RECIPES.

New Zealand Graphic, Volume VII, Issue 10, 7 March 1891, Page 14

RECIPES.

dinner menu. Potage a la Conti (puree of lentils) Kougets aux olives Filets de Bceul a la Raifort Dinde a I’ltalienne Beignets de Pommes Homard a la Russe. Dinde a l’ltalienne is made thus : —Put some chopped parsley, mushroom, and onion in a saucepan with a little white wine, and a lump of butter. Let it boil without browning, add a little veloute sauce, skim it, and when somewhat i educed lay in it, to simmer fora few minutes, the flesh from the cold turkey, cut into nice pieces. Serve with sippets of toast and gherkins cut in slices. Beignets de Pommes.—These are usually made by peeling, coring, and slicing the apples, steeping them in a little brandy. Then each slice is dipped in batter, and fried. But another way is as follows ; —Stew the apples with some sugar, a few currants, a flavouring of lemon juice, and a little water. When soft beat them up, removing any hard pieces ; mix in some flour or grated bread, and sufficient egg to form a consistency ; drop the mixture from a tablespoon into boiling butter ; fry on both sides. Pile the fritters on a very hot dish, and sift sugar over them. Homard a la Russe.—Line some small round moulds with aspic; fill them with a macedoine of vegetables, moistened with mayonnaise sauce ; cover with aspic. Place a lobster cut in small pieces, as for salad, in the centre of a dish ; pour some mayonnaise over it. Turn out the moulds, and dish them round it; garnish with shredded lettuce, mustard and cress. Water Biscuits.—Rub three ounces of butter into one pound of flour until it is quite smooth, then add a pinch of salt and mix the flour into a stiff paste with not quite a tumblerful of water. Roll it out as thin as possible ; then cut it ont in rounds, after having pricked the paste all over, place on lightly floured baking tins and bake for about a quarter of an hour in a moderately hot oven, taking care that they do not become too dark in colour. Of course, half the above quantities will make a very good quantity of biscuits ; but if kept in a tin air-tight box they will keep quite well for a length of time.