RECIPES.

New Zealand Graphic, Volume IX, Issue 8, 20 February 1892, Page 187

RECIPES.

I have lately met with a menu for a charming French dinner, and can also give recipes for a few of the dishes :— MENU. Clear Soup, Melon, Braised Beef, a la Mode, Eggs, a la Duchesse, Roast Chicken, a I'Espagnole, Haricot Beans, a la Creme, Gateau of Veal, Asparagus Salad, Cheese, Dessert. Mei .on.—This was served simply cut in neat slices a convejient size for serving, prettily garnished with fresh green leaves, and accompanied by fine white sugar, and rich cream. Eggs, a la Duchesse. — Boil half a dozen perfectly fresh eggs for ten minutes, allow them to become quite cold, then

divide them in quarters. Put two ounces of butter into a saucepan, and, as it melts, work in, very smoothly, a large tablespoonfnl of flour; add a seasoning of salt, stir over the fire for a few minutes until the flour is sufficiently cooked, then pour in a large breakfastcupful of rich white stock, and add a tablespoonfnl of vinegar, two tablespoonfuls of chopped capers, one tablespoonful of minced parsley, and a pinch of cayenne. Bring to the boil, lay the eggs in very gently, allow them to become thoroughly hot through without being broken, then arrange them tastefully on a hot dish, pour the sauce over, and serve, with the edge of the dish neatly garnished with toasted sippets. Roast Chicken, a L’Espagnole.—Prepare and truss in the usual manner a fine, plump, young chicken, then stuff it with a very dainty forcemeat made with half a pound of sheep's liver, very finely chopped ; four ounces of bacon, cut into tiny dice ; a tablesnoonful of minced onion ; a tablespoonful of chopped parsley; a teasponful of mixed powdered herbs ; a liberal seasoning of salt and pepper ; four ounces of bread crumbs, and two well-beaten eggs. Parboil the liver and the onions previous to mincing, and partially cook the bacon. Fasten the openings of the bird securely, smear it entirely over with clarified butter, and cook in a wellheated oven, basting frequently during the process. When nearly done enough, brush the uppermost part of the chicken over with beaten egg, sprinkle it thickly with finely minced lean bam and sifted egg yolk ; return it to the oven to finish cooking. Dish up on a hot dish, pour some well made Espagnole sauce round about, and serve. Haricot Beans, a la Creme.—Soak the beans overnight in cold water, then next day drain them, and boil till tender in either salted water or thin white stock—the latter, of course, to be preferred. When thoroughly soft, but not broken, pour off any liquid that remains, and add to the beans a tablespoonful of finely-minced parsley, the strained juice of a fresh lemon, and a small teacupful of rich cream. Stir gently for a minute or two until the beans are well coated and the whole thoroughly hot, then serve neatly piled up in the middle of a hot dish, with a border of toasted sippets round about.