Potage Velouté.
—Boil a cup and a half of tapioca in two quarts of water and season with salt and pepper. At the bottom of a tureen place a lump of butter, and the yolks of two eggs, pour the tapioca over while it is still boiling, add a pint of hot milk and serve.
Brochet à la Tartare.
—Cut a fresh pike into slices and marinade each slice separately with a sauce made of sufficient olive oil, black pepper, a minced onion, finely cut mushrooms and chopped parsley. Cover the fish with breadcrumbs and broil, brushing occasionally with the marinade. When it is a golden color remove from the fire, place on a hot platter and serve sprinkled with parsley with a tartar sauce in a sauceboat.
Biftecks sautés aux Olives.
—Cut the steak into six pieces and toss in a frying pan with lard. When well done sprinkle with seasoning and remove from the fire. Then take half a glass of white wine, a tablespoonful of consommé, two or three dozen green olives, with the pits removed, and boil together for a few minutes. Set the steak in a crown on the platter and in the center place the dressing. Pour the gravy from the frying pan over all and serve.
Pommes de Terre à la Lyonnaise.
—Take a dozen potatoes of the same size, cut into pieces the size of a quarter of a dollar, roll in flour and put into a frying pan with boiling fat, taking them out when they are a golden brown. Also fry some thin slices of onion, mix with the potatoes, sprinkle with salt and serve garnished with parsley.
Épinards au Gratin.
—Boil two pounds of spinach and chop very fine. Beat up two eggs to each pound of spinach, mix with it and sprinkle the whole with breadcrumbs. Pour over some olive oil or melted butter and heat thoroughly in the oven in a vegetable dish.