Miss Cameron's cookery book

Cut the salmon in slices 1 inch thick, lay each slice in a strip of buttered paper, and grill or bake from 6 to 10 minutes. Serve with anchovy or caper sauce. Salmon Cutlets, Fried. Cut the slices 1 inch thick, slightly flour them, egg and breadcrumb, and fry 10 minutes in a bath of hot fat. Send to table dished on paper mats, garnished with fried parsley. Serve Remoulade sauce with them. See " Sauces." ADVERTISEMENTS. A HIVE INDUSTRY FACTS ABOUT MACARONI Any traveller will tell you that the foreign importations are mostly dried out nastinesses abound, why risk being ill by using foreign makes, when for the same price as the so-called best continental brands you can buy ENGLISH ™b' factured Macaroni and Vermicelli scientifically dried by WILLIAMS' PROCESS VERONI-VERMICELLI VERONI FOOD SOLD ONLY IN SEALED PACKETS AT IN SEALED PACKETS Contains all the Essentials for y^A) Strengthening the Brain & Muscles- / V" Delicious for making all sorts of Nutritious Puddings, Custards, Blanc Manges, Pancakes, Porridges, Cakes, Soups, Sec. SOLE MANUFACTURERS— ^, WILLIAMS&CO.,Ld. (Eetablisbed 150 years, and granted the Bnyal 50, 52, COMMERCIAL ST., LONDON, E. IN ONE-POUND PACKETS DIRECT direct from the Factory. ENGLISH -«- '•»■'"' IN FAMILY CASES BEST Carriage Paid, for 10s. ENTREES. Pigeons a la Financiere. Bone the pigeons and cut each one in half, leave the leg bone in each half, stuff with foie gras, and shape as cutlets; lay them in a shallow pan, cover with good stock and a buttered paper, braise in the oven for half an hour, baste well, and when cooked remove from the stock and glaze over. For the sauce take all the trimmings and draw out the flavour in sherry, add 1 a pint of brown sauce, 1 bay leaf, stick of celery, and 1 shallot; simmer all together for ten minutes, strain, add a small piece of glaze, reduce a little. Dish up the cutlets in a circle, pour the sauce round, fill the contra with a ragout made of quenelles, truffles, mushrooms, strips of white of egg, and lean ham, all mixed together. Quails may be served in the same way. Larks a la Princesse. Bone the larks and stuff them with foie gras, grease some dariole moulds, and line them with quenelle meat; glaze the larks and lay one in each mould, cover over with quenelle meat, and steam for twenty minutes. For the sauce put the bones in a saucepan with 1 gill of sherry, 1 bay leaf, 1 shallot, thyme, and a piece of glaze; add 1 pint of brown sauce, boil for five minutes and strain, reduce a little, and pour round the larks when dished. Garnish with stoned olives stuffed with quenelle meat and truffles. Quenelle Meat. Take 1 lb. of fillet of veal, cut it up into small pieces and pound in a mortar, and pass it through a sieve. Put into a stewpan 1 oz. of butter, 2 oz. of flour, and 1 gill white stock; stir well till it thickens, and pour this mixture or panade (as it is called) on to a plate. When it is cool, put it into the mortar with the veal and 2 eggs, pepper and salt, nutmeg, and 2 oz. of butter. Pound well and it is ready for use. Chaudfroid of Quails. Bone the quails and stuff them with foie gras, press them into shape again and place them in a hot oven for fifteen minutes, covered with a buttered paper. When done, remove from the oven and leave till cool, when each quail must be cut in half and glazed over. Dish on chopped-up aspic jelly. Galantine of Fowl.