—Put half a pound of well-washed rice into a saucepan with two quarts of vegetable stock and boil till tender. When the rice is cooked move the saucepan to the side of the fire and mix in a cupful of stewed tomatoes and an ounce and a half of butter. Serve with sippets of toast or croutons that have been fried in butter.
—This recipe is for mullets, but any small, plump fish may be used. Make a paper case for each fish with a sheet of well-oiled notepaper and put the cases into the oven for a few minutes to harden. Sprinklethe under sides of the fish with pepper and salt and lay them in their cases with a small piece of butter under and over each. Place the cases in a baking-dish and cook for about twenty minutes in the oven, or more if the fish are otherwise than small. Sprinkle well with lemon juice just before serving.
—Trim saddle of veal neatly and put it into a saucepan with a good sized piece of butter. Turn it constantly on the fire till it is a rich golden color all over, then put it onto a dish and sprinkle with salt and pepper. Add more butter to the gravy in the saucepan and put in raw potatoes cut up in sections like oranges. Cover the saucepan and cook, shaking frequently, till the potatoes have a good color. Add an onion, finely minced, and when it is browned, a clove of garlic, minced very fine; next put in a tablespoonful of flour followed, when the flour is brown, by about two cupfuls of stock. Stir well and put back the meat and any juice that may have oozed from it.Lastly add a bouquet of herbs, simmer for an hour at least and serve the meat surrounded by the potatoes with the sauce poured over the whole.
—Parboil a medium sized cauliflower in salted water, change the water and boil till done. Drain well and press through a sieve. Dilute with consommé or broth. Boil a few minutes more, stirring well. Beat up in a basin the yolk of an egg with three tablespoonfuls of cream, add this to a few tablespoonfuls of the cauliflower mixture, then, taking the saucepan containing the soup from the fire, add the egg and cream mixture and stir together. Add half an ounce of butter and serve with croutons.
—Cut a haddock into fillets, trimming into pieces about six inches long. Dip them in well beaten egg and then into sifted breadcrumbs and plunge into deep, well-boiling fat, frying to a rich color, turning occasionally to cook both sides evenly. Remove, drain, put on a cloth spread over a hot dish and serve with a simple white sauce.
—Roast a small leg of mutton, putting some salt and a small quantity of water at the bottom of the tin. When half cooked, remove the meat and carefully skim the gravy of all fat. Return the mutton to the tin, pour gravy over it and surround it with potatoes cut to the size of walnuts. Put back in the oven, letting the potatoes cook in the juice of the meat. Meanwhile cook about three pounds of spinach, drain, squeeze out all water and pass through a sieve. Return to a saucepan in which about two ounces of butter has been heated and season with pepper and salt. Adda tablespoonful of gravy from the mutton and allow the spinach to simmer till the meat is done. Then pile the spinach with the potatoes about the meat and serve, having the gravy in a sauceboat.
—Carefully wash sea-kale to remove grit, remove any black parts from the roots and tie up the shoots in small bundles. Cook in boiling salted water for twenty minutes, drain and keep hot. Mix on the fire an ounce of butter and a tablespoonful of flour, moisten with half a cup of water in which the kale was cooked, bring to a boil and mix in two or threetablespoonfulsof grated Parmesan cheese. Take from the fire and add the beaten yolk of an egg. Arrange the kale on a hot dish, pour the sauce over and serve immediately.
—Mix two tablespoonfuls of chocolate or cocoa in a cup of boiling milk and sweeten to taste. When nearly cold add to this the yolks of two eggs, well beaten, and a gill of heavy cream. Mix thoroughly andstrain into china cases. Place these in a large shallow stewpan containing just sufficient water to reach half way up on the cases. Let steam for twenty minutes, when the custard ought to be firm. The water should be boiling when the cases are first put in, but afterwards may simmer. Put the cases on ice, and serve as cold as possible with little sponge cakes or lady fingers.
—Boil a pint of green peas in three pints of water with a piece of fat ham or bacon, two carrots, an onion, a leek, a bayleaf, some parsley, pepper and salt. Allow to simmer two or three hours, stirring occasionally. Pass the peas and onions through a hair sieve and add the strained liquor. Return to the saucepan, boil up, add some whole cooked peas with a little mint and serve.
