The sun. [volume] (New York [N.Y.]) 1833-1916, 1910-05-29

parsley. &e.. over top. and serve in earth.
ern diah In which Il Waa cooked
Justin Ballard - 9 Knight Of the kitchen
spoon Who had his ART expsrienOs a
the famous Mgnona In Paris. In 1851
he came 70 this country. and the results
Of the alliance between him and ]. b
Martin are well knQWn % New YOrkeru
who eat. In all Balard'a reputation there
Il nothing more deaeTvedly famous than
hia pOuid aauit 4 q BalaYd, which has
red and green peppers both 10 its sauce,
although he considers thsso recipes
very representative % his skill A MOI
site Of lamb, IL might be said. h The
Kernel or meet part o. the chop. Lay
the noiaettes On toast; hal1rd sayI -op
each notsette . small eacalOpe Of freah
ioie Eraa aaut6 in butter. On the fois
aras lay q nioe alios % tFtIfle.
.0arniah the centre Of ssrVing diall
with asparagSB tips. around which 81
the nOisettea, over which pour lightly
Of well reduced half glazed ldemi-glacA
sauce
His tartls9tsa Of rooster kifnsrs "a
Mais0A Rouge are prepared - folloWu
PoaoA the Kidneys and allow % drain
on q dry cloth. Cover each tArtleatg
oval with Z PURGE % mushroom. Law
Kidneys on each tartlette. and 10 each
add 2 COOKS comb and q alioe Of trufiie
MOisten the kidneys on each tartletts
with q sauce supreme, cover same with
grated cheese. place IN hot oven 20 brown
Serve on . napkin.
This ne oAlls his best egR diah:
Take medium hard boiled eGFa from
which the shells have been removed. lay
each egR on q place % toast which has
been previously dAmpened With . su'
premlo sauce. and eat on an oval diah
0arniah one end q the platter With
bouquet Of asparagus tips. and the Othe'
with small French peas. Serve hot anc
then, 70 make the egRs altOgetheF Accurd.
ing TO Ballard, chrisaen them 'Nuf'
DivorCons.-
Lamb STEAKS are unfortunately diflcul
for the householdsrs 10 buy. - the butoha'
viii not cut % . single steak and only tn
purchasers Of half the lamb can at one
Here = . good rSciPe from Ballard. how
ever, for thOaa who have caught this am
Madrid.
This steak he saws. taken from IN.
/ leg, should BE- RautAd in olive oil. 10 uhiol
ada one half glass II white wine. . amal
piece of ahallot and vel reduced yea
gravy To serve, st the steak on z ho
platter, with q few fresh mushrooms
Alao aautAd In the centre Of the stock AM
around the steak EnFnish one end n tn
dinh with paeled tomatoes. well seasoned
Nth salt, pepper and paphkA, 81 tn
other end French fried potatoes. POu
the sauce around the steak and serve veTJ
hot
Two good desserts come from DelmOn
ioo's and the AstOr GrevillOt calls BIZ
q marrow pudding h nArthOldi and h
makes Il In Ibis way;
UnnsrVe, chop, pound and pas through
| q sieve AK ounces Of marrow OF De-
kidney suse or else half Of each; WORK ]
with eight ounces Of powdered sugar
/ the yOlka Of tn eggs and add twelvs
ounces Of breadcFumibs sOAhed IN . gil
Of rum and hall . all Of cream; MAk al
ounces Of candied Apricots, cut into eight
Of inch squAveA. an Ouncea 81 cherries ctI
In four, and twO ounces Of angelica. Nj
veil and stir IN ten veg stllly beaten eg6
whites Butter and hour q dOme-shApe.
mould. pour N the preparation and cool
In a baine-mArie for one hour, Unmouh
and pour q BichoH aauoe over the puddina
prepared a. follOWs: Two gills % whit
vine. two Rilla Of ayrllp, lemon and orAng
pael. cut into Juliennes. shFsdAed pc
lAchios nine ounces ~ NlAAgA raigtnG
ctirrants and amyFnna sOitsned In WatcS
Heat without boiling
From the Hotel AstOr oomea this reoip
for -Stra whsrries Volcano:
PistAche Toe cream n placed ~ the bot
tom OF q glass. TAen comes q layer q
fresh Strawberries favored with maraa
ohiUS and on that . miniature mounaAu
Of vanilla ics cream Il built, With lava q
AlmOnds apparently flowing from
crater.