Part 2 (1/2)

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=Choufleur au Gratin.=--Soak a cauliflower in water with plenty of salt, then boil in plenty of salted water for fifteen minutes. Remove and take away all the green leaves, lay it on a flat b.u.t.tered dish, previously rubbed with an onion, and pour over it a sauce made as follows: Melt an ounce and a half of b.u.t.ter in a saucepan, add a dessertspoonful of flour, mix and add a cup of milk. Stir till it thickens, add pepper and salt and add two or three tablespoonfuls of grated Parmesan cheese. Mix well and after pouring over the cauliflower sprinkle all over with breadcrumbs and place the dish in the oven till nicely browned.

=Bavaroise au Cafe.=--Mix the beaten yolks of two eggs with a pint of milk and a cup of very strong black coffee. Bring to a boil in a saucepan, remove from the fire and allow to get cold, stirring occasionally. Add the yolks of two more eggs beaten stiff with two ounces of sugar. Mix well and then add the stiffly beaten whites of the four eggs along with half an ounce of dissolved gelatin. Pour into a mould and turn out when set.

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Filet de Sole a la Provencal Poulet Saute a l'Estragon Artichauts a la Barigoule Pet.i.t Petac Souffle Georgette

=Filets des Soles a la Provencal.=--Sprinkle the filets with pepper and salt and a little allspice and fry in salad oil with a finely chopped onion and a little chopped parsley. Serve with a slice of lemon on each filet.

=Poulet Saute a l'Estragon.=--Sprinkle the pieces of a cut up raw chicken with pepper and salt and cook in a saucepan with a little oil.

Make a gravy of a cupful of clear stock in which tarragon stalks have been boiled for an hour, dish up the fowl on a hot platter, pour over the sauce, straining it, and sprinkle on top tarragon leaves blanched and coa.r.s.ely chopped.

=Artichauts a la Barigoule.=--Cut off the tops and leaves of the artichokes and boil the bottoms in plenty of slightly salted water till tender. Scoop out the fibrous interior. Grate some cooked bacon into a saucepan with a gill of fine herbs and a cupful of broth. Cook for five minutes. Put a little of this mixture in each artichoke, cover the opening with a slice of lemon and bake in a saute-pan in the oven for twenty minutes.

=Pet.i.t Petac.=--Peel tiny new potatoes and saute in oil till a golden brown. Sprinkle with chopped parsley and serve.

=Souffle Georgette.=--Grate a half-dozen stale macaroons into a half-cup of brandy, add a pint of cream and two teaspoonfuls of dissolved gelatine. Whip in a dozen maraschino cherries and turn into a mould to harden. Serve with macaroons dipped into the liquid that comes around the maraschino cherries. A custard may be used in this recipe instead of the cream.

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Potage au Riz Rougets en Papillotes Veau a la Suzette Demi ta.s.se

=Potage au Riz.=--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 b.u.t.ter. Serve with sippets of toast or croutons that have been fried in b.u.t.ter.

=Rougets en Papillotes.=--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. Sprinkle the under sides of the fish with pepper and salt and lay them in their cases with a small piece of b.u.t.ter 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.

=Veau a la Suzette.=--Trim saddle of veal neatly and put it into a saucepan with a good sized piece of b.u.t.ter. 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 b.u.t.ter 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.

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Potage a l'Americaine Filet d'Eglefin Gigot de Mouton aux epinards Chou de Mer au Fromage Pet.i.tes Cremes au Chocolat