XXIV

MENU

Potage Napolitaine.

—Boil in strong bouillon small forcemeat balls made of any left-over game or meat. Then soak croutons in the same bouillon. Add the forcemeat balls and serve.

Truites à la Monbarry.

—Prepare several trout and lay them in a pan with a quarter pound of butter and some strong spices. Allow to heat slowly in an open oven and when the butter is entirely melted, drop on the trout two well beaten yolks of eggs. Grate cheese over this and cover all with a quantity of fine breadcrumbs. Brown lightly in a hot oven and serve.

Croquettes de Pommes de Terre.

—Boil and drain about two and a half pounds of potatoes. Add a generous quantity of butter, yolks of two eggs, salt and pepper and the white of the eggs beaten to a snow. Beat the whole up briskly, shape the mixture into balls and fry in a pan.