OCTOBER 67 



Canard a la Rouennaise. Take the fillets of two 

 ducks. Put them into a buttered saute-pan, and poach 

 for five minutes in a good oven. When done, cut them 

 out with a cutlet -cutter, and spread on one side of each 

 fillet some liver force-meat, then chaud-froid over with 

 some tomato sauce. When set, dish them flat on the 

 entree dish with some aspic, some skinned grapes in 

 the centre, and a grape here and there. Serve with 

 grape salad. 



Puree of Carrots. Get some nice red carrots; slice 

 them thin. Add an onion, also sliced, a little celery, 

 and a turnip. Braise all together in some weak stock, 

 or water, until quite tender. Pass the whole through a 

 tammy or hair sieve. About an hour before serving, 

 place it in a stewpan over the fire and let it gently sim- 

 mer to clarify. Season with sugar and salt, and work 

 in a little cream just before serving. 



Poulet a la Mareng-o. Have some nice young 

 chickens, cut them up neatly, and put them into a saute- 

 pan with a little salad oil, one onion, a small piece of 

 parsley, and thyme ; season with pepper and salt, cover 

 the saute-pan with the lid, and boil till sufficiently 

 browned. Then add some good brown stock, and stew 

 for some time, finish with a good glass of madeira 

 (optional). Dish up with fried eggs round. Fry the 

 eggs in salad oil. 



Chestnuts au Jus. Remove the outer skin and 

 throw the chestnuts into boiling water, to enable you 

 to remove the inner skin as well; then lay them in cold 

 water while the following mixture is prepared : Stir two 

 tablespoonfuls of sugar into an ounce of butter, in a 

 sauce -pan, till the sugar is browned, let it boil up, add 

 a little cold water. Put in the chestnuts, simmer till 

 tender, but do not shake them (to avoid crumbling). 

 Just before serving, add a few spoonfuls of very good 



