RECIPES.

New Zealand Graphic, Volume IX, Issue 28, 9 July 1892, Page 697

RECIPES.

A DAINTY LITTLE DINNER MENU. Julienne Soup. Veal Cutlets. Roast Fowls. Curried Eggs. Tipsy Cake. Apple Tart. Pineapple. Bananas. Most of these dishes will be familiar to all our readers. There is no savoury given after the sweets, for a great authority on cooking says that savouries at the end of dinner are a relic of barbarism. ‘Do you want,’ he says, ‘ a cayenne peppered tongue to acquire a greater gusto for the pineapple, etc., of the dessert r This is his recipe for Julienne Soup : Clean a carrot, a turnip, an onion, a leek, and a head of celery ; wash them thoroughly, cut the carrots in thin slices, cut them again across into small thin strips ; if the carrots are old, peel off only the parts that are red, slice all your vegetables equally, put three ounces of butter into a stewpan ; when it is melted put in the onion and fry for four minutes, add the remainder of your vegetables and pass them quickly with a tablespoonful of powdered sugar, keep continually tossing them so that they shall not catch. When they are beginning to look somewhat dry, add a quart of clarified consomme, let it boil gently at the corner of the fire for twenty minutes and be very careful to skim it well. A greasy Julienne is destruction ; only the vegetables must be fried, or rather browned, in the butter, else your soup will not be a Julienne at all. Some cooks add sorrel leaves and cabbage lettuce, and a little picked chervil, cut small ; but in my mind these additions make a highly artistic soup a rude mess of pottage. Serve it —as indeed you should serve all soups, and all warm dishes—as hot as ever you possibly can. ‘ Serves chaud,’ dish up hot, should be written up in large red letters on the wall over the hot-table in every well-conducted kitchen. Veal cutlets should be cut from the neck in the same shape as mutton cutlets—as many cutlets as there are guests; but let them be very small. They must be prettily larded on one side like a sweetbread ; braise them—don’t fry them—in the same manner until quite tender; glaze lightly and salamander to the colour of old gold. Have ready boiled a pint of green peas (young ones if you can afford them, but peas are capitally preserved now-a-days), put them in a stewpan with two parts of butter, a little salt, and, if your guests are accustomed to Continental cookery, a teaspoonful of powdered sugar. When boiling, finish with a liaison of one yolk of egg mixed with a tablespoonful of cream; pour into the dish, and dress the cutlets in an oval ring. You may have a little mould of mashed potatoes, if you like, in the middle. These tasty cutlets, braised and larded, may be served quite as advantageously with sauce cl la jardiniere, with turnips, browned, with asparagus tips, with cucumbers, or with tomatoes.