Potato and leek soup. Simmer in butter one chopped onion and four stalks of leeks cut in small dices. When golden yellow add one tablespoonful of flour, mix, add one pound of potatoes cut in dices one-quarter inch square, one quart of stock or bouillon, and a bouquet garni. Boil until potatoes are done. Season with salt, pepper, a little grated nutmeg and chopped parsley.
Bouquet garni. Tie in a bundle a small piece of celery, of leek, and of parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired, a clove of garlic, in the center. This is used for flavoring stews, soups, fish, etc.
Broiled halibut, maître d'hôtel. Cut halibut in slices one inch thick. Salt and pepper, dip in olive oil and broil. Serve with maître d'hôtel sauce, quartered lemon and parsley.
Homemade beef stew. Three pounds of rump, hip, or flank beef, cut into squares two inches thick. Season the meat and simmer in sauce pot with two chopped onions and three ounces of butter. When brown add two tablespoonsful of flour and simmer again. Then add hot water enough to cover the meat, and a bouquet garni. Cook for one hour and then add one pound of potatoes cut in squares one inch thick, and leave on fire until potatoes are soft. Take out the bouquet, add one cup of purée of tomatoes and boil for five minutes. Serve with a sprinkle of chopped parsley.
Consommé with sago. Bring one quart of consommé to a boil and then let one-third of a pound of sago run slowly into it. Cook for ten minutes.
Écrevisses en buisson. To three quarts of boiling water add one sliced onion, one carrot, a bouquet garni, one glassful of vinegar, and salt. Boil for five minutes. Then put in three dozen écrevisses, or crayfish, and boil for ten minutes. Serve on napkin with parsley and lemon, or serve in its broth if desired. For most écrevisses dishes the sauce is made "en buisson" first and then prepared in fancy fashion following.
Leg of veal, au jus. Put leg of veal in pan and treat same as roast veal. Baste often.
Browned mashed potatoes. Put in buttered egg dish some mashed potatoes. Sprinkle with grated Parmesan cheese, place a little butter on top, and bake in oven.
Peas and carrots in cream. Put in pot one pint of boiled peas, one pint of boiled French carrots, one cup of thick cream, salt and a pinch of sugar. Boil for a few minutes and thicken with a half cup of cream sauce.
Omelet with jelly. See [omelet with strawberries]. Roll the omelet in pan, put any kind of jelly in center, turn over on platter, and burn with hot iron.