| Show R ni Sunday Diner i By the Chef of the Alta Club 1 Puree of Turnips Baked Soles Ia Provcncalc I I Log of Mutton laBreLpnnc Mashed Potatoes New Carrots Family Style Lettuce with Egg Strawberries Baba au Rum I Puree of Turnips Take about three bunches of new turnips quarter them put them in u saucepan with two I quarts of broth or water add a pint of rice salt popper 1 small lump of butter but-ter and a pinch of sugar Stir till It boils then cook slowly for about one bols hour then rub through a very lIne sieve finish with a little butter a cup oC boiling milk or cream and serve with small squares of brent tried In butter u I Baked Soles a hi Provoncalo Take I throe large soles or flounders cut off the heads lulls and fins then put 1n a deep dish with salt pepper lemon Juice ole oil sliced onion a few lyiy leaves and two or three bruised cloves for about two of garlic Let steep or hours turning the fish frequently serving About onehalt hour before sClvlng time place the fiah l In a baking dish with all the seasoning adding n pint of broth or water and a pint of whlto wine and a little butter cover with oiled paper and cook in a moderate j oven for about thirty minutes basting tho fish frequently with the liquid I Vhen done slide the fish on a platter with two ot thicken the same ounces o Hour kneaded with butter boll skim add a little lemon juIce then strain through a fine sieve add a little chopped parsley and POUt part of the sauce over tho fish and servo the rest in L sauce bowl 0 w Leg of Mutton n la Urulonno Have the butcher remove the hip sud thighbones thigh-bones from a large leg oC mutton Season Sea-son tho Inside with wall pepper two or tit > bVulaed cloves of givilc and n little chopped parsley Sew up tho opening then put in C brazier with a I littledripping und brown It all ovor Then drain ino fat add a quart of water or broth a quart uim of toma toes a sliced onion and carrots a few I bay leaves and cloves Cover the brazier bra-zier and cook slowly for about three hours turning the leg about every fifteen fif-teen minutes When done take off the leg of mutton mut-ton thicken the sauce with a little flour kneaded with butter free ihc gravy from Its fat and strain through a clothe cloth-e 9 Garnishing n In Brelonne Cook a pint of large white beans fry a chopped onion with a little butter add the bean and moisten with a lIttle broth and I some sauce from tho mu Lon season l well then put In a large hollow dish I I and servo alongside with the leg of mutton I I 0 I 1 fore Mashed Potatoes explained be a i Now Carrots Family Stylo Pare Home new cartels parboil for two or three I minutes drain than I nut In o saucepan l i with 0 little i I butler and i sugar 1I ii add enough broth lo cover the carrots and cook slowly for about fortyfive minutes season with salt nun whIte pepper thicken the gravy a little add a pat of butter and serve S 9 < Lettuce with Egg Same 0 as before Baba an Rum Sift four ounces of flour add one ounce of yeast diluted In lukewarm milk make a light dough and let rise In a warm place Then in another vessel put twelve ounces of flour a little sail four ounces of sugar I four ounces of butler a little milk and eight eggs work very hard with the hand then add the raised dough mix l well then add two ounces of seeded raisins two ounces of linely cut citron and one ounce of shredded almonds mix well again cover with a cloth and let rise for about three hours When ready have a large mold holding about two quarts or a dozen small ones butter but-ter them with cold butter then strew on the inSide a few ralelno and nil with your dough about thrnuquarlers full let ralpe for another thirty minutes min-utes and bim io < nol > rbity quick oven I tAt serving time dip the cakes In warm rum syrup and serve 0 0 Strawberries Serve either with wine or cream p PANNETIER |
