Gastronomes have pronounced this receipt worthy of a place in the Archives of the "Haute-Cuisine."* If a calve's head with the skin on is not to be had, substitute a pig's head; but you will have an excellent clear soup without any heads, if the cook will only exercise his brains. No. 11.-POTAGE. à LA MOOLRAJ. Put about a quarter of a pound of butter into a stewpan, and fry with it for ten minutes a slice or two of bacon, and four onions sliced. * The “Gastronome," by his researches, is gradually led to the study of Botany, opening to him a new field of intellectual culture; for instance, he naturally asks himself this question-" What are the essential qualities of Herbs?" The question can only be solved by botanical researches; Miller must be read, Loudon consulted; hence he discovers that Sweet-Basil, (the gem of herbs,) is known as Ocymum." There are eight species, all natives of warm climates, possessing a fine aroma, resembling that of Cloves-one species, "Sweet Basil." in particular, is used in the kitchen by French Cooks, who make great use of it in their soups and sauces. Again, "Thyme," or "Thymus," belongs to the same class; it is, in fact, a species of "Wild Basil," in search of which, goats climb steep mountains.-Dryden thus alludes to it: "No more, my Goats, shall I behold you climb The steepy cliffs, or crop the flowery Thyme." Burrage," or Borage," is also amongst the Hygienic or Cordial flowers-when Burrage, or young Nettles cannot be obtained for cup beverages, a slice of Cucumber will impart the same sharp pleasant flavour, provided too much is not used, and that not too long. The young leaves and tender tops are used occasionally as Salads, and furnish a boiled dish in Summer and Autumn-the juice of the plant affords Nitre. Have ready a chicken cut up small, which also put into the stewpan to fry for a few minutes longer, then stir in, while still frying, two table spoonfuls of cream, two of curry powder, and two of curry paste. Have ready, warmed, a good stock, highly flavoured with herbs and vegetables, which add by degrees to the first preparation. Let all simmer together gently for two hours, by which time the chicken will be quite tender. It will then require more salt, and perhaps more seasoning from the curry paste. Strain through a tammie, pick out the prime pieces of chicken, and put them back into the soup; and season as your taste may suggest: serve with rice in a separate dish. This soup is better made the day before it is wanted, as it should be well skimmed. All soups are improved by a squeeze of lemon juice. This belongs to the mulligatawny category, most of which vary in details, as do Bengal, Madras, and Bombay Curries.* *Speaking of Curries, it is lamentable to witness this aromatic dish served in Europe as an Entrée, sometimes with scarcely any rice, and that in the same dish. The rice should be abundant, and carefully boiled; handed round in a separate dish, and then the Curry. It should never appear until the second course, and is an admirable substitute for Game, when the latter is not in season, or to be had. In India, this dish is indispensable both at tiffin and dinner daily. It is a hors d'œuvre that people never tire of, when properly concocted and served à l'Oriental, being in fact, the Pâté de Foies-Gras of India. When partaking of Curry, always use a Dessert-spoon instead of a fork; the use of the latter betokens a "Griffin." No. 12.—PATÉ DE MER. à LA NYMPH. Denominated "A SEA PIE," by Spithead Cooks. Put some very thin paste, made of flour and water, at the bottom and sides of a well tinned pan-cut up a fowl into pieces, some slices of ham or bacon; add a bunch of herbs of all sorts, especially sweet basil and marjoram, and a sliced onion; mushroom also if you have it, and a pinch or two of curry powder. Put the meat and paste, layer for layer; cover the whole with paste, making a hole in the centre of it; pour in some good broth, until an inch above the paste, which continue doing as it boils away. Let it boil up gently, and then keep it simmering, so as to stew the whole quite tender; cut the paste in pieces, and serve all up in a terrine; wash down with a glass of cherry brandy. No. 13.-IMPERIAL BROWNING. à LA EUGENIE. Pound four ounces of refined sugar, put it in a clean frying pan, with one ounce of butter; set it over a clear fire, stir it very well all the time; when it begins to be frothy, the sugar is dissolving, then hold it higher over the fire; add a pint of water; when the sugar and butter are of a deep brown, pour in a small wine glass of brandy, and keep stirring all the time; put in a bunch of herbs of all sorts;-quarter of an ounce of pepper, two or three blades of mace, three table spoonfuls of mushroom ketchup, a little salt, the rind of a lemon; boil them slowly for ten minutes; pour it into a basin; when cold, take off the scum very clear, and bottle it for use. No. 14.-COTÉLETTES AUX HUITRES. à LA HARTER. Scald three dozen large oysters in their own liquor for a few minutes; strain off the liquor, and keep it ready. Beard the oysters carefully, breaking them as little as possible. Take two ounces of butter, two large table spoonfuls of flour, the same of stock made from calves' feet; add the liquor the oysters have been scalded in; mix altogether, seasoning with cayenne, and a very small quantity of nutmeg and salt. Put all into a saucepan, which place on the fire, stirring constantly till it boils; then add the oysters, and when they are warmed, pour all into a flat dish to become cold. Next day, with a tin cutter, cut out the cutlets; have ready a quantity of nice bread crumbs, pounded and sifted, also some eggs well beaten up with a little cream. Dip the cutlets in the crumbs, then in the eggs and oream, and afterwards again in the crumbs. Fry in a large panful of boiling clarified dripping, a light brown, and send to table as hot as possible. Remember not to boil the oysters, or they will be tough. No. 15.-SALAD SAUCE. à LA PALATINE. Dry the salad thoroughly with a napkin, and pepper it before adding the following dressing: but the lettuce, if clean, is better without washing.— 1 yolk of a hard-boiled egg, 1 tea spoonful of mustard, 1 table spoonful of cream, 1 tea spoonful of tarragon vinegar. 1 tea spoonful of common ditto, tea spoonful of sugar. Rub the egg very smooth, adding a little salt, then the mustard, then the oil by degrees, working it with the rest till quite smooth, then add the cream, and last of all the vinegar. No. 16.-SHRIMP SAUCE, à LA XARIFA. Take a piece of butter the size of a walnut, and a table spoonful of flour, mix them with cream, instead of water; add a dash of anchovy sauce, then the shrimps, and stir all well together. No. 17.-FISH SAUCE. à LA PARKER. Put in a stewpan half a tea spoonful of chopped shalot, and two ounces of butter; fry the onions a light brown; then add sufficient veal stock, and half a pint |