Show x x x x some r favorite adonte r french dishes I X 1 X I 1 by NELLIE MAXWELL AA cooking has in limes rast past FRENCH blen considered the sine qua non non of that art however america is beginning to notice that our cooking is quite excellent and woith talking about we must give tile the french cooks tile the honor due them in being masir masters ers of economy something in this country ne e have yet to learn the business of 0 tile the french cook Is to extract the utmost possibility from every article of food on the menu mean and then present it in the most attractive form A worthwhile business for every cook to master at marseilles where tile following fol lowin dish dai h Is to be had in perfection several sorts orts of fish fi sh are used all of the more del delicate lente varieties with us its tiny any of the fine grained fish will answer as well ns 09 end cod or mat mar kerel korel bouillabaisse a la take three pounds of fish mince two onions and one parsnip and couk cook in ill oil until licul brown broun add two tao large toma tomatoes a cloe of garlic the juice of a lemon one half teaspoonful of it powdered powder etl saffron sal Tron some sprigs of 0 parsley and ajay n I 1 loaf leaf add one quart of water and a cupful of white grape juice cover closely and cook 20 minutes this Is vi usually sered all together in a soup with diced dicea toasted bread placed in tile the bottom of the tureen pate for tills this dish the breast of two chickens will be required pound them to a paste add one cupful of fresh bread crumbs well mixed with willi half a cupful of welted melted butter one halt half tea V spoonful of salt a dash of cayenne and five well beaten eggs cook six livers and six gizzards giz until tender in chicken eatock odd add a cupful oi of chopped cooked hani ham and one cupful of mushrooms cook all a few minutes then cool line a pate mold with pull pitt paste ill fill with the mixture cover with an ornamental top of pastry and bake in a moderate oen cover with paper if the llie pate deenis to hp he browning too fast pour in a little stock through the opening in tile the lid sere lot liot or cold Q 5 1931 western newspaper union I 1 |