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- Potage Riz, Creçy
- Canapés de Saumon Fumé
- Paupiettes de Porc, Sauce Piquante
- Asperges en Petits Pois
- Tarte à la Turque
Potage Riz, Creçy.
—Cut several firm, red carrots lengthwise, using only the red part. Place in a casserole with a good bouillon and allow to simmer over a slow fire. Pass through a sieve when the carrots are soft, and put back in the bouillon. Add a cupful of cooked rice, bring to a boil and serve.
Canapés de Saumon Fumé.
—Cut a smoked salmon into slices and spread them with butter, adding pepper and salt and a pinch of nutmeg. Heat over a crisp fire, place on a hot dish, cover with croutons and serve.
Paupiettes de Porc, Sauce Piquante.
—Take small slices of cold roast pork and spread them with sausage meat. Roll them and fasten with skewers, then cover with a thin coating of lard or with oiled paper and cook them over a low fire in a casserole. When thoroughly done, take off the papers, cover with breadcrumbs and brown. Serve with a piquant sauce.