Pêches au Vin.
—Put peaches into a stewpan and cover them with water. In ten minutes remove the skins. Then place them in a shallow dish and cover them either with Madeira or Moselle wine and allow them to stand for at least two hours. Then drain them, place them in the dish in which they are to be served and cover them with vanilla sugar. Set the wine in which they have been soaked on the fire, add sugar to taste, and pour the sauce boiling over the peaches.
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- Sardines Grillées
- Chapon à l'Indienne
- Pommes de Terre en Matelote
- Salade Beaucaire
- Crème Fouettée
Sardines Grillées.
—Grill half a dozen sardines, or as many as desired, for a few minutes. Melt butter in a frying-pan, stir in a little flour and moisten with hot water, then add a few drops of vinegar, a dash of mustard, salt and pepper. Pour this very hot over the sardines.
Chapon à l'Indienne.
—Prepare and truss a capon as for roasting, rub all over with butter and place in a casserole with a good sized slice of salt pork. Cook over a slow fire for three hours. In the meantime cook a cupful of rice, season it with a little curry powder and pimento, and place around the capon on the platter on which it is served.