—Cut a piece of salmon from the middle of the fish, cover in the kettle with cold waterandplenty of salt. Bring slowly to a boil,removing scum, and allow to simmer till the fish is done. Drain thoroughly and serve with the following sauce in a boat: Take three ounces of butter, the yolks of two eggs and put them in a double boiler over the fire, stirring briskly till the butter is dissolved. Mix in a scant ounce of flour, stir well and add the juice of a lemon, half a pint of milk, a little grated nutmeg and pepper and salt. Stir constantly till the sauce thickens to the consistency of a custard.
—Place ten potatoes in a saucepan with enough broth to cover them and boil slowly till done. Drain, taking care not to break them. Put a teacupful of olive oil into a deep frying pan, heat, put in the potatoes, tossing them till they are browned all over lightly. Place on a dish and sprinkle with salt, pepper and vinegar. Serve piping hot.
—Boil rice carefully so that every grain will be separate, toss it in a little butter and moisten with tomato sauce and addthe yolk of an egg, well beaten and stirred in, and a little Parmesan cheese. Make a border of the rice on a dish and pile in the center some French beans plainly boiled and tossed in a little butter with some pepper and salt.
—Boil a cup and a half of tapioca in two quarts of water and season with salt and pepper. At the bottom of a tureen place a lump of butter, and the yolks of two eggs, pour the tapioca over while it is still boiling, add a pint of hot milk and serve.
—Cut a fresh pike into slices and marinade each slice separately with a sauce made of sufficient olive oil, black pepper, a minced onion, finely cut mushrooms and chopped parsley. Cover the fish withbreadcrumbs and broil, brushing occasionally with the marinade. When it is a golden color remove from the fire, place on a hot platter and serve sprinkled with parsley with a tartar sauce in a sauceboat.
—Cut the steak into six pieces and toss in a frying pan with lard. When well done sprinkle with seasoning and remove from the fire. Then take half a glass of white wine, a tablespoonful of consommé, two or three dozen green olives, with the pits removed, and boil together for a few minutes. Set the steak in a crown on the platter and in the center place the dressing. Pour the gravy from the frying pan over all and serve.
—Take a dozen potatoes of the same size, cut into pieces the size of a quarter of a dollar, roll in flour and put into a frying pan with boiling fat, taking them out when they are a golden brown. Also fry some thin slices of onion, mix withthe potatoes, sprinkle with salt and serve garnished with parsley.
—Boil two pounds of spinach and chop very fine. Beat up two eggs to each pound of spinach, mix with it and sprinkle the whole with breadcrumbs. Pour over some olive oil or melted butter and heat thoroughly in the oven in a vegetable dish.
—Put a pound of flour, a pinch of salt, a liquor glass of rum, the yolks of three eggs and a quantity of lukewarm water into a mixing dish and beat these together till it shrinks from the dish. Then mix in the well-beaten whites of the eggs and then allow to rise for an hour or so. Have a baking dish very hot and put in the paste in pieces the size of a nut, which will triple in size while cooking. Let them cook to a golden color, remove from the fire and sprinkle with powdered sugar. Serve hot.
—Beat two eggs and mix them with half a cup of milk and a pinch of salt. Pour into a basin, stand this in a larger one containing hot water, place in the oven and bake till the contents of the small basin are firm, renewing water in the larger dish if necessary. Allow to cool and when set cut into small well-shaped pieces, pour over them a quart of hot consommé and serve immediately.
—Place in a buttered tin two small or one large onion cut in thin slices, a little chopped parsley, a bayleaf, one or two whole cloves and salt and pepper. Lay thefillets of two soles on these with a generous piece of butter, pour over half a pint of white stock and a small glass of white wine. Cover the tin with oiled paper, and bake in the oven for about twelve minutes. When the fish is cooked take out all the liquor except just enough to keep the fish moist as it remains in the oven turned very low, strain it and add three-quarters of an ounce of flour and the same amount of butter. Bring the sauce to a boil, take it from the fire, add the yolk of an egg and a good amount of blanched parsley and chervil, chopped very fine. Arrange the fillets of sole on a hot dish, pour the sauce over and serve.
—Carefully pick over and break into convenient pieces the required amount of chicory and place in a salad bowl well rubbed with an onion. Just before serving pour over a French dressing, remembering to be in making it “a spendthrift for oil, a miser for vinegar, a counselor for salt and a madman to stir it all up.”
—Peel, stone and cut in halves some firm peaches. Toss about in a bowl with sugar, being careful not to break. Put a pound of flour in a basin and stir in gradually half a pint of water. Mix the whites of two stiffly beaten eggs with this batter and then add one and a quarter ounces of melted butter. Bring olive oil to a good heat in a frying pan, dip each piece of peach in the batter and fry in the fat. When lightly browned drain on a cloth or paper, lay on a baking dish, sift powdered sugar over and glaze by placing in a hot oven a few minutes. Arrange in pyramid shape on a folded napkin on a hot dish and serve immediately. Canned peaches, if firm, may, of course, be substituted for the fresh fruit.
