Butter a pie-dish, preferably a fireproof china dish. Open a tin of tomatoes and remove as much skin as you can if they are the unpeeled kind. Put a handful of crumbled brown bread in the dish with lumps of butter, then pour on that some tomatoes, dust with pepper and salt, then more bread, and so on, finishing at the last with lumps of butter, and a thick sprinkling of grated cheese. Bake for twenty minutes.
[Pour la Patrie.]
KIDNEYS AND LETTUCE
Put on some water to boil. Take your lettuce, and choose the round kind, and wash it well. Take out neatly with your fingers the center leaves, and fill up instead with a sheep's kidney which you have lightly dusted with flour, pepper, and salt. Tie the lettuce round very firmly and set it in a pan of boiling water that covers up only three quarters of the vegetable. Boil for eighteen minutes. Take out the lettuce, untie it, drain it, and serve at once. Kidneys are good when they are placed inside large Spanish onions and gently stewed, in which case a dab of made mustard is given them.
TOMATO RICE
Put on your rice to boil. Make a tomato sauce by stewing them gently, and then rubbing them through a sieve; this makes a purée, which you must put back to heat with pepper and salt and a small quantity of made mustard. Then grate some parmesan, or failing that, some Gruyère cheese. Take off the rice, drain it, keeping it hot, put it on a dish and pour over it your purée. Then sprinkle the grated cheese thickly on top of all.