GNOCCHI À LA FRANÇAISE
Add to a quart of boiling milk four tablespoonfuls of farina and half a teaspoonful of salt. Cook it about thirty minutes, or until soft. Turn it on to a dish, making a layer about half an inch thick. When it is cold and hardened cut it into sharp, triangular pieces. Arrange the pieces on a flat, round dish in a double circle as in illustration. Add to two tablespoonfuls of the hot boiled farina, one tablespoonful of butter, two tablespoonfuls of grated cheese, and a dash of paprika or red pepper. Pile this mixture in the center of the dish, filling the vacant space in the middle of the pieces of farina, and sprinkle it with grated cheese, not letting any cheese get on the farina. Place the dish in the oven to brown and serve at once.
This dish is made to resemble a sunflower.
Chapter IX
EIGHTH COURSE
GAME—SALADS—COLD SERVICE—CHEESE
GAME
Quail, Broiled
Quail, Roasted
Squabs
SALADS
Lettuce, Plain
Lettuce Hearts
Bouquet Salad, Lettuce and Nasturtium
or Watercress
Bouquet Salad, Lettuce and Hard-boiled
Egg
Bouquet Salads, Illustrations Nos. [94], [95], [96], [97]
Daisy Salad
Salad of Asparagus Tips
Salad of Artichoke Bottoms
Salad of Vegetables
Aspic of Vegetables
Cucumber and Tomato Salad
Tomato and Green Pepper Salad
Turnip Cups with Celery
Celery and Apple Salad
Individual Apple Salad
Cabbage Salad
Mashed Potato Salad
Shad Roe Salad
Chicken Salad
Chestnut Salad
Fruit Salad
COLD SERVICE
Chicken Aspic
Aspic of Pâté de Foie Gras
Chicken Mousse
Liver Loaf or Cold Timbale
Cold Cut Meats
Glazed Tongue
Boiled Ham
Boned Ham
For Buffet Luncheons or Fourth Course in Summer Service:
Cold Fish, Garnished
Jellied Cutlets
Fish in the Garden
Cold Halibut
CHEESE
Cream Cheese with Bar-le-Duc Currants
Camembert
Gorgonzola
Roquefort
Etc.