The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1909-05-25
Soup and Fish

tie of hook or mosele with three
onions, bouquet of herbs, six cloves,
a very little eschalot-garlic is the true
thing--a few bay leaves and some but
ter well worked up with -four. Take
out the onions and herbs and serve the
fish in the remainder of the liquor, add
ing some scalded parsley.
Filets Of Sole Monte Carlo.
Line the bottom of gratin dish with
nicely seasoned spinach, then lay on
the top of the spinach as many filets
as you require. Make a thin rich
Bechamel sauce with plenty of cream
Sprinkle the fish with lot of grated
cheese (Parmesan). Pour the sauce
over it and sprinkle another layer OF
Parmesan cheese. Put three or four
tiny bits of butter on the top and bake
n nice brown color.
Trout or Writings Meuniere. .
Butter dish and put your trout or
whiting in it. Season with salt, pepper
and little lemon. Cover with but
tered paper, cook it in the oven
When sufficiently cooked remove the
skin on both sides. Put it back ON
to the dish in which the fish has been
cooked. Add little meat glaze. Let
it boil and take the meat from the fire.
Add butter by little bits, stirring the
sauce with a spoon. Add little lemon
and chopped parsley, pour this over the
dish and serve.
For Kippered Salmon.
Coarse salt and brown sugar in equal
proportions, teaspoonful of ground
saltpeter to n fish about sixteen or
eighteen pounds weight, little less
or more according to size of fish, Let
it lie on the fish for two days and two
nights at least, then stick fish and hang
up to dry, but not before strong sun
Salmon Pie.
Take slices of raw salmon half an
inch thick. Put coarse black pepper
between them and pinch of salt
Cover with pie crust-bake and eat
cold.
Chicken Pie.
Take one good fowl and cut il into
neat joints-four hard boiled eggs, six
chicken livers, little chopped parsley
and little chopped fresh mushroom.
Take deep pie dish and line it with
thin slices of streaky bacon, then put
in, in layers, the chicken and different
things until the dish is full, then pour
in some good chicken stock. Lastly,
cover it with slices of bacon, and q
crust made of good puff paste. Bake
for two hours, run off the gravy and
remove the fat, then return the gravy
and serve.
Chicken a l'Americaine.
| Take a young fowl and stuff it with
a stuiiing of bread crumbs lightly cook
ed in butter-with pounded sage, some
1 beef suet and seasoning, and the yOlk
of one egg to bind. Wrap the fowl in
slices of bacon and roast it. Serve the
fowl with slices Of grilled bacon and
good bread sauce made with cream.
Rabbits la Creme.
Truss a pair of young rabbits. Soak
them in milk and water to keep them
white, drain and dredge them over with
flour, pepper and salt. Basic well with
butter. When nearly cooked add half
! pint of cream to the butter you have
basted with. Dredge over with -four
/ till il forms crust. Dish and pour
| the hot cream round.
Indian Curry.
! Take three large Spanish onions, chop
them very fine, put them into a vege-
table pan to fry in oil. Let them
brown. When cooked add one pint Of
milk and one pint of cream and lit
tie lemon juice. Cook all together UNI
til ready to pass through the wire sieve
When this is done add two tablespoon
fuls of the best Indian curry powder
and half n small teaspoonful of tam
aric powder Mix well and return it
into the same pan. Then place your
joints or pieces of chicken in the same
and let il cook gently, Swimming on
the oil as ii rises Season to taste and
serve with boiled rice in separate dish
This curry is good either hot or cold
| The rice should be carefully boiled and
drained SO that each grain is separate.
Split Partridges,
Split the partridge, pepper well, dip
in oil (plenty Of it), and boil it. Melt
little butter in plate, rub the par
fridge well in the butter, and serve be-
tween two plates.
Grouse or Game Soufhe.
Take the breasts of two birds or
equivalents that have been cooked,
pound them in mortar with two
ounces of fresh butter and very little
core of onion. Rub this through a
sieve and add four eggs, the white
beaten up to white froth. Season
/ lightly with salt aud little cayenne
pepper Twenty minutes will bake this
in a quick oven. TO be served rs hot
as possible,
Cherry Sauce for Hot Tongue.
] One tablespoonful OF red cnrrant iel-
ly-melted-one winaglass of port wine,
4 Oue of elnret IA little Whola InahnoVV
chutney, two large spoonfuls of brown
sauce, the juice Of three oranges and
of one lemon, and little cayenne pz1-
per--boil all together for half an koar
when reduced 10 0ne'half tho guam,
tity, strain through muslin and add
some stoned bottled cherries, put II in