Kelso Golf Club Bazaar

63
Savour
i
es.
" A good dinner sharpens wit and softens the heart."
Proverb.
The discovery of a new dish does more for the happiness of man than the discovery
of a new star. Brittal Savarin.
ESPAGNOLE OIL SPANISH SAUCE.
1 quart of stock.
1 oz. ratio lean ham or bacon.
2 ozs. butter.
1 carrot.
1 onion.
1 clove.
4 peppercorns.
1 bouquet garni (parsley, thyme,
bay leaf).
gill tomato pulp.
gill sherry.
2 mushrooms.
Melt the butter in a stewpan, add the ham, cut into small
pieces; fry for a few minutes and then put in the vegetables
(sliced), the herbs and spices. Stir these ingredients over a
slow fire for about five minutes, then add the flour and brown
it carefully. Add the stock, tomato pulp, and sherry. Stir the
sauce until boiling; draw the saucepan to the side of the fire,
let it boil slowly for about 1 hour, then skim off the fat, pass the
sauce through a tammy cloth, season, warm up, and serve.
Time 1� hours. Quantity 1 pint.—Mrs Davidson, Mansfield,
Kelso.
TOMATOES AND SPINACH.
tomatoes, spinach puree. salt and pepper.
croutes of fried bread.
Remove some of the pulp and juice from the tomatoes, fill
the cavities with spinach juice highly seasoned with pepper and
salt and bake in a moderately hot oven until the tomatoes are
soft. Serve on the croutes. Time to bake the tomatoes about.
10 minutes.
CREAMED EGGS.
oz. butter. 1 tablespoonful cream.
1 oz. flour. salt and pepper to taste.
� pint milk. add the chopped whites.
Boil 2 fresh eggs 12 minutes, take out of the shell and chop
the whites finely. Make into a sauce. Male a round of butter-
ed toast and potir over the mixture. Rub the yolks through a
sieve over the top.—_1Tiss McBain, Falcon Ball, Kelso.
EGGS AND TOMATOES.
(Savoury Breakfast Dish.)
4 eggs. 1 oz.*butter.
3 tomatoes. pepper and salt.
2 small onions.
First mince the onions very finely and stir them in the butter
over the fire 3 minutes. Remove skins from tomatoes, mash