The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-02-21

the flIets with softened butter, gener-
ously filed with salt and paprika. Put
in a smooth baking pan, cover with
huttered paper and bake fifteen min
utes, then remove paper and let them
brown most delieately. Now put them
on hot platter, add flour to the pan
and then the. strained broth; cook until
boiling and strain. One-half cup Of
cream added to this gravy makes the
dish delicious. Serve surrounded with
celery and potato boulettes.
Celery and Potato Boulettes
one cup each of boiled potato chopped
fine, and celery, also minced; add one
tablespoon of butter, one egg yolk
slightly beaten, salt and pepper and
enough chicken liquor to make into
balls. Add one-half cup of nut meats
chopped fine-pecans or English walnut
meats. Roll balls in egg white beaten
slightly with little cold water. then
in very fine toast crumbs and fry in
hot fat. If it be too early for celery
and potatoes make balls of boiled rice
and freshly boiled okra. Do not use
last years potatoes.
If there should be any leftover
chicken from the above, use it for an
other day, as another entree, called
lamb chops with velvet sauce.
Lamb Chops With Velvet Sauce
Mince the chicken fine. mix with the
same amount of bread crumbs. season
with salt and pepper and cover one SIDE
of some rolled or plain chops. Put
these in small buttered pan and bake
in hot oven one-quarter of an hour The
t.la 10 Jnl- nd hn
chicken forcemeat should be dotted
with butter. which viii brown the tops
without turning the chops. The sauce
| is very rich but good. Into one cup
| of chicken stock left over from the
previous cooking of the chicken, put
small piece of salt pork-very small
few slices of carrot or onion, salt
and pepper and one teaspoon of sugar.
add enough hot water to keep the one
| cupful As the fat rises, skim it of.
| Now add one tablespoon of flour, dis
solved in a very little cold milk or
| cream. add to the sauce. boil slightly
/ for a few moments until the -four IS
| thoroughly cooked. strain and serve.
| The pork makes the sauce smooth and
rich.
| Lamb Chops au Julienne-Trim the
| chops well. having them "Frenehed, =
which means that the bone is left bare
to be "frilled - Dust the chops on
each side-they should be about an
| inch thick-with salt and pepper, roll
| them in egg and then in crumbs and
fry in deep fat five minutes. Cool the
/ fat after the chops are in that they
may cook thoroughly and vet not be
/ TOO brown Prepare brown sauce
made with highly seasoned stock. add
| to one cup of this sauce one-half cup
! of tomato liquor or juice from a can
i of tomatoes, all of the spring vegetables
| in small quantities-green peas. shred
ded string beans and shredded carrot
all shredded exceedingly fine. This
makes a delicious summer piece de re
/ sistance for luncheon or home din
ner. The sauce should be rather thin.
Eggs and Tomatoes, Pepper Sauce
Cook six eggs thirtyfive minutes. Peel
. them. but leave them whole and keep
them warm Now make sauce Of but
ter. -four and one cup of tomatoes: add
one green pepper minced very fine. one
| tablespoon of parsley, also minced fine;
! add salt to taste. Have ready six
! round pieces of toast-entire wheat
| bread is preferable, as it gives a deli
ciously sweet, nutty favor to the dish,