Huitres à l'Américaine.
—Place in a sauce bowl a heaped teaspoonful of salt, three-quarters of a teaspoonful of white pepper, a medium sized onion, chopped, and a teaspoonful of minced parsley. Mix lightly together along with a teaspoonful of olive oil, six drops of tobasco sauce, a little Worcestershire sauce and a gill of vinegar. Put a teaspoonful of this mixture on each raw oyster just before taking to the table.
Bœuf à l'Aurore.
—Season two steaks of about three-quarters of a pound each (any ordinary cut will do) with salt and pepper, baste on either side with a little oil and broil over a brisk fire for six minutes. Place on a hot dish and serve with the following sauce poured over: Mix in a saucepan a small glass of mushroom liquor with half a pint of bechamel sauce, half an ounce of butter and two or three tablespoonfuls of tomato sauce. Place on the fire, stir for ten minutes and just before removing add whole mushrooms cut in squares.
Salade Française.
—Chop fine a bunch of parsley, two small onions and six anchovies. Lay them in a bowl and mix with salt and mustard to taste, two tablespoonfuls of salad oil and a gill of vinegar. Stir all well together and then add, one at a time, some very thin strips of cold roasted or boiled meat, not more than three or four inches long. Shake the slices well in the dressing. Cover the bowl closely and allow to stand for at least three hours. Serve garnished with parsley.
Pommes de Terre, Lyonnaise.
—Cut into round slices eight boiled potatoes, lay them in a frying pan with an ounce and a half of butter and the slices of a partly cooked onion. Season with salt and pepper and cook till the potatoes become well browned, tossing all the while. Serve with chopped parsley sprinkled over.
Crème à la Russe.
—Put into a saucepan a pint of milk, half a pound of lump sugar, the grated rind of two lemons and an ounce of gelatine, previously soaked in water. Cook till the sugar dissolves over a slow fire, then allow the mixture to cool somewhat before stirring in the yolks of two eggs, unbeaten. Place on the fire to curdle. Strain, and when cool add the juice of the two lemons and the whites of the eggs beaten stiffly. Stir all well together and pour into a wet mould. Turn out when well set.