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Consommé à la Madrilène.

—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.

Perches aux Fines Herbes.

—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 breadcrumbs lightly flavored with spices. Grill over a low fire till a golden brown in color and serve with butter sauce.

Filets Mignons aux Pommes de Terre.

—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.

Aubergines Farcies.

—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.

Omelette au Rhum.

—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.