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Apricots, Compote of
INGRE- DIENTS for compote for 4 or 5 persons.pint of syrup (see SYRUP), 12 green apricots.
AVERAGE COST, 9d.
Make the syrup by the given recipe, and, when it is ready, put in the apricots whilst the syrup is boiling. Simmer them very gently until tender, taking care not to let them break; take them out carefully, arrange them on a glass dish, let the syrup cool a little, pour it over the apricots, and when cold, serve.
TIME. From 15 to 20 minutes to simmer the apricots.
SEASONABLE in June and July, with green apricots.
Note. A very nice compote can also be made at a small cost with tinned apricots by putting them in a syrup made from their juice and loaf sugar when made hot, letting them cool in this, then adding a glass or two of liqueur.
Apricots, Flanc of; or Compote of Apricots in a Raised Crust. - INGREDIENTS for 1 dish. Ib. of short crust (see CRUST), 12 good-sized apricots, pint of water, lb. of sugar. AVERAGE Cost, 1s. 6d.
Make a short crust by the given recipe, and line a mould with it. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up, for fear they should break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly; pour it over the fruit, and serve either hot or cold. Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement.
TIME.-Altogether, 1 hour to bake the flanc, from 15 to 20 minutes to simmer the apricots.
SEASONABLE in July, August, and September.
Note. The pretty appearance of this dish depends on the fruit being whole; as each apricot is done, it should be taken out of the syrup immediately.
APRIL, DINNERS FOR.
MENU. (French.) April-Dinner for Twelve Persons.
MENU. (English.) Quantity. Average لم ১. d.
Julienne. 5 pints. 46 Stuffed Trout, Fried. 3 fish. 70 Whitebait. 2 qts. 40 Lobster Cream. 2 mlds. 40 Chicken Rissoles. 2 dishes. 36 Quarter of Lamb. 1 joint. 70 Potatoes. Sprouts.
Albs.ea. 10 Ducklings. 3 birds. 90 Rhubarb Tart. 2 20 Vanilla Cream. 2 mlds. 36 Cheese Soufflé. 2 26 £280 Julienne.
Truite Farcie et Frite.
Blanchaille.
Crême de Homard.
Croquettes de Volaille.
Quartier d'Agneau.
Pommes de Terre. Choux.
Canetons.
Tourte à la Rhubarbe.
Crême de Vanille.
Soufflé de Parmesan.
April-- Dinner for Ten Persons.
MENU. (English.) Quantity. Average MENU. (French.) Lamb Cutlets.
Roast Fillet of Veal. 8. d.
Spring Soup. 5 pints. 32 Salmon, 4 lbs. 70 Tartar Sauce. pint. 09 Oyster Patties. 10 46 12 40 1 joint. 56 1 66 3lbs.ea. 09 3 birds. 40 2 dishes. 1 8 1 14 1½ pint. 01) 2 1 1 n Ham.
Potatoes. Spinach.
Ptarmigans.
Orange Fritters.
Gooseberry Tart.
Custard.
Celery Salad. £2 1 U Printanière.
Saumon, Sauce Tartare.
Petits Pâtes aux Huitres..
Côtelettes d'Agneau.
Rouelle de Veau.
Jambon.
Pommes de Terre. Epinards.
Ptarmigans.
Beignets d'Orange.
Tourte aux Groseilles.
Crême.
Salade de Celeri.
April-Dinner for Eight Persons.
MENU. (English.) Quantity. Average 8. d.
Custard Soup. 21 pints. 30 Fried Soles. 3 fish. 46 Lobster Cutlets. 1 dish. 30 Chicken Cream. 1 dish. 40 Leg of Lamb. 1 joint. 60 Potatoes. Spinach. 3lbs. ea. 09 Rhubarb Tart.
Stone Cream. 1 mould.
Cheese Straws. 1 dish. £1 5 6 MENU. (French.) Consommé à la Royale.
Soles Frits.
Côtelettes de Homard.
Crême de Volaille.
Gigot d'Agneau.
Pommes de Terre. Epinards.
Tourte à la Rhubarbe.
Crême de Tous-le-Mois.
Pailles de Parmesan.
APRIL, DINNERS FOR.
April-Dinners for from Six to Twelve Persons.
ENG Clear Soup.
Whiting.
Curried Rabbit.
Beef Rissoles.
Leg of Mutton.
Potatoes.
Sprouts.
Ptarmigan.
Rhubarb Tart.
Custard.
Vanilla Cream.
Gorgonzola Cheese.
MENU Oysters.
Brown Bread-and-Butter.
Spring Soup.
Turbot, Hollondaise Sauce.
Lamb Cutlets and Spinach.
Chicken Rissoles.
Sirloin, Horseradish Sauce.
Potatoes. Sprouts.
Salad.
Cabinet Pudding Compôte of Fruit.
Stilton.
Celery.
MENG Appétisans.
Julienne.
Boiled Salmon.
Cucumber.
Lobster Cream.
Veal Croquettes.
Leg of Lamb.
Potatoes.
Spinach.
Gooseberry Tart.
Whipped Cream.
Orange Jelly.
Cheese Biscuits.
Meur Oxtail Soup.
Filleted Soles.
Stewed Kidneys.
Saddle of Mutton.
Potatoes.
Brocoli.
Asparagus.
Canary Pudding.
Blanc-Mange.
Pastry Sandwiches.
Cheese Straws.
Herrings' Roes, Devilled.
APRIL, DINNER TABLE.
April-Plain Family Dinners for.
No. 1.
Sunday. Clear soup.-Leg of mutton, Vegetables. Gooseberry tart, cream.
