LA BONNE CUISINE.

Auckland Star, Volume LXVII, Issue 151, 27 June 1936, Page 3 (Supplement)

LA BONNE CUISINE.

NEW FISH RECIPE. HOW TO COOK VEAL. (By A FRENCH CHEF.) Paris, city of gourmets, is noted for the rarity of fish dishes. There are the incomparable sole marguery, sole colbert, and sole a la bretonne, to name only a few of the wonderful sole dishes. The French are very likely to combine dinner fish, such as sole and halibut, with shellfish. Fillets of sole, stuffed with shrimps and baked in white wine with herbs, leave little to be desired. Another happy inspiration is steamed sole served with pink lobster sauce. Sole With Coral Lobster Sauce. Ingredients: One small live lobster, one slice onion, one stalk celery chopped, bayleaf, one sprig parsley, few pepper corns, eight fillets of sole or flounder, five tablespoonfuls butter, three-quarter teaspoonful salt, quarter teaspoonful paprika, three tablespoonfuls flour, half cup cream, two egg yolks well beajten, few drops lemon juice, quarter pound mushrooms. Method: Plunge live lobster head first into boiling salted water and cook 15 to 20 minutes. Remove tail and claw meat, and cut into small pieces. Cover remaining meat and body bones with cold water, add onions, celery, bayleaf, parsley, peppercorns, and simmer till only one cupful of stock. Brush fillets with melted butter, sprinkle with salt and paprika. Steam for 10 minutes. Make a sauce by combining flour with remaining melted butter, seasoning with salt and paprika, and slowly pour in the cup of lobster 6tock till mixture becomes thick and smooth. Pour in cream, add egg yolks and lemon Juice. Lastly add lobster meat and enough coral rubbed through asieve to give the desired colour. Arrange fillets on platter, insert tip of lobster claw in each, pour lobster sauce around them, and garnish with broiled mushroom caps. This makes four portions. Here's a very simple "vol-au-vent" much appreciated* by the French and often seen on French tables. Iliis vol-au-vent is made of shallots, sweetbreads and mushrooms. Ingredients: Half a pound puff pastry, 3 or 4 tablespoonfuls white sauce, Alb cooked blanched sweetbreads, 4 mushrooms, S shallots, raslier of cooked, chopped bacon, herbs, aromatic pepper, and salt. Method: Poll out the pastry until it is about lin thick, and cut in an oval or round shape. Mark the top by pressing with a smaller cutter. Put on a baking tin, brush the top lightly with beaten egg, and bake in a quick oven. Cook separately the sweetbreads, shallots and mushrooms, and bacon (which should not bo too fat.) When ready, chop and mix with the sauce. Scoop out the inside "soft pastry" from the case, fill with the mixture and put on the lid. Serve at once. Onions au Gratin. Parboil five or six onions of the same size, drain and place them in an open casserole with just enough salad oil to cover the bottom. Cut up one or two chillies, and sprinkle the dish with the pieces. Cook gently, and when the onions are tender, take out of the casserole, sprinkle generously with dry grated Gruvere or Parmesan cheese, and a few

Every woman has her own way of applying powder; many women use tiny pads of absorbent cotton, and throw them away after using. Use powder plentifully, but with discretion; take it off before retiring, using either a good cream or soap and water, having due regard to the condition of your skin. The pores should be clean when retiring, thus allowing the skin to "breathe."

small pieces of butter, and brown tinder the grill. This disli might be varied by making a white sauce with grated cheese added to it, pouring this over the onions, and then browning in the oven under the grill. Veal—and Some French Ways of Cooking It. The loin boned and stuffed is one of the nicest ways of serving veal. The flesh, being immature and of rather indefinite flavour, benefits enormously by the addition of savoury filling, the usual veal stuffing consisting of breadcrumbs, a little finely chopped suet or •chopped fat ham, parsley, thyme, marjora mand a very little grated lemon rind. Any one who is rather heavy handed should forget to add the lemon rind, for it is the easiest thing in the world to spoil the filling by over-gener-ous use of this flavouring. In any case, it should be grated very finely, and only the actual zeste used, and none of the pith. Other modifications for a veal farce include the addition of chopped \

mushrooms, chopped ham, sausage meat with chopped nuts, either almonds or walnuts. Chopped tarragon should be used with parsley, or to replace it. Here apain discretion must be exercised in the amount added. Cookery Advice to a Bride. Find out what his mother cooked. Find out what dishes he orders in restaurants. Start with ease, and introduce new dishes gradually. Don't talk about his prejudices before him. Don't make him plan the meals. Don't camouflage flavour. Use tested recipes. Collect a lot. Then rotate them. Disguise white sauce with meat stock or meat flavour. Don't attempt too many dishes. Make your meals well balanced. Keep him healthy and really well fed. When you put a new dish on the table, be nonchalant. Train yourself to like his dishes. Mako your food attractive, hot and prompt. Try simple dishes, plainly cooked, well seasoned and varied. Serve vegetables buttered. Try puddings for dessert. When in doubt, give him crackers and cheese. Avoid elaborate dishes, too much tinned food, and food smothered iu white sauce.