RECIPES.

New Zealand Graphic, Volume XII, Issue II, 13 January 1894, Page 46

RECIPES.

A LAWN TENNIS SUPPER (COLD). Fillets of sole in aspic, a la mayonnaise. Lobster salad. Iced curry. Cutlets in aspic. Galantine of chicken. Beefsteak pie. Iced currant fool and cream. Strawberry scones. Dessert. Pastry and cakes. Fillets of Sole in Aspic.—Skin two soles and lay the fillets on a buttered baking tin, season with a little lemon juice, white pepper and salt ; lay a buttered paper over the tin, and cook the fillets for about eight minutes, then put them to press till cold. Cut these fillets into rounds with a plain cutter, sprinkle each with lobster coral or coralline pepper, finely minced parsley, and pickled walnut, and set this garnish with a very little aspic ; lin..' s plain round mould with aspic jelly, arrange the little rounds of sole all over it; set these again with more aspic, and fill up the centre with the rest of the soles, mixed with roughly minced lobster, or prawns, or pickled shrimps, tossed in mayonnaise and a little aspic. Cover the bottom of the mould with a layei of the jelly and put it on the ice, or in a cool place, till set Turn out, and serve with a plain lettuce salad round it. Have two of these moulds, rather than one large one. Iced Curry.—Mix about a dessertspoonful of curry powder with half a pint of mayonnaise, and stir thoroughly into this about lib. of flaked cold chicken, ham, sweetbreads, etc., and set it on ice till thoroughly cold. Have some carefully boiled rice, cold ; fill some paper cases with the curry mixture, and pile the rice on the top in a pyramid ; garnish with shreds of red chillies and hard-boiled yolk of egg rubbed through a sieve. Cutlets in Aspic.—Take the cutlets from the best end of a neck of mutton or lamb, trim and bat them out, season with pepper and salt, and saute them in a little butter for a few minutes, then take them out, and press them till cold. Have ready some good tomato sauce, thickened by rapid boiling, and stiffened with a little aspic jelly ; when just liquid enough to run, mask the cutlets with it, let it set, and then finish with a thin layer of aspic jelly to glaze them. Trim them, arrange them en' couronne, fill up the centre with cold peas tossed in green mayonnaise, and garnish with chopped aspic. Cold roast chicken, cut into neat joints, and treated in the same way, also makes a pretty dish. Iced Currant Fool —Beat the yolks of four eggs well with the whites of two, and mix them carefully with half a pint of currant juice (extracted as for currant jelly), sweetened to taste, then add a quarter of a pint of thick cream, and stir it over a slow lire (without letting the pot touch the fire) till it thickens, being careful not to let it boil. Pour it into the bowl in which it is to be served, and set it on ice till wanted. Serve with whipped cream piled on it. If the currant juice is not quite deep enough in colour, add a drop or two of liquid carmine. Strawberry Scones —Beat half a teacupful of butter to a cream with a teacupful of sugar ; strain two eggs into a quarter of a teacnpful of milk, and mix it gradually into the butter, etc. ; sift one teaspoonful of carbonate of soda, and two teaspoonfuls of cream of tartar, with two teacupfuls of flour, and mix this all to a nice paste ; divide it into scones, and bake in a moderate oven for ten minutes; tear these scones apart, and place on half a mixture of strawberries (or raspberries) lightly mashed with sugar, and a little thick cream ; cover these with the rest of the scones and ice with the following : stir over the fire jib of icing sugar with three tablespoonfuls of strawberry juice till just warm and smooth, and use. These sconescan be made with almost every kind of fruit, and are particularly good with raspberries or blackberries. The paste of which these scones are made can be baked on an ordinary baking tin, marked in squares with a sharp knife, and brushed over with a little milk to glaze them. Just as they are taken from the oven they can be sprinkled with roughly pounded sugar, and finished off like the regular scones. (This is an American recipe.)— Exchange.