For a dinner of six.

Consomme de perdreaux.

Matelote d'anguilles.

Poulet a la Villeroy.

Longe de mouton a la soubise.

Topinambours au gratin.

Canapes de caviare.

"Pudding" a 1' Orleans.

Fromage, hors d'oeuvres.

Dessert.

1. - Buy three partridges in addition to your customary soup meat: pluck the birds, draw them, and cut them up, breaking all bones of any size with a mallet. Set the soup meat for consomme as usual, and when you have obtained as strong a stock as possible therefrom, strain it, and let it get cool; remove all fat that may rise to the surface, and when quite clear, pour it into a large sauce-pan, adding all the pieces of partridge, including the livers of the birds, etc.; set this on the fire to come slowly to the boil, skimming it very carefully ; after it has boiled, slack off the fire, and let the contents of your sauce-pan simmer slowly for an hour or more. Now strain the soup from the bones, clarify (it should be a nice, bright, clear consomme remember) and give it half a glass of Madeira, a pinch of sugar, and a few drops of chilli vinegar to finish with.

Clear partridge soup.

Some people serve pieces of the birds' breasts with the soup, or quenelles made of that meat, seasoned, and formed about the size of olives.

2. - Skin a couple of eels, clean, parboil, and divide them into two inch fillets for stewing. Put into your stew-pan two ounces of but-ter. with a Bombay onion sliced ; stir over the fire for five minutes, and add half a pint of claret, and half a pint of stock, with a clove of garlic, a carrot cut up, and a bag of sweet herbs : boil this for ten minutes, stirring it well with your wooden spoon; now throw in a salt-spoonful of salt, a tea-spoonful of spiced pepper, the rind of a lime, and place the pieces of eel in the midst. Simmer this for half an hour. Arrange the pieces of the fish upon the hot dish, strain the gravy rapidly, thicken it, re-heat it almost to boiling point, add a pinch of sugar, and a table-spoonful of chopped parsley, and pour it round the fish.

3. - Cut up and cook a couple of nice chickens as explained for poulet a la St. Lambert.

Alter the pieces of chicken have been stewed in their own broth, drain them, and make a rich veloute with the latter, thickening it with yolks of egg like custard. Dip the pieces of chicken in the thick sauce, and let them get cold; then bread-crumb them, and fry them a golden yellow in boiling fat. Drain them, and pile them on a napkin, garnished with small potato duchesses, and fried parsley. Send the rest of the sauce round in a boat after adding to it a heaped-up table-spoonful of minced mushrooms.

4. - Roast the loin to a turn, serve it with potatoes cooked in your favourite manner, red currant jelly, and a puree of Bombay onions which should go round in a boat.

Stewed eels.

Chicken a la Ville-roy.

Loin of mutton with onion sauce.

For onion puree a la Soubise, you must simmer three onions in sufficient stock or milk to cover them till tender, mash them, and pass them, through the sieve; work into the pulp that you then get, a coffee-cupful of cream, or milk enriched with the yolk of an egg, with a little gravy; flavour with a little pepper, and salt, heat it up as hot as possible, and serve. Its consistency ought to be that of thick custard ; no flour please. If the onions be permitted to brown, and the puree be served of that color, the sauce is called a la Bretonne.

5. - The Jerusalem artichoke is one of the most useful vegetables we get. This is a very simple, yet tasty dish of them; its correct name is topinambours au gra-tin: - Boil the artichokes till quite tender, then mash them with a silver fork, moistening them with cream, (or milk with the yolk of an egg), season with salt and pepper, place the artichoke in a buttered pie-dish, or in buttered coquilles, give the surface a layer of grated cheese, and bake till it takes colour. Let the vegetable rest upon its own merits for flavour : you do not want spices, or sauces : the cream is, of course, a grand adjunct, and the cheese harmonizes pleasantly with the general tone of the composition.

6.- Prepare six or eight neatly shaped slices of fried bread. Take from a tin of caviare enough roe to cover each piece nicely. Choose a small sauce-pan, melt an ounce of butter in it, stir in the caviare, dust it well with Nepaul pepper, and add the juice of a lime. When piping hot, spread the caviare over the fried bread (which should have been kept in the oven) and send up the canapes without delay.

Or, - spread the caviare cold over the cold fried bread, mask the surface with thick mayonnaise sauce, and garnish with a turned olive upon each. Many prefer this method.

Jerusalem artichokes baked with cheese.

Caviare toasts.

7. - Steep an ounce of gelatine in cold water. Make a rich custard with ten yolks of eggs, three-quarters of a pound of sugar, and a quart of boiled milk. Add the gelatine to the custard while the latter is hot, and stir it until it is dissolved ; then strain it into a bowl. Cut up one ounce of candied orange peel, one ounce of citron, one ounce of raisins, and one ounce of currants, wash them well, dry them, and then toss the minced confitures in a frying-pan with a small tumbler of rum : as soon as the rum is absorbed, stop and take the pan off the fire. Put a mould upon ice, pour a layer of custard into it first with some of the minced fruit; when set, put a layer of crushed ratafias, then another layer of custard with fruit, again crushed ratafias, and so on till the mould is filled, cover it in ice and Lei it real for ;m hour, then turn it out and serve.

If cream be used instead of milk for the custard, a richer result may be obtained . a good pudding is nevertheless to be made with milk.

Genoises au chocolat

Genoise Pastry. - Take 1/4 lb. of the freshest butter, put it in a bowl, and warm it until it can be beaten with a spoon, add to it 4 oz. of powdered loaf sugar, and beat the two together until a smooth white cream is obtained, then add one egg, and keep on beating the mixture till it is smooth again, then add three more eggs in the same manner. The germ of the eggs should be removed. Lastly, incorporate quickly 1/4 lb. of fine flour with the mixture, and as soon as it is smooth, pour it out to the thickness of 1/2in. on a buttered flat tin, which must be put into the oven at once. When done (in about ten to fifteen minutes), turn out the slab of Genoise, and put it to cool, underside uppermost, on a sieve. There is some knack needed in beating this paste to prevent its curdling. Should this happen, it can be remedied by beating as quickly as possible until the mixture is smooth again, Take a slab of Genoise, spread on the top of it the thinnest possible coating of apricot jam, then a coating of chocolate icing. Put it into a very hot oven for rather less than a minute, take it out, and place it in a cold place to get cool, Then cut it up with a sharp knife in any shapes you like.

Orleans pudding.

Chocolate Icing. - Put into a sauce-pan 1/2 lb. of powdered loaf sugar, 2 oz. of grated chocolate, a tea-spoonful of vanilla essence, and about a gill of water; stir on the fire until the mixture assumes the consistence of a thick smooth cream.

The following recipe I have to acknowledge with thanks from "Bahut Bursina": -

"Beignets d'Avenches. - Take a new loaf and cut it into slices three quarters of an inch thick. Trim off all crust, cut into convenient slices, marinade in milk, or in cream if available, flavoured with your favourite essence. Take up the slices, drain them, and fry them in a deep bath of boiling fat, or butter, till a golden yellow : spread apricot or any nice preserve over them, and serve hot."

It would be better perhaps to call the dish oroides a l'Avenches, as by the word beignet we generally understand that the thing to be fried is dipped in batter.