The San Francisco call., 1909-01-20

prepared especially by a French chef
OF large experience. This installment
"a menu for four persons) is the first
Roast a saddle, loin or leg of lamb
In the usual way. Pour the superfu-
GUS rat from the roasting pan and put
IN IN II a teaspoonful of -four, with a
little water or gravy, to obtain a thick
DroWn sauce. Garnish the lamb with
praised lettuce, stuffed tomatoes and
small potatoes which have been baked
under II, mixing the colors in an eff
fective way. Pour over this the sauce
of Madeira.
For the .braised lettuce wash head
minutes. Then wash in fresh water
again and boil in a fat gravy When
done cut through the middle and fold
lHe enos or the leaves into the shape
For the stuffed tomatoes cut in two
parts two rather unripe tomatoes.
scoop OUT the interior and stuff with
Two ounces of minced mushrooms. half
an ounce of onion and the flesh of one
tomato. Put these materials in a pan
with little butter, and set on the
Then fill the tomato shells sprinkle
with bread crumbs to absorb the mois-
ture. and place in a warm oven to
The lettuce may be kent warm and
the stuffed tomatoes prepared and
cooked at the last minute.
Garnlsh the bottom and sides of a
PINT pint and a half cylindric mold with
lady fingers. Mix three yolks of eggs
with quarter of a pound of powdered
sugar When well blended pour in half
pint OF boiling milk in which a Glove
or vanilla has been boiled Put the
whole in pan with less than half an
ounce of gelatine, carefully washed
Cook IN a balm marie, stirring con
tlnuaiiy with wooden spoon. When
suff1ciently thick-that is, when the
cream adheres to the back of the spoon
place IN tureen to get cold stir
ring occasionally to prevent the top
ly settled add half a pint of whinped
cream, with two tableSpoonfuls of su-
gar. Put In the above mentioned mold
and set on ice for one hour or more
The charlotte may be prepared long
before, as 1T is served cold, and in this
season may be kept for a considerable
time without setting.
For the soup boil one small chicken
In two quarts of water, or, better still.
of white stock, with carrot, an onion
and with one Glove, a little parsley.
celery and sprig of thyme tied to-
gether. When done remove the white
meat, TO be cut into very small dice
later Boil the remainder again for
half an hour with two tablespoonfuls of
rice. Then bone the chicken and pound
it in mortar with the rice Mix the
gravy and set on the fire to boil again,
stirring occasionally. To give the re-
CURED thickness add little milk If
necessary and keep boiling for about
10 minutes. Pass through a fine sieve.
or, better, through muslin. Boil again
and finish by pouring in the yolks of
two eggs, mixed with a quarter mint
of cream and one ounce of fresh but
ter. Take off the fire soon after and
serve with the diced white meat. If
the soup has to be kept hot for time
put the pan in another one containin q
little hot water. This cream may he
prepared first. kent warm and finished
at the last moment with the eggs. but
ter and cream.
F'ilet a large sole or two small ones
of about half a pound each. Boil the
bones in little water with a half
glass of white wine. a few slices of
onion, a little parsley. a sprig of
thyme and few peppercorns Pass
this stock through a colander and put
the filets 70 cook in 1t, along with a
few shrimps and mussels Then. ar
range the filets in a long dish and
garnish with the shrimps and musseIs.
Set the dish in warm place. Put the
stock on the fire to boil down. and
when it is getting thick put in it bv
degrees three ounces of fresh butter.
| Stir with a wooden spoon and see that
1t does not boil again. When If is
as thick as cream pour it over the
! fish. Serve with a powdering of minced
parsley. The fish stock may be made
| before the hlets are ready for cook
ing. as they need only five minutes
while the sauce may be made in 10.