XX

MENU

Potage Gourmet.

—Pour into a saucepan about a quart of the water in which potatoes have been boiled, add a small amount of cold chicken cut in small dice, two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas and one truffle cut into dice, also pepper and salt, along with one or two whole cloves. Bring to a boil, allow to simmer for fifteen minutes, and serve.

Eglefin à la Maître d'Hôtel.

—Cut a cleaned haddock open at the back on each side of the bone, dust with pepper and salt, dip in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully from time to time. Remove from the fire, place two ounces of butter on the back of the fish, place it in the oven to melt the butter, then, put the fish on a hot platter and sprinkle with mince parsley and lemon juice, the latter heated.

Pommes de Terre, Casserole.

—Boil a pound or two of potatoes, drain and mash and make into a stiff paste by adding butter and milk together with a little salt. Form into a casserole, put on a dish, make an opening in the top, brown in the oven and serve.