| OCR Text |
Show SOL'BISE BROWN SOUP. Soalc a 1 quarter of a pint of lentils for six H hours, peel nnd slice two large B onions and fry them In two ounces of iH butter until golden brown. Drain the MH lentils and pick out all imperfect sccds add them to the onions and stir to- H gether for a few moments. Pour In IBfi three pints of stock, cut a quarter of a fl pound of bread into pieces, letting all IH! simmer together for three-quarters of fl an hour. Crush the lentils, bread and onions with a wooden spoon while stir- H ring nnd remove all scum. Rub through HH a sieve, return to the saucepan, boll up jl nnd throw In a small lump of sugar. H Just before serving draw the coup nsldo nnd carefully add the yolk of an egg tJH beaten with a little cream. IH Stewed Cod. Cut two pounds of cod- H flsh into square pieces, put them In a jB pan, with a little chopped parsley. H thyme and salt, cover with one pint of u water and a good lablcspoonful of vln- IH cgar. Stew over a slow flro for twelve H minutes, then add the Juice of half a IH lemon, two ounces of butter rubbed Into IH a tnblespoonful of flour and a dessert- jB spoonful of anchovy sauce. Stew gen- H tly for a quarter of an hour. Take each IH piece of cod up carefully and place on IHH a hot dish. Stir the sauce till it bolls H and then cook It for a few minutes. HH Strain this over the flsh and garnish H with slices of lemon and chopped pars- IH Macaroni Mold. Grease nnd scatter H a plain mold with bread crumbs, then H" lino It with thin, short crust. Mine? IHi together three-quarters of a pound o'i IH cooked veal and a quarter of a pound HH of cooked tongue or ham. Boll three IHI eggs hard, chop, and add to tho mix- jB turc, with half a pound of boiled mncn- Hl ronl, strained nnd cut into small pieces. IH Season all with chopped parsley, fine IH herbs, salt and pepper. Fill the mold H with this mixture, pour In half a pint H of either thick brown gravy or white H sauce. Cover with crust and bake In a JH slow oven for three-quarters of an H hour. Turn qut and garnish the mold HB with a few slices of egg. Egg Cutlets. Boll some eggs till nl-most nl-most set. Break nwny the shells and mince whites and yolks together, add- H lng nn equal quantity of fine bread H crumbs. Season with salt, pepper. IH chives or chervil and a tiny pinch of IH curry powder. Mix nil thoroughly, then IH bind together with a raw egg and shapy lfl into little cutlets. Brush over with IH beaten egg and fry a golden color. IH |
