Choice Cookery

_Vanilla Cream._--Make a custard with three yolks and one white of egg, and half a pint of milk and three ounces of sugar; melt an ounce of gelatine in two tablespoonfuls of wat...

_Timbales d'Epinard._--Make some quenelle meat of chicken or veal according to directions already given, and mix with puree of spinach, prepared as follows, until it is a nice g...

_Mode No. 1._--To make quenelle meat, a mortar is indispensable, as it must be pounded to a pulp that will go through a sieve, and I have known a persevering woman grate the bre...

_Kabobs_ No. 2.--This is the recipe given by the author of the well-known Pytchley Books, and is admirable. Take the beards from as many fat, fair-sized oysters as required. You...

_Villeroi Sauce._--Make half a pint of white sauce, which, as in the case of bechamel, may be made of fish stock when for use with fish; chop half a dozen mushrooms, and add a g...

_Tartare sauce_ is mayonnaise with the addition of mustard, chives, pickles, and tarragon, chopped. As usually served, it has only mustard and capers or chopped cucumber, but fo...

_Water-Ices._--These are exceedingly simple, and no more elegant form of refreshment can be offered than a plate of well-frozen or a tumbler of half-frozen water-ice. It is acce...

_Little China Dishes._--This quaint recipe is from the immortal Mrs. Glasse, and on trial was found so unique and agreeable a variety to our modern fancies that with some little...

The large Spanish or Portuguese onion that has of late years appeared in the markets is not often properly cooked. It is the most delicate and delicious of all onions, lacking t...

_Lamb Cutlets with a Puree of Mushrooms._--Trim and cook and serve the cutlets as in the foregoing recipe, only in place of the cucumbers make a puree of mushrooms in the follow...

_Ballotines_ are small galantines made by treating small birds as directed in last recipe, only that the force-meat should have a larger proportion of truffles, and be made of t...

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Meat or fish salads should always be dressed with mayonnaise. I say nothing of the well-known lobster and chicken salads, which are so general that one is tempted to think the m...

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