Salade Barbe de Capucin.
—Carefully pick over and break into convenient pieces the required amount of chicory and place in a salad bowl well rubbed with an onion. Just before serving pour over a French dressing, remembering to be in making it “a spendthrift for oil, a miser for vinegar, a counselor for salt and a madman to stir it all up.”
Beignets des Pêches.
—Peel, stone and cut in halves some firm peaches. Toss about in a bowl with sugar, being careful not to break. Put a pound of flour in a basin and stir in gradually half a pint of water. Mix the whites of two stiffly beaten eggs with this batter and then add one and a quarter ounces of melted butter. Bring olive oil to a good heat in a frying pan, dip each piece of peach in the batter and fry in the fat. When lightly browned drain on a cloth or paper, lay on a baking dish, sift powdered sugar over and glaze by placing in a hot oven a few minutes. Arrange in pyramid shape on a folded napkin on a hot dish and serve immediately. Canned peaches, if firm, may, of course, be substituted for the fresh fruit.
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