| Show i ay Puree of Onions a la Normandc Broiled Oysters on Toast Chicken Saute a la Marcngo Potatoes a la Mllanalsc Artichokes au NaturoL Celery Salad Apple Omelette a la Francalse Puree of Onions a la Normandc Peel slice and parboil ono pint of white onions drain them then put them in a saucepan sauce-pan with two ounces of melted butter fry slightly brown then add lone tablespoonful table-spoonful of Hour and dilute with two quarts of boiling broth season with salt amid pepper and press through a fine sieve return to the saucepan let como to a boll skim well add a fow pats of butter and servo with croutons Broiled Oysters on Toast Have two or three dozen of large oysters drain them on a cloth and season them with salt and pepper dip them in butter place on a hot and wellbuttered double gridiron and broil light brown on both sides over a moderate charcoal fire Rango them on thin buttered toast and servo with quartered quar-tered lemons Chicken Saute a la Marengo Cut two tender spring chickens as for fricassee put them In a saucepan with a lIttle buu ter and a little oil season with salt pepper pep-per amid a little nutmeg fry slightly brown on both sides then add a tablet spoonful of chopped shallots a clove of garlic bruised fine half a can of sliced mushrooms fry a lIttle longer then add ono pint of tomato juice ono pint Of thick brown gravy a largo glass < f sherry wine and a little broth Lot slra mer gontly till tho chickens are well donb dish up In dome form then fry separately some eggs in very hot sweet oil drain them nut them round Mm phlnlmn ntvi serve t Potatoes a la Mllanalsc Sllco somo raw potatoes put them In a butteredi deep baking dish sprinkle some grated Swiss cheese between layers and somo more on top season with salt and popJ per pour a little white broth over and bake In a moderate oven for about forty five minutes basting occasionally with lie liquid Serve very hot Artichokes au Nature Paro off tho lower leaves and trim the bottom of half a dozen largo artichokes cut them Jn quarters remove tho choke and small inner leaven amid pare limo tips of tho others rub thorn with a lllllo lemon and parboil In slightly salted water for about ten minutes Drain well and servo either with a whlto sauce or some melted but ten If wanted cold servo with a French dressing Celery Salad Remove ho green stalks and cut In short shreds two or three bunches of celery Put them In a salad bowl season with salt popper oil and vinegar and a tcospoonlul of prepared mustard Mlnglo wpll and serve f Apple Omelette a In Francalse Beat four eggyolks with two ounces of fine sugar and the rind of half a lemon chopped fine add thai four whites beaten to a hard froth and a quarter of a pound of sifted flour at the same time mix well then mix again with half a cup of wellwhipped cream Then havo a well buttered large fryingpan and put this mixture In It Cook them well by putllnr time pan In a moderatelyheated oven for a fow minutes then put somo very thick npplo sauce inside roll lie omelette sprinkle powdered sugar over and glaze with a redhot Iron F PANNETIER |
