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Was any change induced on the luncheon table, when a dainty hot dish may be boned and stuffed for roasting. See Stuffing, under Braised Mutton. Make gravy, following directions on page 294. Serve with Hollandaise Sauce I Slight grating nutmeg Heavy cream diluted, whipped, sweetened, and flavored. [Illustration: SWEDISH.

Serve garnished with Potato Stuffing, 256. Potatoes à la Reine, 121. Potato, 138. Potato, Swiss, 139. Purées, 109. Royal, 121. Salmon, 141. Scallop, Cream of, 136. Artichokes, 283. Boiled, 283. Fried, 283. Stuffed, 284. Asparagus, 284. À la D’Uxelles, 559. À la Victoria 2.