—Divide slices of salmon into shape of cutlets, sprinkle with pepper and salt and put into a saucepan with a small amount of butter and toss over the fire. When cooked take out and drain, place on a hot dish and serve with the following sauce: Put three tablespoonfuls of velouté sauce into a saucepan, reduce slightly and add one egg, four ounces of butter, a little salt, cayenne, some finely minced parsley and the juice of half a lemon. Mix together well overthe fire till the ingredients are blended and it is ready.
—Boil potatoes in salted water and pass through a sieve. Season with salt, pepper, nutmeg, chopped parsley and a little chopped thyme. Moisten with some good gravy or stock and form into small balls. Dip each in well beaten egg and fry to a light brown in butter.
—Take fresh green peas, or canned ones if the former are not available, put over the fire in a saucepan with plenty of butter and stir frequently. Cut one or two rashers of bacon in very small dice and toss them in a saucepan over the fire. When the bacon is well fried, mix in with the peas and let the two finish cooking together, seasoning with pepper, salt and a little sugar.
—Cut in rounds resembling a quarter-dollar equal quantities of new potatoes, carrots and beet root, all previously cooked. Then add a sour apple, cut in the same shape, and afew anchovies cut in small pieces. Pour over this a dressing of three parts oil to one of vinegar, add pepper, salt, mustard and chopped parsley. Pile the salad up and surround with cress.
—Into a small saucepan put half a cup of water with two ounces of butter and one of sugar. When boiling add gradually two and a half ounces of finely sifted flour and stir till the mixture is stiff. Take from the fire, stir some more, then add two eggs, one at a time, beat the whole well, and leave to cool. Butter a baking sheet, lay the paste on it in round balls the size of a plum and bake in a moderate oven for about twenty minutes. Allow to cool and then make an incision in the side of each and fill with whipped cream slightly flavored with vanilla or with jam. Just before serving glaze each chou slightly with a chocolate icing.
—Boil four tablespoonfuls of rice (ground) in four cups of water for fifteen minutes, adding half a teaspoonful each of salt and sugar. When the rice is soft and just before serving add a quart of warmed milk, bring to a boil, adding lastly a dash of pepper and paprika.
—Take slices of salmon about three-quarters of an inch in thickness and place in a saucepan with hot fish broth mixed with a small quantity of wine. Allow to simmer for fifteen minutes. When cooked remove and wipe free from broth, place on ahot platter and serve with a sauce made as follows: Melt a quantity of butter, flavor to taste with tarragon vinegar, pepper, mustard, fennel and such spices as are liked. Stir over the fire till cooked, move to the side of the stove, thicken with the yolk of an egg and serve.
—With four cups of finely minced beef mix one cup of breadcrumbs, adding one boiled onion, a little essence of anchovies, salt, pepper and a raw egg. Make into balls, roll in breadcrumbs and fry slowly. Prepare a gravy by boiling the trimmings of the meat in the water in which the onion was boiled, thicken with flour or cornstarch, add three teaspoonfuls of lemon juice and pour over the rissolettes which should be arranged on a heated platter around a heap of mashed potatoes.
—Lay strips of endive lengthwise on the salad plates and cross them with peeled tomatoes cut in sections like an orange. Dress with a French salad dressing.
—Pound in a mortar together a quarter pound of Jordan and an ounce of bitter almonds with a scant half cup of cream and two ounces of sugar. Rub through a sieve into a bowl, add a pint of whipped cream flavored with Noyau and then an ounce of gelatine dissolved. Pour into a mould to set. Serve with champagne wafers.
—Put through a medium sieve five or six boiled ripe tomatoes, or a can of tomatoes, allow to cool and pack in a freezer. Add to a cold consommé and serve in cups.
—Prepare six fresh perch and marinade them with two tablespoonfuls of olive oil, a sprig of parsley, a little pepper and salt and allspice, bayleaf and other strong spices chopped fine. Keep the fish in this for about an hour, remove and roll in breadcrumbslightly flavored with spices. Grill over a low fire till a golden brown in color and serve with butter sauce.
—Marinade the required number of small filets mignon of mutton in butter seasoned with salt and chervil. Leave for an hour or more and just before they are to be served, grill them, basting frequently with the butter. Flavor with lemon juice and serve with buttered fried potatoes.
