Allumettes d'Anchois.
—Make a fritter paste with flour and oil, omitting salt. Soften with white wine. Wash the desired number of anchovies, remove the bones and draw out the salt by soaking in milk. Dip into the paste and fry.
Bœuf Bouilli en Vinaigrette.
—Cut cold, lean beef into narrow, thin slices. Place it in a bowl with a finely chopped onion and some chervil, a few cut-up gherkins, a teaspoonful of capers, pour oil, a little vinegar and the juice of half a lemon over, add pepper and salt, toss well together and serve at once.
Pommes Maire.
—Use “kidney” potatoes if procurable; if not, ordinary potatoes of small size. Boil in salt water and peel while still hot, then cut in thick chips and place in a casserole and cover with boiling milk. Season with pepper and salt and allow to boil, turning with a fork till the milk has boiled away. Remove from the fire, pour over a cup of rich milk, season again and serve.
Salade de Tomates.
—Cut a pound of not too ripe tomatoes into one inch cubes, add salt, pepper, vinegar and oil to taste and then toss together with a minced onion. Serve right away. If desired, cold boiled beef in dainty slices may be added.