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Potage Purée de Pois Secs.

—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.

Saumon à la Hollandaise.

—Cut a piece of salmon from the middle of the fish, cover in the kettle with cold water and plenty 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.

Pommes de Terre, Barigoule.

—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.

Haricots verts au riz tomate.

—Boil rice carefully so that every grain will be separate, toss it in a little butter and moisten with tomato sauce and add the 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.