—Cut eggplants in halves lengthwise, remove the inside and of this make a farcie by mixing it with chopped parsley, two chopped onions and salt and pepper. Stuff the eggplant halves with this mixture and put the combination into a casserole containing a good quantity of melted butter and allow to simmer over a slow fire till all is thoroughly done. Cover the tops with breadcrumbs, add a drop of oil or a little melted butter and keep piping hot till served.
—Prepare an omelette as for any sweet omelette and just before serving place on a hot platter, pour rum over, ignite and carry to the table blazing.
—Cut several firm, red carrots lengthwise, using only the red part. Place in a casserole with a good bouillon and allow to simmer over a slow fire. Pass through a sieve when the carrots are soft, and put back in the bouillon. Add a cupful of cooked rice, bring to a boil and serve.
—Cut a smoked salmon into slices and spread them with butter, adding pepper and salt and a pinch of nutmeg. Heat over a crisp fire, place on a hot dish, cover with croutons and serve.
—Take small slices of cold roast pork and spread them with sausage meat. Roll them and fasten with skewers, then cover with a thin coating of lard or with oiled paper and cook them over a low fire in a casserole. When thoroughly done, take off the papers, cover with breadcrumbs and brown. Serve with a piquant sauce.
—Cut up the green part of two bunches of asparagus, roll in butter and add a little salt. Heat a cupful of flour, being careful not to allow it to color, and dredge the asparagus with it. Put into a saucepan with sufficient milk and water in equal parts to cover, add a bouquet of herbs and allow the whole to simmer till the asparagus is cooked. Season with white pepper and serve.
—Boil a cupful of rice till thick in milk to which has been added a stick of cinnamon, a little lemon juice and sugar. When the rice is cooked allow to cool. Make a borderof it on a buttered plate and fill the center with a marmalade made as follows: Cut the peeled stalks of a bunch of rhubarb into dice and allow them to simmer in a small amount of water till they are of the consistency of marmalade. Add three or four teaspoonfuls of sugar, a lump of butter and the rind of a lemon. Take from the fire and immediately add the beaten yolks of two eggs. Arrange, as stated, in the middle of the rice, sprinkle with a little more sugar and set in the oven for fifteen minutes or more before serving.
—Pick carefully and wash two or three heads of chicory, cut into shreds and pass through a little heated butter without allowing to take color. Then add sufficient of the water in which the Pommes Maire (below) were boiled to make the required quantity of soup, add pepper and salt, simmer for an hour. Just after taking from the fire add the beaten yolk of an egg. Pour into the tureen over toasted slices of stale bread.
—Make a fritter paste with flour and oil, omitting salt. Soften with white wine. Wash the desired number of anchovies, remove the bones and draw out the salt by soaking in milk. Dip into the paste and fry.
—Cut cold, lean beef into narrow, thin slices. Place it in a bowl with a finely chopped onion and some chervil, a few cut-up gherkins, a teaspoonful of capers, pour oil, a little vinegar and the juice of half a lemon over, add pepper and salt, toss well together and serve at once.
—Use “kidney” potatoes if procurable; if not, ordinary potatoes of small size. Boil in salt water and peel while still hot, then cut in thick chips and place in a casserole and cover with boiling milk. Season with pepper and salt and allow to boil, turning with a fork till the milk has boiled away. Remove from the fire, pour over a cup of rich milk, season again and serve.
—Cut a pound of not too ripe tomatoes into one inchcubes, add salt, pepper, vinegar and oil to taste and then toss together with a minced onion. Serve right away. If desired, cold boiled beef in dainty slices may be added.
—Blend a tablespoonful of flour with the yolks of three eggs and place in a casserole. Pour slowly in a pint or more of milk, add a pinch of cinnamon, a few drops of extract of lemon or any flavor desired, and stir constantly over the fire. When the cream is cooked, make a caramel sauce in a porcelain pot by melting five or six lumps of sugar and cooking to the browning point. Pour this into a serving dish, pour the cream over it and allow to cool.
—Chop together about a handful each of lettuce, sorrel, spinach, also a small onion, a little celery and some chervil and cook all with an egg-sized piece of butter for fifteen minutes, stirring constantly. Then add three tablespoonfuls of flour made smooth with a little stock, stir in four cupfuls of the cauliflower water (which you will have from a recipe following) into which has been beaten the yolk of an egg. Serve very hot with croutons.
