MAY 313 



half cooked, drain it off and replace it in the stew- 

 pan. Add a good quarter of a pound of butter, stand 

 it on the side of the stove, allow it to fry gently till the 

 rice is quite done, stirring very frequently to prevent 

 burning, which it will do unless constant attention is 

 given. Then mix about half a pint of good demie glaze 

 de volatile, or, if that should not be convenient, a little 

 ordinary half -glaze. Add about a quarter of a pound 

 of grated Parmesan, some tongue cut to size of a shil- 

 ling, and about four or five truffles cut in slices, also bits 

 of chicken the size of a shilling. Season to taste, and 

 serve very hot in a silver souffle -dish, with a very little 

 Parmesan grated over the top. It is an improvement, 

 as a change with risotto, to press it into a round basin 

 and turn it out before serving. 



A very good way of cooking young potatoes is to put 

 them into a black frying-pan, whole, in hot butter. 

 Cover them up, and let them cook for an hour. This 

 does very well for small old potatoes also. 



Avery cveamy purSe of potatoes (see 'Dainty Dishes') , 

 put into scallop-shells and browned in the oven, handed 

 round with roast mutton, is rather a pretty change. 



Fresh summer spinach, plain boiled and chopped (not 

 too fine), and rolled in the middle of a large pancake, is 

 excellent. 



A good pur4e of sorrel (see 'Dainty Dishes'), with 

 small asparagus cut up into little pieces, is an excellent 

 May or June dish. 



Asparag'US Salad. — Thin boiled asparagus, cut up 

 into short lengths {pointes d'asperges) and mixed with 

 oil and lemon-juice, makes a nice salad. It is much 

 improved by the addition of an apple ( ' New Zealand ' ) 

 peeled and cut up into thin Julienne shreds. 



When apples get scarce and tasteless in the spring, a 

 very good 'charlotte ' can be made in exactly the same 



