done it ought 70
rise third above the edge of the
mould. Serve in the mould and at
once. The souf1e should be warmed
up at the last moment, as it falls very
quickly.-New York Tribune.