JULY 399 



and of the stew. Finish at the top with a little layer of 

 sauce and trufles, and serve very hot. 



The remains of this Timbale, if the sauce has been 

 kept thick and concentrated enough from the first, can 

 be made into excellent croquettes or rissoles by being 

 cut up quite small, with hardly any of the sauce mixed 

 with it. Shape as croquettes, roll in egg and bread- 

 crumbs, and fry. 



Poulet a rindienne. — Boil a large fowl in thin 

 chicken or veal stock, with two or three onions. When 

 done, take these out, strain the stock (which ought to 

 look quite pale and clear), cut the fowl in pieces, cover 

 with leaves of tarragon, add one or two to the stock, 

 pour over the fowl hot, and serve. BoU a large cupful 

 of Patna or Italian rice, strain, and dry. Make apart, 

 while the fowl is cooking, a curry sauce with onion, 

 butter, apple, stock, and curry powder (as described in 

 my former book) , no flour. When the rice is ready to 

 serve, stir enough of this sauce into it to colour it 

 thoroughly without making it sloppy or greasy. I saw 

 this once at a French luncheon party, and it was called 

 Poulet d VIndienne, though of course it is not Indian in 

 our sense at all. I have often done it successfully, but 

 never had a receipt for it. 



Croutes of Ham and Beans.— Take four ounces of 

 lean ham and grate or chop very fine. Put it into a 

 stewpan with a little cayenne pepper and a spoonful of 

 sherry; then dish it upon small fried croMes of bread. 

 Dish round these apurSe of broad beans or white haricot 

 beans. Serve hot. 



Lentils. — Put a breakfastcup of Egyptian lentUs into 

 a saucepan, cover with about an inch and a half of 

 water, boil very slowly for an hour. Heat half a tum- 

 bler of the best olive oil in a small saucepan. Cut up 

 very small half an onion, and fry it till yellow in the oil. 



