Asperges en Petits Pois.
—Cut up the green part of two bunches of asparagus, roll in butter and add a little salt. Heat a cupful of flour, being careful not to allow it to color, and dredge the asparagus with it. Put into a saucepan with sufficient milk and water in equal parts to cover, add a bouquet of herbs and allow the whole to simmer till the asparagus is cooked. Season with white pepper and serve.
Tarte à la Turque.
—Boil a cupful of rice till thick in milk to which has been added a stick of cinnamon, a little lemon juice and sugar. When the rice is cooked allow to cool. Make a border of it on a buttered plate and fill the center with a marmalade made as follows: Cut the peeled stalks of a bunch of rhubarb into dice and allow them to simmer in a small amount of water till they are of the consistency of marmalade. Add three or four teaspoonfuls of sugar, a lump of butter and the rind of a lemon. Take from the fire and immediately add the beaten yolks of two eggs. Arrange, as stated, in the middle of the rice, sprinkle with a little more sugar and set in the oven for fifteen minutes or more before serving.
XIII
MENU
- Potage à la Chicorée
- Allumettes d'Anchois
- Bœuf Bouilli en Vinaigrette
- Pommes Maire
- Salade de Tomates
- Crème Brulée
Potage à la Chicorée.
—Pick carefully and wash two or three heads of chicory, cut into shreds and pass through a little heated butter without allowing to take color. Then add sufficient of the water in which the Pommes Maire (below) were boiled to make the required quantity of soup, add pepper and salt, simmer for an hour. Just after taking from the fire add the beaten yolk of an egg. Pour into the tureen over toasted slices of stale bread.