Kelso Golf Club Bazaar

26
CROUTES AUX ROGNONS.
`2 sheepIkidneys. 2 tablespoons thick brown sauce.
-2- doz. mushrooms. 1 in. glaze.
or 1 doz. tinnedlones. pepper, salt and cayenne.
I oz. butter.
Thoroughly wash and clean kidneys, take the fat from the
centre, cut kidneys into dice, and mushrooms the same, put but-
ter into, a small pan and allow it to brown, then put in kidney
and cook in butter for 5 minutes, turning constantly. Now add
mushrooms, brown sauce and glaze, put lid on pan, draw to side
�of fire, simmer 15 minutes till kidney is tender. Prepare
croutes or shaped pieces of bread, cut a slice of bread
4
in.
thick, make it diamond shaped, scoop out centre, and fry a nice
`brown in hot fat. Prepare a few browned breadcrumbs. When
the kidney is ready fill bread with pieces and dust over with
,
crumbs, put in oven for 1 minute, just enough to swarm through,
:and serve on table napkin.—Miss Taylor, Busby, Methven.
FILLET OF BEEF A. LA NAPOLITAINE.
'1 lb. filleted beef.
.1 tablesp. scraped horse radish.
1 tablesp. chutney.
1 tablesp. red currant jelly.
2 tablesp. sherry.
1 oz. butter.
� pint brown sauce:
pepper, salt, cayenne, lemon juice.
a little scraped horse radish and
cream for centre of dish.
1 tablesp. good stock.
2 oz. glaze.
Prepare the fillets, put into a saucepan the horse radish, chut-
ney, red currant jelly, glaze, and sherry. Cook all these at side
-of fire very gently for 10 minutes, then strain. Put 1 oz. butter
into a saucepan, fry the fillets in it for 10 minutes, just long
enough to brown, then add the strained mixture to the brown
sauce and cook the fillets 10 minutes in the sauce. Prepare a
ring of potatoes in the centre of a dish, lean fillets against pota-
toes, strain brown sauce round them; fill in centre with horse
xadish mixed with cream.—Miss Miller, Cairnie, Forteviot.
TINBALE OF CHICKEN.
6 ozs. straight macaroni. dessertsp. pounded sweet herbs.
1 lb.Tcooked chicken. 3 eggs.
I
lb.'lean ham (cooked). 6 mushrooms.
2 ozs. breadcrumbs.
Boil the macaroni in water 10.minutes, drain it and boil again
ten minutes in white stock or milk, cut in pieces
a
in. in length,
-and line a well buttered mould with the pieces set on end, and
closely packed together. Finely mince the chicken, ham., and
mushrooms, put them in a basin with breadcrumbs and season-
ing; bind the mixture with eggs, stirring well. Fill the centre
-of the mould with this, pressing it firmly down, cover with but-