1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

252

Make a wall of this round a small entree dish.

Pour the

meat and cream into the centre. Decorate the wall here and there with fine fresh primrose flowers, to resemble a green bank with flowers.

No. 2.

Beaconsfield Entree.

(or button mush-

Spring chicken,

Ingredients:

truffles,

brown

rooms,) cerealine, marjoram,

stock,

chervil,

basil,

milk, cream, pepper, salt, primroses, flour, bay leaves. Cut a tender chicken into neat joints; dip into well seasoned flour, and fry a delicate brown. Stew slowly in well flavoured brown stock, with herbs, — marjoram, basil, chervil, and a bay leaf. Also a few button mushrooms. The herbs should be formed into a bunch and tied round. Skim the fat off carefully from time to time. Prepare the cerealine (a kind of prepared wliile corn used instead of rice,) say 2 ozs. Put the cerealine into a sauce- pan, pour boiling milk on it, and commence to stir. Do not make it too moist. Three minutes boiling will suffice to cook it. Lift it off the fire, season with pepper (white) and salt, and add a tablespoonful of cream. Put this round the entree dish, smooth with a knife dipped in hot water. Lay the slices of fowl in the centre, pour the rich brown gravy over, arrange mushrooms amongst the pieces on the top. Put a few primroses round the dish, and serve hot.

The Lord Wolsely of Cairo Entree.

Named after and dedicated

Invented by Corden Bleu.

The Brave General

by his Lordship's special per-

to

mission.

Red Egyptian lentils, fillets of veal or beef,

Ingredients:

2 raw eggs, white stock, rich brown

2 hard boiled eggs,