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 buttered dish, previously rubbed with an onion, and pour over it a sauce made as follows: Melt an ounce and a half of butter 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 Café.
—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 à la Provençal
- Poulet Sauté à l'Estragon
- Artichauts à la Barigoule
- Petit Petac
- Soufflé Georgette
Filets des Soles à la Provençal.
—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.