High-class cookery made easy

a basin with salt and water; dry on a clean towel, and fry in hot lard. Serve round the fillets of beef. ENTRÉE RABBIT À LA TARTE. Take the fillets of two young rabbits, flatten them with a rolling-pin dipped in cold water. Dip in beaten egg and bread-crumbs, and fry a light-brown colour. Dish in a corner-dish, with a ring of mashed potatoes. On the bottom of the dish serve with sauce à la tarte. These entrées will be found most economical for housekeeping, when served before dinner or for lunch with cold roast beef, garnished and glazed in the way described for glazing hams or tongues. All entrées should be dished with a ring of mashed potatoes, or a ring on the bottom of the dish of rice, and dished in a circle, a garnish of vegetables in the centre, and sauce round the base. SAUCES OF ENTRÉES. SAUCE AU SUPRÊME. Take the bones of a fowl of which the flesh has been used for entrées; break the bones in small pieces; boil them gently in a pint of water, with one clove, one onion, and a piece of carrot and turnip, two ounces of salt bacon. Boil for one hour, strain, and make the sauce as follows:--Place in a sauce-pan one ounce of butter and one of flour; brown over the fire to a light-brown colour; pour in the chicken stock; boil till it adheres to the back of the spoon; add one spoonful of tomato sauce, pepper and salt, and use where required. Add a glass of sherry if wanted. SALMIS SAUCES. Take one cupful of game stock, made from trimmings of roast game, add one ounce of browned flour and butter, one glass of port wine, and a pinch of red pepper and salt. RUSSIAN SAUCE. Place a stew-pan on the fire, slice three onions, let them brown in one ounce of butter, a pinch of pepper and salt; cover with a tight cover till the onions are dissolved; add one ounce of flour, a cup of stock, a glass of cream; stir over the