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Potage Bisque.

—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.

Canard à la Pertinset.

—Place a carefully prepared duck in a casserole and dredge it 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.

Pommes de Terre à la Crème.

—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.

Choufleur au Beurre Noir.

—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 of butter and when it is a light brown add it to the mixture. Pour over the cauliflower on a hot platter.

Salade de Lentilles.

—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.

Pêches au Vin.

—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.