For a dinner of six.

Consomme d'abatis.

Dame de Beer en papillote.

CoteletteS do mouton au macedoine de legumes

Oie r6tie aux chouz de Bruxelles

Moringakai an gratin.

Creme Garibaldi.

Fromage, hors d'oceuvres.Cafe noir.

1. - Take the gibletes of the goose which forms part of the menu, clean them carefully, cut them up small, and put them with an ounce of butter into a stew-pan with an onion shredded finely, and fry them a pale golden colour; add a glass of Marsala, and a little beef consomme, reduce to a glaze, and then pour in the remainder of the consomme which you make daily. Now throw in an onion, a clove of garlic, a muslin bag of sweet herbs, a stick of celery, a carrot, a dozen pepper corns, a dessert-spoonful of sugar, and one of salt. Simmer for two hours. When satisfied that you have extracted the flavour of the giblets, stop, strain the liquor, colour it with caramel, let it get cold, skim off all grease, clarify it if necessary, give it half a glass of Madeira, and a drop or two of tabasco, and serve very hot.

For thick giblet soup, yon must thicken with butter and flour, after the straining stage, and serve it with croutons of fried bread. I denounce the serving of fragments of the giblets in either the thick or clear soup. The flavour is all you require.

Clear giblet's soup.

2. - Cut a parboiled carrot and one parboiled onion into thin slices, add some powdered dried thyme and marjoram and some chopped parsley; mix this up with three table-spoonfuls of salad oil and cover your slice of seer with the mixture. Now wrap the fish carefully in a sheet of buttered paper and bake it for half an hour. When done, remove the paper very carefully and place the slice upon a dish made hot to receive it. Melt a dessertspoonful of butter, add a dessert-spoonful of flour, a cupful of broth, and the vegetables, etc, in which the slice was cooked; boil this for three or four minutes, strain, and-pour it over the fish.

3. - Take the eight cutlets (small chops) which you can get from a neck of mutton, trim them neatly, and grill them over a brisk, clear fire: when done, arrange them round a circle of nicely mashed potato, in the centre of which must be placed a sauce au macedoine de legumes, which I have already explained; some French beans, a carrot, a turnip, and a piece of cucumber, previously boiled, cut into small dice, and heated up in some well made sauce blonde, a few green peas, and some pieces of boiled celery may be added if you can get them.

4. - Pick, draw, singe, truss, and stuff the goose (see page 111). Roast it before a clear fire, and serve it with either apple or tomato sauce in a boat: potatoes and Brussels-sprouts (if in season) should accompany. A capital addition to the goose's gravy is to be made in this way. After you have cut a slice into the breast, let the gravy run out for a moment, then add to it in the dish (tipped up) a tea-spoonful of salt, a salt-spoonful of Xepaul pepper, a tea-spoonful of mixed mustard, and a glass of portwine. Stir these ingredients into the gravy, baste the bird well with it, and go on with the carving.

Slice of seer in paper.

Mutton cutlets with mixed vegetables.

Roast Goose.

5. - If you summon up courage to try this homely dish, you will often order it again. Buy enough young morlnga pods to yield seeds enough to fill a little pie-dish. Boil them, and scrape out the seeds, and the tender flesh inside the pods, into a basin : stir into this a table-spoonful of cream, or a coffee-cupful of milk in which the yolks of two eggs have been well beaten : season with salt and pepper, and add a few drops of anchovy essence; pass this into a well buttered pie-dish, and grate over the surface a good layer of Parmesan or any nice mild dry cheese. Bake for a quarter of an hour, and serve. If you can bake and serve the mixture in silver coquille shells. - one for each guest, - the entremets will, of course, look nicer.

6. - Make a rich custard with a pint of cream and a pint of milk, 1 1/2 oz. of isinglass, sugar to taste, and the yolks of eight eggs. Flavour it with any essence you like, strain it, and divide it into three basins; colour the first a bright red with cochineal, the second green with spinach greening, and leave the third its original colour. Whip each separately to a froth. These operations must be done while the custard is still warm. Set according to the following process: - Lay a mould on ice, pour some of the red cream into it to the thickness of about an inch. When this is set, pour in a similar layer of the plain cream, and, when this is set, pour in a layer of the green cream. Go on pouring in layers in the same way until the mould is filled. When the cream is quite set, turn it out. and serve. Care must be taken in pouring in each kind of cream to get every layer the same depth. This is best done by measuring with water how much liquid will go to make a layer of the required thickness, and then getting a cup which holds just that quantity, and using it to measure the cream.

Baked drumstick seeds with cheese.

Garibaldi cream.

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Perdreaux aux choux-

This delicious dish deserves the closest attention, for it is perhaps the best way of cooking Indian partridges: -

Prepare four partridges as for boiling, with their legs tucked in : lard their breasts with bacon and put an onion inside each of them. Cut a nice cabbage into quarters, blanch them, and steep them in cold water for an hour. Now take a roomy stew-pan, line its bottom with two carrots, and two large onions sliced in rings, a sprinkling of powdered herbs, and a dusting of salt, and pepper. Put the partridges above this lining, inserting a quarter of cabbage between each bird, a slice of bacon here and there, and some slices of Bologna or Brunswick sausage. Moisten with sufficient well made gravy to cover the birds. Boil closely covered up, and then simmer for an hour and a half if the birds are tender. Dish with the cabbage in the centre, and the birds placed neatly round it, with the sliced sausage and bacon as garnish. Serve the gravy in a boat.