RECIPES.

New Zealand Graphic, Volume X, Issue 1, 7 January 1893, Page 22

RECIPES.

Fowl a la Delhi.—Cut a large fowl into joints, place them in a deep frying pan with a gill of salad oil, an onion chopped very line, a sprig of thyme, and one bay leaf ; sprinkle some seasoning over, and let fry a light brown. Remove the thyme and bay-leaf pour off the oil, add half a pint of tomato sauce, a tablespoonful of walnut ketchup, and half a pint of stock broth. Simmer together for fifteen minutes, then lift out the joints on a hot dish, add a pinch of curry powder to the sauce and reduce it one-half by boiling. Pour the boiling sauce over the fowl, and serve at once with ham cut in thin, small slices and handed.

Croustades de Gibier —Boil some potatoes till tender, drain well and pass them through a sieve, mix in a lump of butter, a little grated nutmeg, and enough yolks of eggs to form a light paste. Flatten this out to aboutacoupleof inches in thickness, then, when cold, cut it into cylinders with a plain round cutter, egg and breadcrumb each one, mark it on the top with a smaller cutter, then fry them in hot butter or lard. Remove the tops, take out some of the inside with a small spoon, and fill in with a puiee of game.

Gooseberry Tartlets With Cream. — Rub four ounces of butter in eight ounces of flour, add the yolk of an egg, and sufficient eold water to mix into a firm paste, roll out the fifth of an inch thick, cut out sixteen pieces, lay them in patty-pans, press them out from the centre with a small pad of dough, notch the edges with the back of a knife, place in each tartlet eight gooseberries, sprinkle with water, then add to each one-half ounce of powdered white sugar, ami bake in a moderate oven. When baked, take them out of the pans, and let them get cold ; whisk a gill of cream quite stiff, sweeten it with a little white sugar, divide into two portions, colour one with a little cochineal ; place some cream on each tartlet, half red and half white ; send them to table on lace papers on glass or silver dishes.

Raspberry Ice Cream.—Mix well togethei one pint of cream, one-half pound of fine raspberries, four ounces of white sugar, and a little milk and cochineal ; then strain through a tine sieve into the freezer ; as the mixture freezes occasionally cut it down from the sides with a broad knife to keep the ice quite smooth ; when frozen thoroughly, fill an ice mould, and bed it in ice until wanted, then turn out on a silver dish, and garnish with white flowers and fern leaves.