Chou de Mer au Fromage.
—Carefully wash sea-kale to remove grit, remove any black parts from the roots and tie up the shoots in small bundles. Cook in boiling salted water for twenty minutes, drain and keep hot. Mix on the fire an ounce of butter and a tablespoonful of flour, moisten with half a cup of water in which the kale was cooked, bring to a boil and mix in two or three tablespoonfuls of grated Parmesan cheese. Take from the fire and add the beaten yolk of an egg. Arrange the kale on a hot dish, pour the sauce over and serve immediately.
Petites Crèmes au Chocolat.
—Mix two tablespoonfuls of chocolate or cocoa in a cup of boiling milk and sweeten to taste. When nearly cold add to this the yolks of two eggs, well beaten, and a gill of heavy cream. Mix thoroughly and strain into china cases. Place these in a large shallow stewpan containing just sufficient water to reach half way up on the cases. Let steam for twenty minutes, when the custard ought to be firm. The water should be boiling when the cases are first put in, but afterwards may simmer. Put the cases on ice, and serve as cold as possible with little sponge cakes or lady fingers.
VI
MENU
- Potage purée de Pois Secs
- Saumon à la Hollandaise
- Pommes de Terre, Barigoule
- Haricots verts au riz tomate
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.