The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-03-21

has been fitted. Press the potato on
to the edge Of each round in short
lengths to represent straws Brush the
straws with beaten egg and set the
sheet into not oven to brown the
straws slightly. Then use as above.
Chicken Mousse with Pate de foie gras.
Scald one cup of chicken broth
favored with onion, carrot, parsley.
and bit of bay leaf Beat the yolks
OF three eggs; add one-fourth tea
spoonful, each, of salt and pepper, and
cook in the hot broth until the mix
ture thickens. Remove from the fire.
add one tablespoonful Of graduated
gelatine, softened in one-fourth cup
of cold broth, and pour over half
cup of cooked chicken breast, measured
after being chopped fine, pounded with
a pestle and pressed through sieve.
Set the mixture into a dish of ice
and water and stir constantly until it
begins to thicken, then fold into it
one cup of double cream, beaten solid.
Have ready some individual moulds
decorated with rounds cut from slices
of truffe (the cooked chicken gizzard
cut in slices may be used, and blanch
ed pistachio nuts cut in quarters, also
jar Of pate de f0ie gras, cut in small
cubes Cess than half an inch). When
the mixture is firm enough to hold
its shape, put it into the moulds, add
ing a cube of foie gTas here and there,
make the top smooth and set aside to
become thoroughly chilled. Serve with
lettuce that has been seasoned with
French dressing.
Tenderloin Outlets, Filippini
Chop very fine one pound of raw
beef tenderloin, half a pound of raw
veal, and four ounces of beef marrow,
and set these on the ice to chill. Peel
six fresh mushrooms; cut the caps III
small pieces and brown these in little
butter in frying pan; remove from
the fat in the pan and add TO the first
ingredients with an ounce (two table
spoOnfuls) of cooked ham, cut in small
squares. one tablespoonful of brandy,
one tablespoonful of sherry, three
tablespoonful of cream, a generous
half teaspoonful of salt, one-fourth
teaspoonful of pepper, also a grating
of nutmeg. Mix all together very thor
oughly. Divide the preparation into
twelve equal parts, and roll each part
into outlet shape, fattening them
well; cover each with melted butter
and then with fine, soft bread crumbs
Melt three tablesp0onfuls of butter, or
bacon fat, in frying pan; lay the
outlets side by side, and let fry five
minutes on each side. Pour Bernaise
sauce on to a hot dish, dress the outlets
in the sauce crown shape, and serve
at once. Omit the brandy, wine and
nutmeg at discretion.
Bernaise Sauce.
Peel and chop fine half a small
onion; add two teaspoonfuls of crushed
peppercorns, a tablespoonful Of tara
gon vinegar and four tablespoonful of
plain vinegar; let the mixture stand
on the range until half of the vinegar
has evaporated. then turn the contents
Of the saucepan into cheese cloth and
press out the liquid into the pan; add
the raw yolks of four eggs, beat a
little. then add two ounces Gone fourth
a cup of softened, but not melted) but
ter. and set the dish into hot water;
stir and cook, adding, meanwhile,
second two ounces of butter; when the
mixture thickens. remove, from the hre,
add little paprika and one-fourth a
teaspoonful or more of salt, and serve
as directed. Or serve in dish apart.
Saratoga Potatoes.
Select smooth potatoes of same size
and long rather than round, ana pare
and cut them into thin, even slices.
The slices must be of uniform thick
ness throughout, or they Will not COOK
evenlv. Cover the prepared potatoes
with cold water to which a piece OF
ice has been added. Let stand an hour
or longer. TO become cold and crisp.
Dry on a soft, cloth, a few at time,
and cook at once in hot tat, Keeping
the slices separate with a SKINNER.
Take for frying, fat that has not been
previously used for frying. COOK to
pale straw color. drain on the SKIM
mer, then on tissue paper. Keep not
at the mouth of the oven until all are
cooked. Sprinkle with salt before
serving.
sweetbread Salad in Cucumber Boats.
Select small eucumbers. Pare and
cut them. pointed at one end and round
at the other. in shape of a boat. care
fullv scoop ont the centers. Cut the
portion taken out into small cubes ana
set the whole aside in ice water, to De
come crisp. Have ready cooked sweet
breads (braised OF sauted), cut IN
small cubes and seasoned with French
dressing. Set these aside, to become
marinated and chilled. When ready to
serve drain the cucumbers and dry
both boats and cubes on cloth. Sea
SON the cubes with French dressing, to
which a little onion juice or few
fne.chopped olives have been added;
mix these with the sweetbread cubes
and use to fill the boats. Set the boats
ON bed Of heart leaves of curly let
tIice and press small leaf into the
salad ut one end of each boat, for
sail. Serve at once.
Strawberry Cup.
Boil one quart of water and two
ems of sugar twenty minutes; add
half a teaspoonful of gelatine, soften
ed in three or four tablespoonful OF cold
water and strain; when cold add one cup
and three fourths of orange juice and tine
Juice Of one lemon and freeze as usual.
Hull, wash and drain a basket or
strawberries; cut the berries into
halves and pour over them a syrup