FOR A SIMPLE DINNER.

Auckland Star, Volume LXII, Issue 282, 28 November 1931, Page 4 (Supplement)

FOR A SIMPLE DINNER.

A TASTY LITTLErMENU.

(By A FRENCH CHEF.) We will begin with cucumber" • You take two cucumbers, one onion ? flour, one pint milk, quarter-nim J the yolk of an e™ a iiftl . MBl ' i +t C °' s P l lßcli lettuce, pepper, salt. Peel the cueZ cut out a few pieces with the cufe f' garnish and reserve. Slice the mt the cucumuer, put in cold sail../ 01 bring to the boll and strain WaP? spinach, peel and slice the onions jS f butter in saucepan, add cucumber 1 and spinach. Add the- stock 'Jti I pepper, and cook about three-qwL' 11 an hour till cucumber is tender \r flour to smooth paste with milk-\»r soup, and stir over heat for about l ! minutes. Rub through sieve and r& to clean pan Add yolk of «"' ! cucumber balls, previously cooked 1 salted water; - - • •. ■ I Dried Haddock Souffle. Put 2oz of "butter and a gill 0 f wi] , into a saucepan. Beat it and stir inT I of flour till mixture thickens. Bean three yolks of eggs, one at a time Th add 2oz grated cheese and 4ozsmoked haddock. Whip the white iff eggs till they are stiff, and stir into ihother ingredients. Pour the mixture int a buttered souffle dish, and bake in a k oven for 20 minutes. . ' I Jambon a la Tzigane, This is ham cut in thick slices and coloured in a frying-pan, together win a very little oil or butter, and nexf placed in a dish with two glassfuls of water and a dash of vinegar. It i s tfe put into a "roux" made of butter and flour, and diluted with some of the han marinades. When this has simmeredin a low fire, the ham is put back to be warmed thoroughly. This done, it is ready for the table. Poulet au Citron. - Chicken is cooked in innumerable in France, but poulet au citron is verr tasty. The chicken is boiled in the nsuil way with small onions/a little salt/ar.c served with boiled rice , with ciicbn's liver among it, and failing sufficient liver of chicken, it is a good plan to cook a veal kidney and .dice this instead. The rice is cooked in the liquor in which the chicken is boiled. Then drained, driej off slightly before adding the mixed lirer, and the bird disjointed before coming to table, the lemon sauce being poured ov;! the pieces. To make the sauce, two lemons are allowed to four eggs. The eggs are fe-i broken into a bowl, beaten with a silver fork, a dash of black pepper and a -plhcli of salt added. The juice from the lemons is squeezed into another from pips and pith, and then' mixed slowly with the beaten egg. Next» little of the liquor in which the chicken was boiled is "added slowly, and the mature is set in a pan, and placed in'a second pan of hot water till it thickens like custard. This is an entirely m way of serving chicken. Salads. •" ';y ' : Salads can be made with raw vege- . tables and greens, with cooked vegetables and greens, or with fruit and vegetables mixed. Lettuce, curly endive, cress, mustard and' cress, cnbbagedfeaKs. may all be used in their proper seasons for salad. The salad herbs which make such a variable addition to . salads aiid their dressings are chervil, chives, tata.gain, and sometimes fennel. Salad Dressing; V One of the best-known .salad, dressingis French dressing. The proportions of French dressing are 1-J tablespoons vinegar or wine, or lemon juice, to 2£ tablespoons olive oil. Add salt, pepper, a little mustard and a little castor, sugaf. A Tasty Breton Dessert ("Plougastel"), Prepare a fairly thick batter .will milk, sweeten and flavour with ruii This done, drop into it enough thin site of apple to absorb the whole of the batter. Then, bn a tray, place several large uncooked leaves of fresh salad, pour the batter and apples over these leaves, crown with dabs of butter, put into oven. Serve when golden; the green Balad •leaves Will have disappeared, but leave their own delicate flavour to the cake,,