Yorkshire Pudding Garnishing

Dilute in a bowl, half a pound of flour with one pint of milk, and five whole eggs, salt, and four ounces of melted butter, keeping the paste liquid; strain it through a sieve. Cover a raised edged baking pan with a layer of melted butter or fat, pour in the preparation, having it a quarter of an inch high, set it in a slow oven, and half an hour after turn it over, and cook the other side for another half hour. When done cut it into squares or lozenges and serve it as a garnishing. A thickened gravy (No. 405) should be served at the same time.

Side Dishes

COLD SIDE DISHES (Hors-d'Œuvre Froids).

Hors-d'oeuvre, or side dishes, signifies out of the work, they having no place on the bill of fare. They are certain appetizing dishes placed on the table before dinner, remaining on in the Russian service, until the dessert; in the French service they pass round a few hors-d'oeuvre after the soup, such as melons, olives, radishes, celery, figs, artichokes, canapes, etc.

In Russia the hors-d'oeuvre is highly appreciated, and as in the Russian service the removes, entrees and roasts do not appear on the table, which should be handsomely decorated with all kinds of hors-d'oeuvre so as to make an elegant display. In formal dinners they serve in another apartment close to the dining-room, a table spread with a variety of side dishes; they also serve at the same time kummel, brandy, vermouth, absinthe, gin, etc.