—Boil the fish in salted water. Whitefish or haddockwill serve as well as turbot. Make the following sauce: Smooth and brown together two tablespoonfuls of flour and two ounces of butter and stir in five gills of water in which the fish was boiled, adding a teaspoonful each of anchovy essence and mushroom catsup. Remove from the fire and beat in the yolks of two eggs and the juice of one lemon. Color with liquid carmine or a few drops of cochineal and pour over the fish.
—Dip the cauliflower into ice water, then plunge it into boiling salted water to cook fifteen minutes. Cut a slice off the stalk, remove the leaves, lay on a flat dish and cover with a cream sauce. Sprinkle with grated breadcrumbs and grated Parmesan cheese, brown in the oven and serve.
—Lay the stalks of American endive in a dish and cut into small pieces a medium shallot. Mix, add a French dressing and sprinkle with finely chopped tarragon leaves.
—Whisk together a quarter of a pound of powdered sugar and the whites of three eggs, then beat in three tablespoonfuls of milk, the grated peel of a lemon and a dash of salt. Then stir in half a pound of flour. Bake in patty tins and when done scoop a piece out of the top of each patty and fill with jam. Then pour over a sauce made as follows: Put two wineglassfuls of white wine into a small saucepan and stir in a cupful of orange marmalade with the juice of a lemon. Thicken with a little corn-starch.
—Boil as many crabs as are needed in water, adding salt, pepper, two good sized onions and equal quantities of carrots and chives. Remove the crabs and take the meat from the claws. Mash the vegetables until they form a purée and add a good sized lump of butter. Place over the fire with water or bouillon and allow to come to a boil. Serve very hot with croutons and the meat from the crab claws.
—Place a carefully prepared duck in a casserole and dredgeit with a lump of melted butter, add two onions, one clove, a dash of garlic. Put in the oven but do not allow the onions to become too brown before removing the duck. Then add five or six tomatoes, one glass of white wine, a glass of bouillon, a few cloves and a bayleaf. Let this boil over a low fire, then mash the tomatoes and onions, put back the duck into the casserole and boil for forty minutes.
—Put into a casserole a lump of butter, a pinch of flour, salt and pepper, nutmeg and a young onion. Mix well and add a cup of rich milk. Place on the fire, stir constantly, and remove as soon as the mixture comes to a boil. Meanwhile boil as many potatoes as are required in salted water. Peel and cut into slices, add to the sauce and serve.
—Boil a cauliflower and drain. Add a pinch of salt, nutmeg and a dash of vinegar to a pint of the water in which the cauliflower was cooked. Melt two tablespoonfuls ofbutter and when it is a light brown add it to the mixture. Pour over the cauliflower on a hot platter.
—Having boiled two cupfuls of lentils till they are tender, season them either hot or cold with a little garlic cut up fine, or with chives and serve in lettuce leaves with a French dressing.
—Put peaches into a stewpan and cover them with water. In ten minutes remove the skins. Then place them in a shallow dish and cover them either with Madeira or Moselle wine and allow them to stand for at least two hours. Then drain them, place them in the dish in which they are to be served and cover them with vanilla sugar. Set the wine in which they have been soaked on the fire, add sugar to taste, and pour the sauce boiling over the peaches.
—Grill half a dozen sardines, or as many as desired, for a few minutes. Melt butter in a frying-pan, stir in a little flour and moisten with hot water, then add a few drops ofvinegar,a dash of mustard, salt and pepper. Pour this very hot over the sardines.
—Prepare and truss a capon as for roasting, rub all over with butter and place in a casserole with a good sized slice of salt pork. Cook over a slow fire for three hours. In the meantime cook a cupful of rice, season it witha little curry powder and pimento, and place around the capon on the platter on which it is served.
—Slice freshly boiled potatoes and cook en casserole with seasoning of pepper and salt, two or three sliced onions, a sprig of chopped parsley, a lump of butter and a small amount of flour and water. Cook till all the ingredients are well blended and when heaped on a platter and ready for the table, pour over a glass or two of wine.
—Chop coarsely celery and endive together, season with oil, vinegar and mustard an hour before using. Just before taking to the table, add chopped boiled ham, a sour apple, diced, moistened with a little tarragon and mayonnaise. Surround the salad with a border of small potatoes, boiled and sliced, alternated with slices of beet.
—Whip cream till it is very thick or make about a quart of custard. Mash thoroughly a pound of cherries or raspberries, or both withpowdered sugar. Mix with the cream or custard, beat again and serve immediately. In summer this may be iced with good results.
