Show No 22 22 of The Theta A Bouquet Bouque H. H t tf 0 of f Recipes R. R Fre JL ta s. s French Fine Cooking Art of g By y A. A E ESCOFFIER F R Chicken Gombo or Okra Soup UK HE are calculated for six T persons Fry ono one sized medium onion In two ounces of ot butter without v. letting it acquire any color Add quarter oue-quarter of a pound of or fresh lean bacon or raw ham cut into medium sized dice fry for a afew afew few ew minutes and add about one pound of or boned chicken meat cut into large dice dico Let Lel these Ingredients In in- take to stir fairly gradients stiffen well care often and moisten with two to quarts of or white chicken consomme Boil and set te to cook gently for tor twenty or twenty five ve minutes with H l on Now add about one halt pound of oC peeled gombo cut In hi coar coarse e slices and three or four tour medium sized tomatoes peeled chopped up and with their seeds leeds removed When the gombos are aro well wen cook cooked d. d carefully remove remo all grease from the preparation Test the tho seasoning and if it desired add a few drops of cauce Garnish the tho soup with two or three thre tablespoonfuls tablespoon tablespoon- fuls of or plainly plaint cooked rice rice- This is a very ery delicious but expensive soup Compote of Pigeons b a la Bour- Bour ARE two 10 pigeons peons cleaned singed and tied TAKE up with the feet feel turned In five fhe ounces of lean bacon cut In largo large squares square two o soupspoon soupspoon- fuls of or butter or lard one large of ot Hour flour our a glass lass of or dry d white wine a glass of ot hot water ater twenty small amaH onions twenty small mushrooms mushrooms mush rooms a bouquet garni of or parsley a a. b bay leaf and a sprig of oC thyme the ilie whole tied together salt Bait and pepper Melt the thc butter and the lard In a saucepan Add the bacon cook it Jt for a few minutes until it itIs itIs Is Js slightly browned then put it on a plate and andla la lay it aside Dro Brown n the tho onions and the mushrooms mushrooms mush mush- rooms In the oven ovon and put them aside also on a plate atc Put In the same saucepan the pigeons and lot let them cook In the butter at a gentle fire sprinkle them with flour our rolling them well In It and put In lu white wino and hot water nearly up t to the top lop of ot the tho pigeons Moil Doll for Cor ten to twenty minutes min utes add the thc salt pepper and the bouquet garni then put the saucepan on eu the tho corner of the fire the pigeons are art half cooked add the onions and the mushrooms At the moment of ot serving servin drain the pigeons and unstring them Arlan Arrange e them on the thc dish with the tho dressing around them skim the tho sauce and pour it through a fine strainer over ocr the pigeons Fine Work Open Apple Pie HIS kind of r pe called a flau u in French is isA THIS A open on top with crust underneath Cut into quart quarters rs a dozen apples pippins by preference weighing about two pounds Peel Peet them slice thorn them put them in a rather wide w x-c- x it t. t 1 d a Yo a. a i T A s AU lt Ao n X m S1 saucepan with a pound and three three quarters quarters or Ot fresh butter several l tablespoonfuls of or hot water ater and seven ounces of ot sugar Shake up the apples from time to time to secure an even cooking The apples being cooked add four fotti tablespoonfuls tablespoon tablespoon- fuls fula of ot apricot preserve Fill FiJI the bottom of one or two circular pie molds with fine fino paste 1 Fill the bottom with the prepared apples Even E the surface with the blade of a SI knife Cook in the tho oven When the cooking Is finished sprinkle the surface of ot the tart with powdered sugar Caramel Caram J the sugar susa either by cooking or by passing a red hot Iron irOD near the surface surface- Turkey Stuffed with Chestnuts FOR OR a turkey of six pounds take tako one and a a. half pounds of sausage meat and two pounds of ot chestnuts Split the shells sheIls of the ch chestnuts and soak them for several minutes in very hot fat Then skin them thorn quickly an and put them in a 11 saucepan sauce pan pau with a good quantity of ordinary broth or simply hot water Keep the chestnuts as whole as possible When they are cooked drain them and mix them in with the saua sausage e meat With this mixture stuff the turkey which you must take care to clean well and antI E season ason the Inside with salt and pepper When the turkey Is Js well stuffed tie It up and antI cover er It with strips of cooking cooking cook cook- ing bacon Tie fie this bacon on and set the tho turkey tur tur- u key to roast toast in the tho oven oen taking care to have a moderate heat Baste it frequently during the cooking When it Is Js cooked cool to a turn tuni serve servo It H. H acc accompanied b by its own gravy in a J. J sauce boat This gra gravy should have ha a little tat lat Aux or Leek Soup EIlY mince the th white of or four medium sIzed sired F FINELY leeks Put this into a n stew pau pan with one ons ounce oC ot butter and antI stew gently for a quarter of ot au an hour Then add three medium sized quartered quartered potatoes cut into discs roundels the thickness thick thick- ness fleas of or cent 50 nt pieces Moisten with one pint of white consomme Add the necessary quantity of salt BaIt and set to cook gently When about to nerve finish the soup with one pint of ot boiled milk and one and one half ounces of butter pour it into the sou tureen soup and add twelve small II bread brend fried In butter Asparagus and Its Sauces A should be he cleaned with care A ASPARAGUS quickly washed tied Into faggots and cooked in f plenty of salted water mater It rt Is equally good hot or cold In case you wish to serve sarve it cold coid a good goad simply simple vinaigrette sauce already d described de do- scribed may be served with it A favorite sauce to 0 serve Ser with hot asparagus Is 19 Sauce e hollandaise A simple way o of preparing pro pre 1 paring aring this sauce sauco Is as follows Bon Boll down a 1 small email glass Of 01 vinegar with as 09 much water and anda a pinch of salt Then remove to the corner comer of or orthe the fire tire and throw in four yolks of ergs eggs Beat up vigorously lr to mix the yolks thoroughly Then thicken with about half bait a pound of oC melted but ter dropping In from time t to time a 1 drop 0 of vinegar Keep the sauce In a warm condition during tho latter part of ot this operation f |