No. 185. Corned Beef Souffle

30 cts.

A : Follow Recipe No. 184 (Corned Beef, Creamed), add 3 egg-yolks, beaten well,

1/2 tsp. onion-juice ;

B : Whites beaten stiff.

Mix A, fold in B, and proceed as directed in Souffles.

No. 186. Kidney Fillets, Broiled or Sauted

15 cts.

A: 6 kidney fillets, trim and soak in salt water 1 hour.

(See Fillets;)

B: 1 tbsp. melted butter, 1 tsp. mustard, 1/4 tsp. salt, dash pepper ;

C : \ c. tine bread-crumbs ;

D : Madeira Sauce No. 247 (Madeira Sauce), or add 1/2 can French mushrooms, cut into slices, to the kidneys while cooking.

Dip A into B, then in C, broil 10 m. Serve with a bit of butter on each fillet, or saute in butter browned with onions about 5 m., and serve with D. Kidneys should be cooked quickly.

No. 187. Lamb Croquettes

40 cts.

A : 2 cs. lamb, or 1 c. lamb, 1 c. boiled potatoes, cut fine, and 1 tsp. minced capers.

Follow Recipe No. 171 (Chicken Croquettes), using A instead of chicken, and season highly.

No. 188. Lamb Souffle

35 cts.

A : 2 cs. lamb, 1 tsp. Kitchen Bouquet. Follow Recipe No. 178 (Chicken Souffle), using A instead of chicken and omit sherry.

No. 189. Marrow Bones

25 cts.

A : 6 bones 2 inches long, trim thoroughly and roll each one in cheese-cloth ;

B : Maitre d'Hotel Sauce No. 248 (Maitre d'Hotel Sauce).

Boil A 1 hour, remove cloth, serve on round slices toast, with B poured over.

No. 190. Sweetbreads, Creamed

96 cts.

A : 2 cs. blanched sweetbreads in small pieces, 4 mushrooms sliced, 2 truffles minced, cook 2 m. in 1 tbsp. butter, 2 tbsps. white wine, 2 tbsps. mushroom liquor, or marinate in French Dressing No. 436 (French Dressing) ;

B : 2 tbsps. butter and 3 tbsps. flour, cooked thoroughly, add 11/2 cs. hot cream or milk, 1/2 tsp. salt, dash cayenne and nutmeg, or 1/2 tsp. Kitchen Bouquet and 1 tsp. parsley, minced.

Cook B, when boiling add A, thoroughly drained, and proceed as directed in Creamed Meat or Poultry.

No. 191. Sweetbreads and Chicken, Creamed

45 cts.

A : 1 c. sweetbreads, blanched (see page 70), 1 c. cooked chicken, cut fine, 1 tbsp. ham, minced, 2 truffles, sliced, and 4 mushrooms, or 2 or 3 cockscombs, sliced ;

B : 2 tbsps. butter, 3 tbsps. arrowroot, 11/2 c. hot cream, 1/4 tsp. salt, blade mace, dash cayenne.

Cook B, add A, when boiling proceed as directed in Creamed Meats or Poultry.

No. 192. Sweetbread Croquettes or Chops

75 cts.

A : 2 cs. blanched sweetbreads, or 1 c. sweetbreads, \ c. mushrooms and \ c. cooked chicken, chopped fine

(or green peas and 1/4 c. blanched almonds, chopped line) and 1 truffle :

B: 2 tbsps. butter and 1 tbsps. Hour, cooked thoroughly, add 11/4 cs. cream or milk, 1/4 tsp. salt, dash cayenne;

C : 1 tsp. parsley, minced, 1/2 tsp. onion-juice and 1 tbsp.

lemon-juice, or 1 truffle, chopped fine, 1 tbsp. sherry or

Madeira, and grating of nutmeg.

Cook B, add A, when boiling add ('. and proceed directed in Croquettes. Serve with creamed peas or Veloute

Sauce No. 262 (Veloute Sauce).