—Place thin pieces of ham in the bottom of a saucepan and then put in three each of turnips, potatoes and onions, all cut up small. Pour in some stock, season with pepper and salt and simmer till the ham and vegetables are cooked. Add a quart of milk and bring almost to a boil, strain and serve immediately.
—Cut an equal quantity of lobster meat and mushrooms into dice. Boil some velouté sauce together with some essence of mushrooms till somewhat reduced, then thicken and mix with the lobster andmushrooms. Fill ramekin cases with the preparation, sprinkle with breadcrumbs, pour over a little melted butter and bake in the oven till browned. Serve piping hot.
—Trim mutton cutlets neatly, cutting away all fat, and place side by side in a large stewpan. Cover with well-flavored stock and leave to simmer, well covered, for an hour and a half. Take equal quantities of turnips, onions and celery and double the amount of carrots, cut all into quarter-inch cubes and fry in butter till they begin to color, putting in first the carrots, then the celery, then the onions and last the turnips. When all are done, drain and allow them to simmer gently in a little common stock. A little while before the cutlets are done drain off all the surplus stock from the vegetables, or boil it down quickly over a hot fire. Dress the cutlets on the rim of a platter, heap the vegetables in the center and pour the gravy all over them. Accompany with mashed potatoes.
—Cook a pint of shelled peas till tender, drain and place on the back of the fire with not quite a gill of the water in which they have been boiled, a little flour and an ounce of butter. Simmer for five minutes, adding pepper and salt to taste and just before taking from the fire add the yolk of an egg mixed with a tablespoonful and a half of cream. Serve very hot in china or paper cases.
—Put a small piece of butter in a saucepan with half a pint of water, a teaspoonful of sugar, a piece of lemon peel and a little salt. Boil well together, stir in two tablespoonfuls of flour and stir till thick and cooked. Allow this paste to cool and then work into it two eggs and sufficient milk to make it thin enough to drop from a spoon. Heat lard in a deep frying pan, not quite to the point of boiling, and with a spoon drop the paste into it in lumps about the size of a hen's egg. When slightly brown and well swollen, remove the cakes, drain them well,scoop out a little of the top of each to form a hollow and allow them to cool. Whip cream to a stiff froth and put a small amount into the hollow of each chou, arrange on a fancy dish and serve. The chou may be filled with jelly or preserves if preferred.
—Cut two carrots and one turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain and place in a quart of the water in which the potatoes (in this same menu) were boiled. Add a handful of chiffonade, cook five minutes and serve.
—Cut thin cutlets from a fillet of veal and beat them flat and even. Also mince a small quantity of the veal very fine, mix it with some of the kidney fat, also minced fine, andhalf a dozen minced anchovies, adding a little salt, ginger and powdered mace. Place this mixture over the slices of veal and roll them up. Beat up an egg, dip the rolled slices in it and then in sifted breadcrumbs. Let them stand for fifteen or twenty minutes, egg them again, roll in breadcrumbs and fry to a golden brown in boiling lard or clarified dripping, or stew them in some rich gravy with half a pint of white wine and a small quantity of walnut pickle.
—Cut up carefully selected, underboiled and cold potatoes in rather thick slices. Dredge half a tablespoonful of flour in a saucepan with a lump of butter and when smooth add gradually a cupful of broth, stirring till it boils. Place in the potatoes along with a tablespoonful of chopped parsley and pepper and salt. Stew for three or four minutes, remove the pan to the side of the fire and add quickly the yolk of an egg previously well beaten with a teaspoonful of cold water and a little lemon juice. Whenthe egg has become thickened, turn the potatoes with their sauce on a flat dish and serve.
—Select fine lettuces, remove the coarse outer leaves, wash and wipe, place in a salad bowl and sprinkle over a tablespoonful of chopped chives, half a teaspoonful each of chopped chervil and tarragon. Season with a pinch of salt, half a teaspoonful of pepper, two tablespoonfuls of vinegar and a tablespoonful and a half of oil. Mix thoroughly and serve.
—Prepare some puff paste; roll out to about a third of an inch thick and cut into strips an inch wide and two inches long. Spread a baking dish thick with butter, arrange the pieces of paste on it, placing them upon their sides and leaving a small space between them. Put them in the oven and when they are firm and their sides have spread, glaze them with white of egg and dust with powdered sugar. As the feuillantines are cooked set them on paper and drain off any extra grease.Now mask them separately with small quantities of different colored jams. Arrange on fancy edged dish-paper or a folded napkin on a dish and serve.